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1
Whisk together the ingredients for the sauce and set aside.
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2
Cook the cellophane noodles according to the package directions. We heated a medium sauce pan full of water until almost boiling, then turned off the heat, added the noodles, and let them sit for about 10 minutes. Our noodles came in a 3 3/4 ounce package, and we cooked a bit less than half.
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3
Drain the noodles, put them in a bowl, and toss with the sesame oil and a dash of red pepper flakes.
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4
Use a mandoline to slice the cucumber and carrot into thin strips - or simply julienne by hand. We cut the red pepper by hand, as it was an awkward shape for the mandoline. If you are using large radishes, you can slice them on the mandoline, but we sliced our baby radishes into thin rounds by hand.
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5
Whisk together the rice vinegar, sugar, fish sauce, and lime juice in a large bowl. Add the vegetables and the scallion, and toss to coat.
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6
Fill a round cake pan halfway with hot water. For each wrapper, immerse it in the hot water bath until it softens, which takes about 30 seconds. Lay it on your work surface and fill it first with about 1-2 tablespoons of noodles (you want to have enough for 8 rolls). Then, add 1/8 of the veggie mixture. Add a few sprigs of cilantro and 2-3 mint leaves, depending on how large they are.
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7
To roll up your roll, first fold the edge of the wrapper farthest from you over the filling, then fold in the edges towards the center and continue rolling the filled wrapper towards you until it's closed and snug. If you want to be especially decorative, place the mint leaves closer to the front edge of the wrapper, so that they are rolled into the last layer and show through the top of the finished roll.
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8
Continue this process with each of the wrappers. You may need to change your hot water halfway through. As you finish each roll, place it on a cookie sheet and cover the rolls with a damp towel.
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9
To serve, slice in half with a sharp knife and serve the peanut sauce on the side.
