Cook the quinoa according to the instructions on the package. Once cooked, season with salt and pepper to taste. Cover with a lid to keep warm.

Fill a pitcher with water; stir in the orange slices and mint leaves. Refrigerate for at least 1 hour prior to serving.

Prep the spring roll veggies per the instructions above.

Make the peanut sauce: In a small bowl, whisk together the peanut butter, rice vinegar, soy sauce, honey, sesame oil, and garlic. Whisk in 2 to 3 tablespoons water as needed to make a super creamy but dip-able sauce.

Quickly dampen the rice paper under cool running water, until the sheet is pliable but not super floppy. Carefully lay it flat on a paper towel.

Cover the lower third of the rice paper with a few pieces of butter lettuce, carrot, cilantro, and cucumber.

Fold the sides of the spring roll over the ingredients, then pull the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Then set aside.

Make the Stir fry: In a medium bowl, combine vinegar and soy sauce. Whisk in sesame oil until combined.

Heat a skillet over medium-high heat. Add the oil and saute the carrots and onion until they start to soften. Add the chicken to the pan and saute until browned on all sides. Add in the snow peas, garlic, and ginger. Sauté until the garlic and ginger are fragrant.

Add the sauce to the pan, toss until combined, and the chicken reaches an internal temperature of 160 degrees using a thermometer.

Portion and serve with quinoa, spring roll and peanut sauce, and orange mint water. Garnish with cilantro and scallions.