Place the noodles in hot water for 3 minutes (or according to the instructions). Drain and rinse.

Sauce/Dip: Mix peanut butter with honey, crushed garlic and grated ginger. Add the soy sauce and lime juice. Finally, add hot water (80-90 ml), or as much as needed to reach the desired density.

Slice peppers, cucumbers and carrots into thin sticks of the same length. Remove the harder stalk part of the lettuce leaves and cut them into smaller pieces.
Put a sheet of rice paper in a container with heated water for 15 seconds (or according to the instructions). After softening, spread it out on the desk and place the prepared sticks, lettuce, noodles and start to roll in its lower half. Before the end of the roll, set the sides of the paper inwards and finish. Store under a damp cloth and repeat the procedure. Top up the dip with freshly chopped onions. Serve the rolls whole or sliced.

If you let the rolls dry on the worktop for a while, you can also fry them.

shopping list:
rice paper 10 pcs
thin rice noodles 2 squares (85 g)
carrots 1 pc
cucumber 1 pc
red pepper 1 pc
green pepper 1 pc
lettuce 1 pc
ginger 30 g
garlic 2 cloves
peanut butter 90 g
soy sauce 5 tbspns
with 1 tbspns
lime 1 pc
spring onion 1 pc

serves: min 10 pcs
preparation time: 25 min