6ozdry vermicelli rice noodles,cooked according to package instructions
1head butter lettuce,washed
1red bell pepper,thinly sliced
1yellow bell pepper,thinly sliced
1large carrot,thinly sliced
1cupthinly sliced purple cabbage
2Perisian cucumbers or 1 small cucumber,thinly sliced
1avocado,pitted, peeled and thinly sliced
Handful of Fresh mint, basil (regular or Thai), and cilantro leaves
To make the dipping sauce, in a medium bowl, stir together the peanut butter hoisin sauce, rice wine vinegar, soy sauce, garlic, ginger, and Sriracha. Whisk in the hot water until sauce is smooth. If the sauce is too thick, you can add a little more water until desired consistency is reached. Pour in a serving bowl and garnish with chopped peanuts. Set aside until ready to serve.
To assemble the spring rolls, fill a wide, shallow bowl or pie plate with warm water. Dip one rice paper wrap in the water and let soften for about 20 seconds, or until pliable. Carefully remove the paper from the water and lay flat on a damp, lint-free dish towel.
Lay one piece of lettuce over the bottom third of the rice paper. On the lettuce, place about 2 tablespoons of rice noodles, and equal amounts of peppers, cucumber, carrot, cabbage, and avocado. Top with a few fresh herb leaves.
Pick up the end of the rice paper closest to the filling and tightly wrap it over the veggies. Fold over the sides, like you are making a burrito. The paper will stick to itself, holding everything inside. Finish rolling until you have a tight spring roll. Place on a platter, seam side down or cut with a sharp knife on the diagonal. Repeat the process with remaining ingredients.
Serve with peanut dipping sauce.
You can find rice paper wrappers and the rice noodles in the Asian section of most grocery stores. Spring rolls are best the day they are made.