Spring Rolls with Thai Peanut Sauce

Spring Rolls
1 2-ounce package bean thread noodles
1 tablespoon rice wine vinegar
1 teaspoon sugar
1 scallion each, thinly sliced
1 carrot each, peeled and fine julienned
1 cup bean sprouts, loosely packed
¼ cup cilantro, minced
2 tablespoons fresh mint, fine julienned
16 8-inch rice wrappers
2 cups Boston lettuce, loosely packed

Bring 3 cups of water to a boil. Add the noodles and remove from heat. Let sit for about 15 minutes until noodles are soft. Combine vinegar and sugar. Drain noodles and cut the coarsely into 2 inch pieces, and toss them with the vinegar mixture. Keep all ingredients separate, but gather together to begin assembly. Rehydrate wrapped and fill with ingredients, and fold into .

Thai Peanut Sauce
1 ounce fresh ginger, peeled
4 large cloves of garlic
½ bunch fresh cilantro, stemmed
½ cup peanut butter
½ cup soy sauce
5 tablespoons honey
1 ½ tablespoons rice wine vinegar, or dry sherry
1 to 2 tablespoons hot chili pol
Juice of 2 limes
2 tablespoons sesame oil
1 cup hot water (optional)

Add all ingredients to food processor. Puree until smooth. Adjust texture with the optional hot water.

Serves 4