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Fresh rice paper rolls with vegetables and herbs are a light, healthy, vegetarian appetizer. A clean eats, family recipe with fresh, vibrant flavors.
Prepare all vegetables: slice red bell pepper, julienne carrot and cucumber, rinse and pat dry lettuce, mint, and cilantro.
Bring a medium pot of water to a boil, add vermicelli noodles, cook for 3 minutes, drain and rinse with cold water.
Fill a large shallow dish with warm water. Submerge one rice paper wrapper for about 10–15 seconds until just pliable but not too soft.
Lay rice paper flat on a damp clean kitchen towel. Place a lettuce leaf, a small handful of vermicelli, vegetables, and herbs in the lower third of the wrapper.
Fold the sides inward, then roll tightly from the bottom, keeping filling compact but without tearing the rice paper. Repeat with remaining wrappers and filling.
Mix soy sauce, lime juice, peanut butter, sugar, and water until smooth to make the dipping sauce. Serve freshly rolled rice paper rolls with the sauce immediately.
