- Put the noodles in a bowl and cover with boiling water. Let sit for 5-10 minutes—until just cooked—then drain and rinse under cool water. Toss the noodles with the sesame oil and salt. Set aside.
- Prepare your herb mix by combining the green onion, coriander and mint in a small bowl. Mix gently.
- Next, fill a shallow pan, a big pot lid or a shallow plate (a pie pan or 9″ round cake pan works great) with an inch of water. Fold a lint-free tea towel in half and place it next to the dish.
- To assemble the rolls, place one rice paper in the water and let it rest for about 20 seconds. Wait until the sheet is still a little firm but not super floppy. Carefully lay it flat on the towel.
- Leaving about 1 inch of space around the edges, cover the lower third of the sheet with a few pieces of lettuce, followed by a small handful of rice noodles, some cabbage, and your favourite fillings. Sprinkle generously with the herb mix.
- Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito. Lastly, roll it up. Repeat with the remaining ingredients.
- To make the sauce, whisk together all the ingredients in a small bowl. Add 2 to 3 tablespoons water, as needed to make a creamier dipping sauce.
- Sprinkle some sesame seeds over the spring rolls and serve with the miso-almond butter sauce on the side. You can serve them whole or sliced in half.