Ingredients
1 package (4 ounces) vermicelli rice noodles
8-inch spring roll wrappers
Fresh chives (optional)
Creamy Peanut Dipping Sauce
Spicy Hoisin Dipping Sauce
1 avocado, thinly sliced
1/2 cup fresh basil leaves
1 medium carrot, cut into matchsticks (1 1/2 cups)
1 small cucumber, cut into matchsticks (3/4 cup)
Preparation
Pour boiling water over vermicelli rice noodles and soak 15 minutes. Drain and rinse. Divide into 8 equal portions. Fill a wide, shallow bowl with cool water. Working with one spring-roll wrapper at a time, soak until pliable, 20 seconds. Transfer to a flat surface and smooth.
Place a layer of fillings on bottom third of wrapper, leaving a 1 1/2-inch border. Top with a portion of noodles and another layer of fillings.
Fold bottom of wrapper tightly over fillings.
Roll over once, tuck in sides, and finish rolling. If desired, add 3 fresh chives and continue rolling to enclose them. Transfer roll to a plate and cover with a slightly damp paper towel. Repeat to make 8 summer rolls. Serve immediately with dipping sauces, or refrigerate, up to 2 hours.
