Thai Vegetable Rolls

1 cup red wine vinegar
1 cup water
1 cup sugar
2 or 3 slices fresh lime
2 or 3 sprigs fresh mint
2 cloves garlic
1 or 2 chile peppers
1 tablespoon chopped, toasted peanuts

1 package Thai rice paper wrappers (about 20 pieces), 8 inches in diameter

1 head romaine lettuce, julienned
1 medium carrot, julienned
1 medium Japanese cucumber, julienned
1/2 of 4-ounce bag beansprouts
1 bunch fresh mint, chopped
1 to 1-1/2 cups cooked Asian rice noodle (optional)
2 or 3 leaves purple savoy cabbage for color, julienned (optional)

Combine vinegar, water, sugar, lime, mint, garlic, chiles and nuts,
refrigerate.

To assemble rolls, dip each wrapper in warm water 2 or 3 seconds,
just to moisten. Line up wrappers on a flat surface; then layer
vegetables in upper-middle of each wrapper and roll ingredients
inside, like a burrito.  Cut each roll in half, at a slight angle,
to display filling's colors.  Serve immediately with chile-mint
sauce. Makes about 20 rolls, or 10 servings.