Summer rolls with peanut sauce

INGREDIENTS
Spring Rolls
2 ounces rice vermicelli or maifun brown rice noodles*
1 teaspoon toasted sesame oil
¼ teaspoon 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 cilantro
¼ cup roughly chopped fresh mint
8 sheets rice paper (spring roll wrappers)
Peanut Sauce
⅓ cup creamy peanut butter
2 tablespoons rice vinegar
2 tablespoons reduced-sodium tamari or soy sauce
2 tablespoons honey or maple syrup
1 tablespoons toasted sesame oil
2 cloves garlic, pressed or minced
2 to 3 tablespoons water, as needed