cook the rice noodles to package instructions and toss with fish sauce, sesame oil, and rice vinegar to lightly dress. Add in some carrots and cucumbers and stir to combine.

Make the sauce by mixing the sambol, honey, and soy sauce to desired ratio.

Dip the rice paper in some water and put it on your flat surface. Arrange the jalapeno, mint, and carrot on the paper spaced out in a nice design.

Top with the pineappple, then add the rice noodle mixture. Roll tightly.

Since the slices of pineapple will be thin and plank like, my best method was to shingle them vertically (opposite the way you plan to roll.)

Serve with the sauce.