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1
In a bowl soak noodles in very hot water to cover 15 minutes and drain well in a colander.
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2
Reserve half of noodles for another use.
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3
With scissors cut remaining noodles into 3- to 4-inch lengths and in a small bowl toss with vinegar and salt to taste.
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4
Cut out and discard ribs from lettuce leaves, halving each leaf.
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5
In a shallow baking pan or cake pan soak 2 rounds rice paper in hot water to cover until very pliable, 45 seconds to 1 minute.
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6
Carefully spread 1 soaked round on a paper towel, leaving remaining round in water, and blot with paper towels.
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7
Arrange 1 piece of lettuce leaf on bottom half of sheet, leaving a 1-inch border along edge.
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8
Top lettuce with about one fourth of peanuts and about one fourth of noodles, arranging them in a line across lettuce.
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9
Top noodles with one fourth each of scallion, carrot, cabbage, and herbs.
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10
Roll up filling tightly in rice paper, folding insides after first roll to completely enclose filling, and continue rolling.
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11
Spread remaining soaked rice paper round on paper towel and blot with another paper towel.
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12
Wrap rice paper around spring roll in same manner.
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13
(Double wrapping covers any tears and makes roll more stable and easier to eat.)
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14
Wrap spring roll in rinsed and squeezed paper towel and put in a resealable plastic bag.
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15
Make 3 more rolls with remaining ingredients in same manner.
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16
Rolls may be made 1 day ahead and chilled, wrapped in wet paper towels in sealed plastic bag.
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17
Before serving, bring rolls to room temperature.
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18
Discard paper towels.
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19
Halve rolls diagonally and serve with peanut sauce.
