Asian-Inspired Rice Paper Veggie Rolls with Peanut Sauce

Bring a medium pot of water to a boil. Remove from heat, add 4 oz of rice vermicelli noodles, and let soak for 3-5 minutes until soft but not mushy. Drain and rinse under cold water.

While noodles are soaking, julienne 2 medium carrots, 1 medium cucumber, and 1 medium red bell pepper into thin matchsticks about 3-4 inches long.

Slice 1 ripe avocado into thin strips.

Prepare the peanut sauce by whisking together 1/3 cup natural peanut butter, 2 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 2 tbsp maple syrup or honey, juice from half a lime, 1 minced garlic clove, 1 tsp sriracha sauce, and 2-3 tbsp warm water until smooth. Adjust consistency with more water if needed.

Fill a large, shallow dish with warm water. Dip one rice paper wrapper in the water for about 15-20 seconds until it begins to soften but is still slightly firm (it will continue to soften).

Lay the softened wrapper on a clean, damp kitchen towel or cutting board. In the lower third of the wrapper, place a small handful of noodles, a few pieces each of carrot, cucumber, bell pepper, and avocado, along with a few mint leaves and cilantro sprigs.

Fold the bottom of the wrapper over the filling, then fold in the sides, and continue rolling tightly to the top (like rolling a burrito). Repeat with remaining wrappers and filling ingredients to make 12 rolls total.

Slice each roll in half diagonally if desired and arrange on a serving platter. Serve with the peanut dipping sauce on the side.