Squash and Bean Thread Noodle Spring Rolls

Instructions

1. Place butternut squash in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 3 minutes or until tender; cool.
2. Cook noodles according to package directions; drain. Rinse with cold water; drain well. Using scissors, snip noodles into 2- to 3-inch-long pieces.
3. Create an assembly station with rice paper wrappers, noodles, butternut squash, zucchini, scallions, cilantro, and jalapeño. Fill a wide shallow bowl halfway with warm water and place near wrappers with a cutting board.
4. To assemble, gently slide two wrappers into the bowl of water; let soak 10 seconds. Remove wrappers from water, letting excess water drip off, and stack them on the cutting board. (Wrappers will continue to soften.) Across the middle and the edge farthest from you, arrange two rows of three cilantro leaves each. Scatter a few jalapeño slices over wrappers. On the edge closest to you, place ¼ cup noodles. Top with ¼ cup butternut squash, 3 tablespoons zucchini, and 2 tablespoons scallions.
5. Fold the nearest edge of the wrapper up and over the filling, tucking it under and pulling the roll toward you. Hold the fold in place with your thumb on either side and fold in left and right sides. Continue rolling until wrapper is tightly rolled up. Repeat with remaining wrappers and filling ingredients.
6. For sauce, in a bowl whisk together the next five ingredients (through garlic) and ¼ cup water until smooth. If desired, sprinkle with chopped peanuts.
7. Dip a sharp knife in water and cut rolls in half. Serve immediately with peanut sauce.