Fresh Spring Rolls with Peanut Sauce | Peachy the Magazine

Ingredients

• 2 ounces rice vermicelli or maifun brown rice noodles
• 1 teaspoon toasted sesame oil
• ¼ 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
• ¼ cup thinly sliced green onions
• ¼ cup roughly chopped fresh cilantro
• ¼ 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 tablespoon toasted sesame oil
• 2 cloves garlic, pressed or minced
• 2 to 3 tablespoons water, as needed