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1
Combine vinegar, sugar, and 1 teaspoon salt in a small saucepan.
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2
Cook over medium heat, stirring until sugar is dissolved.
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3
Remove from heat and let cool completely.
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4
Slice cucumber lengthwise into long 1/8-inch-thick strips.
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5
Cut each strip length-wise into 1/8-inch-wide pieces.
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6
Slice the carrot, the jicama and the papaya in the same way.
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7
Combine the cucumber, carrot, jicama and papaya in a large bowl.
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8
Toss with the vinegar mixture, lemon juice and cilantro.
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9
Bring a medium pot of water to a boil.
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10
Add oil, noodles and remaining salt.
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11
Boil until noodles are tender, about 2 minutes.
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12
Drain and rinse under cold water.
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13
Noodles should remain in a bowl of cool water until ready to use.
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14
Before filling the rolls, transfer vegetable mixture to a colander to drain.
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15
Gently press out excess liquid.
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16
Drain the noodles and arrange on a baking sheet.
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17
Cover loosely with a damp towel.
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18
Set up a large shallow bowl of very hot water.
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19
Slide a spring roll wrapper into the water.
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20
Wrapper will become pliable after about 45 seconds.
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21
Remove it from water and lay it flat on paper towel.
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22
Place lettuce on the bottom half of the wrapper.
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23
Arrange a 1/4 packed cup of vegetables over the lettuce.
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24
Spread out 1heaping tablespoon of noodles over the vegetables.
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25
Roll wrapper up, tucking in the ends as you go.
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26
Roll as tightly as possible.
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27
Repeat with remaining wrappers.
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28
Trim off the ends of the rolls.
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29
Cut each roll in half and each half in half on a diagonal.
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30
Stand rolls on the flat end to serve.
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31
Serve with peanut sauce.
