Veg Spring Rolls

In a large mixing bowl, combine the shredded cabbage, julienned carrots, bean sprouts, cooked vermicelli noodles, sliced bell peppers, chopped protein, and minced garlic.

In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, salt, and pepper. Pour this sauce over the filling mixture and toss everything together until well combined. You can also add chopped fresh herbs at this point for extra flavor.

In another small bowl, whisk together the hoisin sauce, peanut butter, soy sauce, and sriracha sauce until smooth. If the sauce is too thick, you can thin it out with a bit of water until you reach your desired consistency. Set aside.

Fill a large shallow dish with warm water. Submerge one rice paper wrapper in the water for about 10-15 seconds until it softens. It should still be slightly firm as it will continue to soften as you work.

Carefully remove the rice paper from the water and place it on a clean, damp kitchen towel.

Place a small handful of the prepared filling in the center of the rice paper, leaving about an inch of space on each side.

Fold the sides of the rice paper over the filling, then fold the bottom edge over the filling. Begin rolling the spring roll away from you, making sure the filling stays compact. Roll until you have a neat cylinder. The rice paper will seal itself as you roll.