For the Peanut Sauce:
1/2 cup coconut milk
1/2 cup peanut butter
1 green onion, including tender green top, minced
1 3-inch piece lemongrass stalk, minced
1 tablespoon soy sauce
1 teaspoon curry powder
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon chile paste, or to taste

For the Rolls:
1/2 lb dried rice stick noodles
3 tablespoons peanut oil
1 clove garlic, minced
1/2 teaspoon sesame oil
1/2 lb Chinese broccoli, or broccoli rabe, or broccoli florets
1 carrot, peeled and coarsely grated
1/2 cup bean sprouts
4 rice paper rounds, 6 inches in diameter
fresh mint and fresh cilantro leaves
lettuce leaves

To make the sauce, in a saucepan, combine all sauce ingredients except chile paste and cook over medium heat, stirring constantly, until well blended. Transfer to a blender or food processor and puree until smooth, thinning with water if necessary. Pour into a bowl and stir in the chile paste. Set aside.

To make the rolls, in a bowl, soak the noodles in hot water to cover for 15 minutes. Drain the noodles and cut into 2-inch lengths. Set aside.

In a wok or large frying pan, warm the oil. Add the garlic and cook, stirring, until lightly golden, about 1 minute. Add the sesame oil, broccoli, and carrot and toss and stir until softened, 4-5 minutes. Add the noodles and toss and stir until the noodles are hot, 2-3 minutes. Add the bean sprouts, toss to mix and soften, then set aside to cool.

Working with 1 rice paper round at a time, place the round on a work surface and brush liberally with water. Let stand for a minute or two until pliable. Transfer to a flat plate and place a heaping tablespoon of filling in the middle. Top with a few mint and cilantro leaves. Turn up two sides and roll into a cylinder. Continue with the remaining rounds. Line a platter with lettuce leaves and arrange the rolls on top. Serve with the peanut sauce.