RAINBOW SPRING ROLLS

· 2 ounces rice vermicelli or 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 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)

Peanut Sauce

· ⅓ cup creamy peanut butter

· 2 tablespoons rice vinegar

· 2 tablespoons tamari or soy sauce

· 2 tablespoons honey

· 1 tablespoon toasted sesame oil

· 2 cloves garlic, pressed or minced

· 2 to 3 tablespoons water, as needed

1. Combine peanut sauce ingredients with a whisk and set aside.

2. Boil noodles according to package instructions, drain, rinse with cool water and set aside in a bowl. Drizzle with a bit of sesame oil and stir.

3. Set all of your fillings out so you can fill each roll easily and quickly, as the rice sheets can dry out.

4. Fill a bowl with water and let one rice paper rest in the water for 20 seconds before placing on your towel flat. First fill with a lettuce leaf, a small handful of the rice noodles, cabbage, carrot and cucumber, jalapeño and herbs.

5. Fold lower edge up and roll upwards, closing the sides as well and rolling until closed

6. Serve cut on the diagonal with the peanut sauce for dipping.