Ingredients:

  • 20 sheets (approx. 6 oz / 170g) Vietnamese rice paper rounds
  • 4 oz (115g) thin rice vermicelli noodles
  • 2 cups (60g) shredded carrots, julienned
  • 1 cup (120g) cucumber, julienned
  • 1 cup (150g) red cabbage, thinly sliced
  • 1 cup (150g) frozen edamame, shelled and thawed
  • 5 large (120g) Romaine lettuce leaves, torn into wrap-sized pieces
  • 1/2 cup (15g) fresh mint leaves
  • 1/2 cup (15g) fresh cilantro or Thai basil
  • 1/2 cup (125g) creamy peanut butter
  • 2 tbsp (30ml) soy sauce or tamari
  • 1 tbsp (15ml) maple syrup or agave nectar
  • 1 tbsp (15ml) sriracha or chili garlic sauce
  • 1 tbsp (15ml) fresh lime juice
  • 2-4 tbsp (30-60ml) warm water

Instructions:

  1. Place vermicelli in a bowl of boiling water for 3–5 minutes until tender. Drain immediately and rinse with cold water to stop the cooking and prevent sticking.
  2. Julienne the carrots and cucumbers into matchsticks and slice the cabbage into paper-thin ribbons.
  3. Arrange all fillings in separate piles on a clean workspace to ensure efficient assembly.
  4. Combine peanut butter, soy sauce, maple syrup, sriracha, and lime juice in a small bowl.
  5. Gradually whisk in warm water until the peanut sauce reaches the desired consistency.