Start by cooking the vermicelli noodles as per the package instructions, typically boiling for about 3–5 minutes until soft. Once cooked, drain the noodles in a colander and rinse them under cold water to stop the cooking process and prevent sticking. Set the noodles aside and let them cool while you prepare the other ingredients for your Fresh Vegetable Spring Rolls.

Next, choose a large, clean bowl and fill it with warm water—this is essential for softening the rice paper wrappers. Clear a flat surface and dampen a clean kitchen towel to lay it out as your workstation.

Take one rice paper wrapper and carefully dip it into the warm water for about 15 seconds, ensuring it becomes pliable but not overly soft. Gently lay the wrapper flat on the damp kitchen towel.

Place a small portion of the cooled vermicelli noodles in the center of the rice paper wrapper, followed by a mix of julienned carrot, cucumber, tofu strips, jalapeño, mango, avocado, and a handful of fresh herbs.

Begin rolling the spring roll by folding in the sides of the wrapper tightly, then roll from the bottom upwards toward the top to seal in the filling. Repeat this process with the remaining wrappers and filling ingredients.

Once all the spring rolls are prepared, arrange them neatly on a serving platter. Serve immediately alongside your creamy peanut sauce for dipping.