Fresh Vegetable Rice Paper Spring Rolls - Testing

https://cookieandkate.com/fresh-spring-rolls-recipe/#tasty-recipes-34271-jump-target

1 - The sauce totally rocks! The wraps, they need work. - the mint was too strong (too much? chop super fine? or left whole?) - the chives were the wrong texture (chop super fine?), they're unlike green onion tails. I was distracted by the textures, and Ben by the strong mint
2 - I don't know where the original recipe came from. I kept the sauce and replaced the spring rolls instructions.

3 - The sauce continues to be good. (This time I did not have hoisin sauce so I substituted with 2Tbsps. teriyaki sauce, 1.5 Tbsps. red wine vinegar and a pinch of Chinese 5 Spice). The filling is quite good but I wonder about adding something else, like a strip of pickled ginger, or Ben was suggesting tofu or scrambled egg. What are Asian scrambled eggs like?

Spring Rolls

2 oz bean thread noodles (cellophane noodles) OR rice vermicelli 

1 tsp toasted sesame oil

¼ tsp 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 basil

¼ cup roughly chopped fresh mint

8 sheets rice paper (spring roll wrappers)

1. To make the spring rolls: Bring a pot of water to boil and cook the noodles just until al dente, according to package directions. Drain, rinse them under cool water, and return them to the pot. Off the heat, toss the noodles with the sesame oil and salt, and set aside.
2. Fill a shallow pan (a pie pan or 9″ round cake pan works great) with an inch of water. Fold a lint-free tea towel in half and place it next to the dish. Make sure your prepared fillings are within reach. Combine the green onion, cilantro and mint in a small bowl, and stir.
3. Place one rice paper in the water and let it rest for about 20 seconds, give or take. You’ll learn to go by feel here—wait until the sheet is pliable but not super floppy. Carefully lay it flat on the towel.
4. Leaving about 1 inch of open rice paper around the edges, cover the lower third of the paper with a few pieces of butter lettuce, followed by a small handful of rice noodles, some cabbage, and a few strips of carrot, cucumber and jalapeño. Sprinkle generously with the herb mix.
5. Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito. Lastly, roll it up. Repeat with the remaining ingredients.
6. When you're done preparing the rolls, sprinkle with the chopped peanuts.

Sauce
½ cup natural creamy peanut butter
½ cup warm water
¼ cup fresh lime juice
2 Tbsps. soy sauce
4 teaspoons sugar
½ tsp Asian hot sauce 
3 tbsps. hoisin sauce
½ tsp toasted sesame oil
1 medium garlic clove, pressed

1. Just put everything in a bowl and whisk until it's smooth. 
2. Whatever chopped peanuts left over from sprinkling over the wraps, you can add to the sauce.