Incompetently rolled spring rolls, peanut butter sauce

* Peanut butter. Duh!

* Soy sauce

* Brown sugar

* Water

There are a million versions. Possibly ten or twenty versions. Consider the usual suspects; rice vinegar for sweet/sour, toasted sesame seeds for another nut flavor, chile powder or flakes, fish sauce, sake and/or mirin. 

The ones that I bought were rolled tightly with butter lettuce. They were impressively tight. I crushed this Romaine lettuce but still couldn't get them as tight. I don't know how they do it. It takes some heavy duty smashing without tearing the tender skins. 

You don't have to soak the skins until they get soft. Just dip them a pan of shallow water and lift them out still stiff. They continue to absorb water and soften outside the pan of water, and you'll have a little less trouble rolling them because they'll be a little less like wet membrane. 

These are wonderful. 

But are they better than the ingredients in a bowl as a salad and not rolled up?

Yes. I think that they are better rolled up. Because each bite is a tight mouthful.