Fresh Spring Rolls with Peanut-Hoisin Dipping Sauce

Prepare the peanut-hoisin dipping sauce: In a small bowl, whisk together the peanut butter, hoisin sauce, rice vinegar, soy sauce (if using), and sesame oil. Add water, one tablespoon at a time, until the sauce reaches your desired consistency. Set aside.

Prepare the fillings: Arrange the cooked rice noodles, julienned carrot, cucumber, and red bell pepper, and chopped mint and cilantro on separate plates for easy access.

Soften the rice paper wrappers: Fill a shallow dish with warm water. Dip one rice paper wrapper into the warm water for a few seconds, until it becomes pliable but not too soft. Remove the wrapper and place it on a clean, flat surface.

Assemble the spring roll: Arrange a small amount of rice noodles in the center of the softened rice paper. Top with a portion of the julienned vegetables, herbs, and cooked protein if using. Be careful not to overfill the wrapper.

Roll the spring roll: Fold the sides of the rice paper wrapper over the filling, then tightly roll it up from the bottom, like a burrito. Repeat with the remaining wrappers and fillings.

Serve: Serve the fresh spring rolls immediately with the peanut-hoisin dipping sauce. Alternatively, you can wrap them individually in plastic wrap to prevent them from drying out and store them in the refrigerator for a few hours.