Step 1. Make the dipping sauce

• Place fish sauce, vinegar, sugar and water in a small saucepan.

• Bring it to the boil while stirring.

• Then add the star anise and cinnamon sticks and let it cook for a minute.

• Let the dipping sauce cool.

• If necessary, add some finely chopped chili pepper for some more spice.

Step 2. Prepare the filling

• Cut the beef or chicken into strips, marinate as desired (we used 4 tbsp hoisin sauce) and fry in a pan.

• Cook the glass noodles as indicated on the package.

• Cut the carrot and cucumber julienne (thin strips of about 2-3 mm thick and 4-5 cm long).

• Cut the spring onion into diagonal rings and finely chop the coriander and peanuts.

• Roast the sesame seeds over low heat until golden brown.

Step 3. Roll!

• Fill a shallow bowl with warm water. Briefly dip a rice sheet in the water and place the rice sheet on a flat plate or cutting board.

• Fill the center of the rice sheet (about 1/12th) with a few shrimps and/or two pieces of beef (or chicken) and a little of the lettuce, glass noodles, carrot, cucumber, spring onion, coriander, peanuts and roasted sesame seeds. Please note: do not make the spring roll too thick, because then you will not be able to roll it as tightly.

• Fold the sides of the rice sheet inward and roll the sheet tightly into a package.

• Repeat this until you run out of filling and/or rice sheets.

Step 4. Serve the spring rolls

• Serve the spring rolls with the dipping sauce on the side.