1. For the sauce, combine peanut butter, rice vinegar, soy sauce, maple syrup, sesame oil, garlic, and optional fish and/or hot sauce in a small bowl and whisk until well incorporated. Thin, if needed, with a tablespoon of water at a time to create a nice and creamy dipping sauce.
2. Drizzle the prepared rice noodles in a few tablespoons of the dipping sauce, just to give them a light coating and to add some flavor directly to the rolls.
3. Have a clean work surface prepared for rolling the fresh rolls. Have all of your filling ingredients lined up and ready to go nearby. Fill a pie plate or shallow wide bowl with about an inch of water.
4. One at a time, soak a spring roll wrapper for about 15 seconds, or until it’s just softening and pliable, but not fully soft (it will continue to soften and there will be less chance of it tearing). Place softened wrapper on your work surface and put a small handful of the salad greens on the lower third portion of the wrapper, leaving about an inch on each side. Next, put a small handful of noodles on top of the greens, followed by a few slices of each different cut vegetables. Top with a good pinch each of the fresh herbs and scallions.
5. Similar to how you’d roll a burrito, fold the sides in over the edges of the filling and then pull the bottom up over the filling and roll upward as tightly and compactly as possible. (It takes a roll or two to get the feel and hang of it.) Cut each fresh roll in half, (or don’t and enjoy whole), and serve alongside the peanut sauce.

This recipe is extremely adaptable, feel free to use any combination of different veggies as the filling, cut into thin strips. You can also omit the noodles and add a protein such as sliced poached shrimp, baked tofu or chicken.

Recipe courtesy of Austin Racine & Maura Martin of Mo’s Lunch.