Vietnamese-Style Rice Paper Vegetable Rolls

Bring a pot of water to a boil. Add 4 oz of rice vermicelli noodles and cook for 2-3 minutes until tender. Drain and rinse under cold water, then set aside.

Julienne 2 medium carrots, 1 large cucumber, and 1 medium red bell pepper into thin matchsticks about 3-4 inches long.

Slice 1 ripe avocado into thin strips and squeeze half a lime over them to prevent browning.

Wash and dry 1 cup each of fresh mint, cilantro, and basil leaves. Slice 4 green onions diagonally.

For the dipping sauce, mince 1 clove of garlic and combine with 3 tbsp natural peanut butter, 2 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp grated ginger, 1 tsp sriracha, and juice from half a lime. Whisk until smooth, adding a splash of warm water if needed to thin the consistency.

Fill a large, shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it begins to soften but is still slightly firm (it will continue to soften as you work).

Lay the softened wrapper on a clean, damp kitchen towel. Place a small handful of vermicelli noodles in the lower third of the wrapper, leaving about 1 inch of space on each side.

Layer a few pieces each of carrot, cucumber, bell pepper, and avocado on top of the noodles. Add a few leaves of mint, cilantro, basil, and some green onion slices.

Fold the bottom of the wrapper over the filling, then fold in the sides, and continue rolling tightly until sealed, similar to rolling a burrito.

Repeat steps 6-9 with remaining wrappers and filling ingredients to make 16 rolls total (4 per serving).

Slice each roll diagonally in half if desired and serve with the peanut dipping sauce.