Asian Spring Rolls

Whisk together lime juice, hoisin sauce, and sugar; reserve.

Boil a large pot of water with salt; boil noodles 2 to 3 minutes or until tender. Strain and run under cold water. Move noodles to a bowl and drizzle 2 tablespoons of lime juice mixture overtop.

In a separate bowl, mix together carrot, cucumber, jalapeno, and peanuts and drizzle with the rest of the lime mixture.

Soak spring roll wrappers in cold water for 5 minutes. Carefully pull apart and lay flat. Lay cilantro leaves in the center of each and top with carrot mixture and noodles. Fold both ends up and roll tightly; arrange seam side down on a plate. Cover with a damp towel until ready to serve.

Combine garlic, pepper flakes, and oil in a pot and simmer 2 minutes. Stir in hoisin sauce, peanut butter, tomato paste, and water and cook until thick, about 2 minutes. Serve as a dipping sauce for spring rolls.