Vegan Rice Paper Rolls with Peanut Sauce

Finely slice the cucumber lengthwise and slice again into thin strips. 

Cut the green onion into 3-inch long pieces, and thinly slice length-wise. 

Prepare and thinly slice the bell pepper, avocado, and mango into strips. 

Cook your vermicelli noodles until soft. Strain, and rinse with cold water. Set aside in a bowl with cold water. 

Prepare a baking sheet with parchment paper and set it aside.

To assemble the salad rolls, fill a wide + shallow bowl or dish with warm water. Set one sheet of rice paper on top of the water. After 15 – 20 seconds, gently press it down to submerge it into the water completely.  Once the rice paper feels pliable, carefully lay it flat on the counter or a large cutting board. 

In the middle of the rice paper, place a sprig of cilantro or basil. Layer on top a few pieces of avocado and mango. Fan slightly to look visually appealing. Place a few strips of bell pepper, green onion, and cucumber on top. Grab a small handful of vermicelli noodles and carefully place it on top of the vegetables. Fold the left + right sides over the sides of the filling. Fold the lower edge over the top and enclose the filling. Roll the salad roll upwards until compactly enclosed.  Set onto the prepared baking tray.

Repeat these steps for all of the salad rolls.

Serve with the *peanut sauce and ENJOY!!