Soak or cook the glass noodles according to package instructions (typically pour boiling water over 30 g noodles, cover and soak 3–5 minutes until soft). Drain, rinse under cold water, then cut into 6–8 cm lengths with scissors to make them easy to roll. Set aside and drain thoroughly.

Prepare vegetables: shred carrot, thinly slice cucumber and red bell pepper, pick and wash basil and mint leaves, trim lettuce into small leaves if large, and rinse bean sprouts. Pat everything dry so wrappers don’t get soggy.

If using protein (shrimp, tofu, chicken), make sure it is cooked, cooled, and sliced into thin strips about 5–7 cm long.

Make sweet peanut dipping sauce

In a small bowl combine 2 tbs peanut butter, 1 tbs hoisin sauce, 1 tsp sweet chili (or light soy), 1 tsp lime juice and 2 tbs warm water. Whisk until smooth, adding more water 1 tsp at a time to reach a dipping consistency. Taste and adjust: add a pinch of salt or a little extra lime if needed.

Transfer sauce to a serving ramekin and sprinkle 1 tsp crushed roasted peanuts and a pinch of chili flakes on top. Set aside at room temperature.

Assemble fresh rolls (2 pcs)

Fill a shallow wide bowl with warm water. Briefly immerse one rice paper wrapper completely for 6–8 seconds until it softens at the edges but is still slightly firm (times vary by brand). Lift and let excess water drip briefly — do not over-soak.

Place the softened wrapper on a clean damp towel or cutting board with one edge nearest you. Arrange 1–2 lettuce leaves across the lower third of the wrapper to create a protective barrier (prevents tearing and keeps roll crisp).

Layer fillings on top of the lettuce: divide glass noodles (about half the portion), a small handful of shredded carrot (≈2 tbsp), some cucumber and red pepper slices, a few bean sprouts, 4 basil leaves (and 3 mint leaves if using), and about 30 g protein if using. Keep fillings centered and leave 3–4 cm clear at the sides and bottom for folding.

Fold the bottom edge of the wrapper up over the fillings, then fold both sides inward snugly. Continue rolling away from you into a tight cylinder like a burrito. The slightly tacky wrapper will seal the seam. Repeat the soaking and rolling process for the second wrapper and remaining fillings.

Trim ends with a sharp knife for presentation if desired, and slice each roll in half diagonally to create 2 pieces each (if serving as '2 pcs' total, do not slice further). Arrange on a plate with the peanut sauce.

Serving and storage

Serve immediately with the sweet peanut dipping sauce. Fresh rolls are best eaten within 1–2 hours; keep covered with a damp towel and plastic wrap in the refrigerator to prevent drying if storing briefly.

Leftover rice paper that has dried cannot be reused. Any leftover sauce can be refrigerated for 3–4 days.