Quantities are hard to provide for this; I say just eyeball it depending how many people you are. As I said - these make great leftovers so make sure chop/cook enough.
Rice paper
Rice or Buckwheat noodles
Veg of choice - the classics are carrots, cucumber, red cabbage all thinly sliced
More veg of choice - go with whatever you fancy; I love adding spring onion, some lettuce, asparagus, grilled zuchini or aubergine, celery - again all thinly sliced
Herbs of choice - mint, coriander, parsley, thai basil - all of these go well. Totally optional but they add an additional layer of flavour
Fruit of choice - something sweet goes really well to balance these off; especially if you go for the spicy soy dressing. Of course tropical fruit like mango and papaya are great, but also seasonal fruit like strawberries or peaches can be included
Protein of choice - I love adding a bit of tempeh or tofu to these
Spicy Soy Ginger Dressing
1 cup of soy sauce
1 garlic clove minced
1/2 a fresh chili
Small knob of ginger
1 spring onion
Peanut Butter (or Almond) Dressing
1/2 cup peanut butter (or sub for almond)
4 tbsp soy sauce
2-4 tbsp maple syrup of honey (start slow and work yourself up if you like it sweeter)
3 tbsp sesame oil
2 garlic cloves minced
2-4 tbsp acid - I like to use a mix of vinegar and lime
A bit of water to reach the consistency you like
Tahini - Miso Dressing
1/2 cup Tahini
4 tbsp miso paste
That's your base - now go ahead and add whatever you fancy; you can play around here. My recommendations:
2-4 tbsp soy sauce
Lime/lemon
Dash of rice vinegar
Siracha or spice paste/sauce/oil
A bit of maple if you want to balance out the saltyness from the miso
