📖 Instructions

1. Prepare the Vegetables: Thinly slice or julienne all your vegetables. This includes carrots, cucumbers, bell peppers, and avocado. For the lettuce, separate the leaves and wash them thoroughly. Set everything aside in separate bowls.
2. Cook the Noodles: Bring a pot of water to a boil. Add the vermicelli noodles and cook according to the package directions (usually 3-5 minutes). Once cooked, drain the noodles and rinse them with cold water to prevent sticking. Set aside.
3. Prepare the Rice Paper Wrappers: Fill a shallow dish or pie plate with warm water. Dip one rice paper wrapper into the warm water for about 5-10 seconds, until it becomes pliable but not too soft. Be careful not to over soak it, or it will tear easily.
4. Assemble the Spring Roll: Lay the softened rice paper wrapper on a clean, flat surface (like a cutting board). Arrange a small handful of lettuce leaves in the center of the wrapper. Layer on some carrots, cucumbers, bell peppers, avocado, and cooked vermicelli noodles.
5. Roll the Spring Roll: Fold the sides of the rice paper wrapper over the filling, then tightly roll from the bottom up, like a burrito. Make sure to keep everything snug as you roll to prevent it from falling apart. I struggle with this part sometimes!
6. Repeat: Continue dipping, filling, and rolling the remaining rice paper wrappers until all the ingredients are used up.
7. Make the Peanut-Ginger Sauce: In a small bowl, whisk together the peanut butter, soy sauce (or tamari for gluten-free), rice vinegar, honey (or maple syrup for vegan), grated ginger, minced garlic, sesame oil, and a pinch of red pepper flakes (if using). Add water, one tablespoon at a time, until the sauce reaches your desired consistency.
8. Serve: Cut each spring roll in half diagonally (optional). Serve immediately with the peanut-ginger dipping sauce. Garnish with sesame seeds or chopped peanuts, if desired.