For the Rolls

• 8–10 rice paper wrappers

• 3 oz rice vermicelli noodles, cooked

• 1 cup shredded carrots

• 1 cup thinly sliced cucumber

• 1 avocado, sliced

• 1 cup shredded lettuce or cabbage

• ½ cup fresh mint leaves

• ½ cup fresh cilantro or Thai basil

• Optional: cooked shrimp, tofu, or tempeh

For the Peanut Dipping Sauce

• ¼ cup creamy peanut butter

• 1 tbsp soy sauce (or tamari)

• 1 tbsp rice vinegar or lime juice

• 1 tbsp maple syrup or honey

• 1 tsp sesame oil

• 1–2 tbsp warm water, to thin

• Optional: pinch of chili flakes or sriracha