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1
Saute onion, garlic, and red pepper flakes in oil in a small heavy saucepan over moderate heat, stirring, until pale golden, about 4 minutes.
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2
Whisk in remaining sauce ingredients.
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3
Simmer, whisking, 1 minute, then cool; set aside.
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4
Cover noodles with boiling-hot water and soak 15 minutes, then drain well in a sieve.
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5
Pat dry between paper towels and toss with vinegar and salt to taste.
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6
Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water.
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7
Soak 1 rice-paper round (making sure there are no holes) in warm water until pliable (about 30 seconds to 1 minute), then transfer to paper towels.
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8
Arrange 1 piece of lettuce on bottom half of soaked rice paper, folding or tearing to fit and leaving a 1-inch border along edge.
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9
Spread one fourth of peanut sauce over lettuce and top with one fourth each of mint, basil, cabbage, and noodles.
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10
Roll up rice paper tightly around filling and, after rolling halfway, arrange one fourth of cilantro and carrot along crease; fold in sides and continue rolling.
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11
Transfer summer roll to a plate and cover with dampened paper towels.
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12
Make 3 more rolls in same manner.
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13
Serve rolls halved on the diagonal.
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14
NOTE: Summer rolls may be made 6 hours ahead and chilled, wrapped in dampened paper towels in a sealed plastic bag; bring rolls to room temperature before halving and serving.
