bunch fresh cilantro

bunch of fresh mint

1 red pepper, julienned

1/2 cucumber, julienned

1 carrot, julienned

100g vermicelli (tin rice noodles) 

6 big lettuce leaf

10-12 rice spring roll papers

chicken, shrimp or tofu (you can use any protein of your choice or just go with vegetables alone) 


2-3 tbsp creamy peanut butter

4 tbsp soy sauce 

2 tbsp hoisin sauce

1-2  tsp sriracha

1-2 tbsp warm water

1-2 tsp sesame oil

1-2 tbsp lime juice

1 tsp honey

1/2 tsp fresh grated ginger (optional)

1 tsp crushed peanuts (optional) 


  • make sure you prepare all the ingredients before assembling the rolls, cut all the veggies, and using cook your protein to your liking 
  • cook rice vermicelli according to the packaging 
  • to prepare the rice papers, pour warm water into a round bowl and then working with one at the time dip the rice paper for 10-15 seconds, then immediately remove from the water and place them on the cutting board
  • fill the rolls with few sticks of cucumber, red pepper, carrot, cilantro, mint, protein, 1/2 lettuce leaf and little bit of rice noodles 
  • make sure to not overstuff the rolls and roll everything up tightly
  • serve with peanut sauce 
  • when making ahead wrap rolls in the plastic wrap to prevent sticking and tearing, store in fridge for up to 2-3 days