Prep the vegetables. Slice everything into thin matchsticks or shreds so they roll easily. Tear lettuce into manageable strips. Rinse and dry herbs.

Cook noodles (if using). Follow package directions, then rinse with cold water and drain well. Toss with a tiny bit of sesame oil to prevent sticking.

Make the peanut sauce. Whisk peanut butter, soy sauce, lime juice, honey, rice vinegar, and sriracha until smooth. Add warm water a little at a time until it’s pourable but still thick. Adjust salt, acid, and heat to taste.

Set up a rolling station. Fill a large shallow dish with warm water. Lay out a clean board or smooth towel for rolling. Arrange fillings within reach.

Soften the rice paper. Dip one wrapper in warm water for about 5–10 seconds. It should soften but still feel slightly firm; it continues to hydrate on the board.

Layer the fillings. Place the wrapper on your board. Add a small bed of lettuce, a pinch of noodles, a few sticks of carrot, cucumber, bell pepper, cabbage, and a sprig or two of herbs. Keep the pile compact. Less is more to avoid tearing.

Roll it up. Fold the bottom edge over the fillings, fold in the sides like a burrito, then roll tightly to seal. If it’s slippery, wait 20–30 seconds for the wrapper to get tacky before finishing the roll.

Repeat. Continue with remaining wrappers and fillings. Wipe your board if it gets too wet—excess moisture can make wrappers tear.

Serve. Slice rolls in half if you like. Sprinkle with chopped peanuts and extra herbs. Serve with the peanut sauce and lime wedges.