Vegetarian Spring Rolls

Ingredients:

For the Spring Rolls:
- 12 rice paper wrappers
- 1 cup shredded lettuce or cabbage
- 1 cup grated carrots
- 1 cup thinly sliced bell peppers (any color)
- 1 cup cooked vermicelli noodles (or rice noodles), cooled
- 1/2 cup fresh basil leaves
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- Optional: 1/2 cup thinly sliced cucumbers, avocado slices, or tofu strips
For the Dipping Sauce:
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- Optional: 1 teaspoon chili flakes or sriracha for a spicy kick

Prepare the Vegetables:
- Wash and dry all fresh herbs.
- Thinly slice or julienne the vegetables if not already done.
Prepare the Rice Paper Wrappers:
- Fill a shallow dish with warm water.
- Dip one rice paper wrapper into the water for about 5-10 seconds, or until it becomes pliable but not too soft. It should still be a little firm as it will continue to soften while rolling.
Assemble the Spring Rolls:
- Place the softened rice paper wrapper on a clean, damp kitchen towel or a cutting board.
- In the center of the wrapper, arrange a small amount of lettuce or cabbage, grated carrots, bell peppers, vermicelli noodles, and a few fresh herbs.
- If using optional ingredients like cucumber, avocado, or tofu, add them now.
Roll the Spring Rolls:
- Fold the sides of the rice paper wrapper over the filling.
- Carefully roll up the wrapper from the bottom, keeping the filling tight and compact.
- Place the finished roll seam-side down on a plate. Repeat with the remaining wrappers and filling.
Prepare the Dipping Sauce:
- In a small bowl, whisk together the soy sauce, rice vinegar, honey or maple syrup, sesame oil, and minced garlic.
- If you like it spicy, add chili flakes or a dash of sriracha.
Serve:
- Serve the spring rolls with the dipping sauce on the side.

Enjoy your fresh and tasty vegetarian spring rolls!