Begin by boiling the vermicelli noodles until they’re al dente—about 3-4 minutes. Drain and rinse with cold water to prevent sticking and set aside.

Wash your vegetables thoroughly. Finely shred the red cabbage and carrots, julienne the cucumber, and slice the bell peppers and avocado into thin strips.

Soak a rice paper wrapper in warm water for about 15-20 seconds, or until pliable. Lay it flat on a clean surface, then place a small amount of noodles and a colorful array of veggies on the bottom third. Fold the sides inward, then roll tightly from the bottom up.

In a bowl, mix together peanut butter, soy sauce, rice vinegar, and honey or maple syrup; add a splash of sriracha for a kick. Adjust the consistency with water until smooth.

Carefully arrange your vibrant summer rolls on a platter. Sprinkle them with sesame seeds for a delightful crunch, and serve with the dipping sauce on the side.