Bring a pot of water to boil and cook the noodles just until al dente, according to package directions. Drain, rinse under cool water, and return to the pot. Off the heat, toss the noodles with the sesame oil and salt, and set aside.

Fill a shallow pan with an inch of water. Place a lint-free tea towel next to the dish. Combine the green onion, cilantro, and mint in a small bowl.

Place one rice paper in the water and let it rest for about 20 seconds until pliable. Carefully lay it flat on the towel.

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 strips of carrot, cucumber, and jalapeño. Sprinkle generously with the herb mix.

Fold the lower edge up over the fillings, rolling upward until the filling is compactly enclosed. Fold over the short sides like a burrito and roll it up. Repeat with the remaining ingredients.

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

Serve the spring rolls with peanut sauce on the side. They can be served whole or sliced in half on the diagonal.