• Rice paper
• Rice vermicelli noodles
• Iceberg lettuce (sub other crunchy lettuce)
• Cilantro
• Mint
• Carrot, thinly julliened
• Cucumber, cut into 5mm match sticks
• Fried tofu

• 5 tbsp dried coconut milk (sub canned coconut cream or milk)
• 1/2 cup water (omit if using canned coconut milk)
• 2 tbsp red curry paste
• 1/3 cup peanut butter or tahini
• 2 tsp soy sauce
• 1 tbsp apple cider vinegar
• 1/4 cup brown sugar

Sauce: Combine all ingredients in a small pot, then heat and stir until well combined. Adjust consistency with water if needed. Avoid overheating the dip, otherwise the coconut fat will separate out.

Notes: Dried coconut milk works well because it lets you easily thicken the sauce if needed. For rice paper, prefer ones from an asian grocery store - Bamboo Tree brand (Bánh Tráng Mỹ Tho) works well.