1.

Add peanut butter, soy sauce, sweetener, ginger, garlic (if using), sriracha, and lemon or lime juice to a small bowl.

2.

Whisk until fully smooth. If the sauce is too thick, add a small splash of water or extra soy or tamari to thin it to your liking.

3.

Taste and adjust flavor — add more sweetener, extra sriracha, or more citrus for freshness.

4.

Optionally, stir in chopped peanuts, chili flakes, or sesame seeds for texture and garnish.

5.

Serve immediately with summer rolls, noodles, or as a dip.

1.

Wash all vegetables and cut into thin slices or strips (lengthwise).

2.

Cook your chosen protein (shrimp, chicken, beef, tofu, etc.). For meat or seafood, marinate and later on fry with soy sauce, garlic, red onion, and optionally peanut sauce and olive oil until fully cooked.

3.

Prepare the peanut sauce (or any other dipping sauce) in advance.

4.

Fill a large, wide bowl with warm water. Dip a sheet of rice paper into the water for a few seconds - it should still feel slightly firm, as it will soften while rolling.

5.

Lay the rice paper flat on a plate. On one side, layer a small portion of each filling ingredient. Avoid overstuffing to prevent tearing the paper while rolling it up.

6.

Fold the left and right sides of the rice paper toward the center, then fold the bottom edge over the filling. Roll upward, keeping the filling tightly packed, until the rice paper is fully sealed. Repeat this with your remaining ingredients and rice paper.

7.

Serve immediately with peanut sauce or your favourite dip.