Prep the protein: For tofu, press for 15 minutes, then cut into batons. Toss with soy sauce, cornstarch, and pepper. Pan-sear in a little oil until golden and crisp on all sides. For chicken or shrimp, ensure it’s cooked, chilled, and sliced.

Prep the veg: Julienne carrots and cucumber, shred cabbage, slice bell pepper and green onions, and pick herb leaves. Keep everything in neat piles for easy assembly.

Cook noodles (if using): Prepare according to package directions. Rinse under cold water and drain well to avoid soggy rolls.

Make the dipping sauce: Whisk peanut butter, soy sauce, rice vinegar, lime juice, honey, garlic, ginger, and a splash of warm water until smooth. Adjust thickness. Add chili for heat. Taste and tweak—you want salty, tangy, slightly sweet, and a little spicy.

Set up a rolling station: Fill a wide shallow dish with warm water, lay out a clean damp towel, and arrange bowls of fillings within arm’s reach.

Soften the rice paper: Dip one wrapper in warm water for 5–7 seconds. It should still feel slightly firm; it softens more on the towel.

Layer for crunch: On the lower third, add a small handful of cabbage, carrots, and cucumber. Top with protein, edamame, herbs, and a sprinkle of nuts and sesame seeds. Don’t overstuff.

Roll tightly: Fold the bottom up over the filling, fold in the sides, then roll forward like a burrito. Aim for a snug roll to keep it crisp and tidy.

Repeat and garnish: Continue with remaining wrappers. For extra crunch on the outside, lightly press sesame seeds onto the damp exterior.

Serve: Slice each roll in half on a diagonal if you like. Serve with the peanut sauce and extra lime wedges.