These might seem a little intimidating if you’ve never done spring rolls before but they are really simple and super super yummy.

1 package of bean-thread/ cellophane noodles (The ones I found came in a big package with 4 bunches only use one bunch for this recipe.)
1 1/2 tablespoons of rice vinegar

4 leaves of Boston Lettuce washed well and dried

8- 8inch rounds of rice paper

2 tablespoons of crushed peanuts

2 scallions cut into thin matchstick strips

1/4 cup shredded carrot

1/3 cup thinly sliced cabbage (napa, green or red – doesn’t really matter)

1/4 cup fresh basil leaves (if you can find Thai basil great use that but sweet basil is okay)

1/4 cup fresh mint leaves

1/4 cup fresh cilantro leaves

In a bowl soak the cellophane noodles in very hot water to cover, 15 minutes and drain well in a colander. With a scissors cut the noodles into 3-4 inch sections and in a small bowl toss with a little bit of vinegar and salt to taste.

Cut out and discard the ribs from the Boston lettuce, halving each leaf.

In a shallow baking pan or cake pan soak 2 rounds of rice paper in hot water until pliable, 45 seconds to 1 minute.

Carefully spread 1 soaked round on a paper towel, leaving the remaining round in the water, and blot with paper towels. Place one lettuce leaf on the bottom half of the sheet, leaving about an inch from the edge. Top lettuce with a sprinkle of peanuts, a small bunch of the noodles (arrange the noodles in a line across the lettuce). Top the noodles with a bit of the scallion, carrot, cabbage and herbs. Roll up filling tightly in rice paper, folding the sides in after the first roll to secure the filling, and continue rolling.

Repeat the process with the other 7 rolls. These can be made ahead of time and chilled. Just be sure to wrap the rolls with damp paper towel and covered with plastic until you are ready eat them. The rice paper will get crunchy if it’s not kept damp.

Cut the rolls diagonally in half and serve with spicy peanut sauce-

Spicy Peanut Sauce-

3 cloves garlic, minced

1/4 teaspoon dried hot red pepper flakes, or to taste (if you like spicy go for 1/2 teaspoon)

1 tablespoon vegetable oil

1 tablespoon tomato paste

3 tablespoons creamy peanut butter

3 tablespoons hoisin sauce

1/2 teaspoon sugar

3/4 cup water

In a small saucepan cook garlic and red pepper flakes in oil over medium heat until garlic is golden. Whisk in remaining ingredients and bring to a boil, whisking. Simmer sauce, whisking until thickened, about 1 minute. This will keep for 4-5 days in the fridge. You can serve it cold or warm.