Name: Fresh Spring Rolls with Peanut Sauce
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: 8 spring rolls
Ingredients: 2 ounces rice vermicelli or maifun brown rice noodles*; 1 teaspoon toasted sesame oil; 1/4 teaspoon fine sea salt; 1 cup torn butter lettuce, ribs removed; 1 cup very thinly sliced red cabbage; 2 medium carrots, peeled and cut into matchsticks or sliced into strips with a julienne peeler; 2 Persian (mini) cucumbers or 1 small cucumber, thinly sliced or sliced into strips with a julienne peeler; 2 medium jalapeños, ribs and seeds removed, thinly sliced; 1/4 cup thinly sliced green onions; 1/4 cup roughly chopped fresh cilantro; 1/4 cup roughly chopped fresh mint; 8 sheets rice paper (spring roll wrappers); 1/3 cup creamy peanut butter; 2 tablespoons rice vinegar; 2 tablespoons reduced-sodium tamari or soy sauce; 2 tablespoons honey or maple syrup; 1 tablespoons toasted sesame oil; 2 cloves garlic, pressed or minced; 2 to 3 tablespoons water, as needed