Spring Rolls with Thai Peanut Sauce

For Spring Rolls: The first two ingredients can be soaking at the same time in separate bowls of hot water: Soak bean thread noodles until softened, about 10 minutes. Drain and set aside. Soak the mushrooms until softened, about 15 minutes. Remove and discard stems and chop the mushrooms fine; set aside. Heat oil in a medium saucepan over medium heat. Add mushrooms and cook until softened, about 2 minutes. Add green cabbage and cook until softened, about 2 minutes. Add noodles, leeks, cucumbers, soy sauce, and maple syrup and cook another 2 minutes. Cool this mixture to room temperature.

Fill large bowl with warm water. Working with one rice paper wrapper at a time, soak wrapper in water until pliable, 10 to 30 seconds. Transfer wrapper to clean kitchen towel and pat dry. Spread 2 tablespoons carrots in 1-inch-wide layer across bottom half of wrapper. Top with 2 tablespoons red cabbage, a portion of the mushroom mixture, and several leaves of each fresh herb. Fold bottom of wrapper over filling. Roll up like a burrito, folding in sides as you roll toward top of wrapper. Repeat with remaining wrappers and filling. Slice spring rolls in half on diagonal. Serve immediately with peanut sauce for dipping.

For Thai Peanut Sauce: Heat the oil. Add the garlic and fry until golden brown. Add the curry paste and mix well. Add the coconut milk. Add the broth, sugar, salt and lemon juice. Stir well. Cook for a minute, constantly stirring. Add the peanut butter. Stir to blend.