Prep the spring roll veggies per instruction above. Combine the scallions, cilantro and mint in a small bowl and toss.

Fill a pot halfway with water, using a perforated insert with a lid or steamer basket, bring the water to a simmer. While the water is heating, make the peanut sauce.

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.

Steam the dumplings: Arrange the dumplings in the steamer basket and cook covered with a lid until tender. While steaming, make the spring rolls.

Fill a shallow pan (a 9″ round cake pan works great) with an inch of water. Place one rice paper in the water and let it rest for about 10 seconds, 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, cucumber and jalapeño. Sprinkle generously with the herb mix.

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. Repeat with the remaining ingredients.