Prepare the filling

• Soak the rice vermicelli in hot water until soft, then drain.
• Peel and julienne the carrot, julienne the cucumber and wash the lettuce leaves.
• Pick the mint and coriander leaves.

Make the healthy spicy mayo

• Mix the Greek yogurt and mayonnaise in a bowl.
• Stir in the sriracha, lime juice and grated garlic.
• Season with salt and whisk until smooth.

Roll the spring rolls

• Dip a rice paper wrapper in warm water until pliable.
• Layer lettuce, vermicelli, carrot, cucumber and herbs on the lower third.
• Fold in the sides and roll tightly; repeat with the remaining wrappers.

Serve

• Cut the rolls in half if desired and serve with the spicy mayo dip.