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 set aside.

Make sure your prepared fillings are within reach. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat on a cutting board.

Leaving about 1 inch of open rice paper around the edges, cover the lower third of the paper with a few pieces of red pepper, followed by a few strips of carrot, mango, cucumber, a few leaves of cilantro and mint, and some red cabbage. Top with a small handful of the rice noodles.

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 this with the remaining ingredients until all 8 wrapppers are filled.

To make the peanut sauce: In a small bowl, whisk together the peanut butter, rice vinegar, soy sauce, honey, sesame oil, and garlic. Whisk in 2 to 3 tablespoons water, as needed to make a super creamy but dip-able sauce.

Serve the spring rolls with peanut sauce on the side. You can serve them whole, or sliced in half with a sharp chef’s knife. Makes 8 servings.