Instructions

1. Cook the rice noodles according to directions on package.  Once cooked and rinsed, toss with the 1 tablespoon of sesame oil and set aside
2. Whisk together all ingredients for peanut sauce and set aside. Add more water if sauce is too thick
3. Prepare all filling ingredients, mix together the green onion, mint and cilantro in a small bowl.  Set all filling ingredients within reach of the area where you will assemble the rolls
4. Fill a shallow dish with about 1 inch of warm water. Dip the rice paper in the water for about 20 seconds – until it softens
5. Lay the rice paper on a damp surface (I like to place mine on a damp clean tea towel)
6. Leaving about 1 inch of open rice paper on each edge, place the piece of lettuce down first, top with the rice noodles, then cabbage, carrots, cucumber and the herb mix
7. Fold the lower edge over the fillings and roll once, fold in each side and continue rolling
8. Slice each roll in half
9. Serve with peanut dipping sauce