• Cook the rice noddles as per the packet instructions, drain and season with sesame oil.
• On a clean work top place a clean cloth to roll the rolls on.
• Fill a shallow bowl about a third inch of water to dip the rice paper wrappers in. Dip one sheet of rice paper wrapper in the water for two seconds, flip and dip for another 2 seconds and place it on the prepared cloth.
• Starting with the side closest to you, place a lettuce leaf followed by noddles and carrots.
• Starting from the end closest to you, pick up the inch of wrapper left uncovered and roll it up a quarter of the way.
• Next place the peppers, cucumber, onion, and mint leaves beside covered roll.
• Continue rolling until all the filling is rolled into the rice paper wrapper.
• Fold the left and right side of the wrapper towards the center and continue to roll it all the way up.
• Place the summer roll on a plate and let it sit for 1 minute or until the wrapper is no longer tacky. The surface should still feel soft and pliable but it should not feel sticky since the excess water should be absorbed by now.
• Cut each summer roll crosswise into about 2 inch pieces and arrange them on a plate. Serve with the peanut sauce.

Pickled Carrots and Cucumber

• Peel and cut the carrots and cucumber into thin sticks, about 1/4-inch thick. Fill the two clean mason jars with the sticks.
• In a small saucepan, vinegar, water, sugar, salt, peppercorns and bay leaf. Once boiling, remove from the heat and pour the brine into the jar. Tap the jar on the counter to release any air bubbles. Discard any remaining brine.
• Screw on the lid tightly and allow to cool to room temperature, about 1 hour. Refrigerate 24 hours before using.

Spicy Peanut Sauce

• Mix all the ingredients in a high speed blender until smooth.
• Refrigerate (good for a week) if not using immediately.