01 -
Cook the rice vermicelli noodles according to the package directions. Drain, rinse under cold water, and set aside.
02 -
Arrange all prepared vegetables, fresh herbs, and noodles on a clean work surface for efficient assembly.
03 -
Fill a large shallow dish with warm water. Submerge one rice paper wrapper for 10–15 seconds until just pliable, then lay it flat on a damp kitchen towel or cutting board.
04 -
Place a portion of lettuce, vermicelli noodles, carrot, cucumber, bell pepper, avocado, mint, and cilantro in the lower third of the wrapper.
05 -
Fold the bottom edge over the filling, then fold in the sides. Roll up tightly away from you to form a compact roll. Repeat with remaining wrappers and filling ingredients.
06 -
Combine soy sauce, lime juice, maple syrup, sesame oil, grated ginger, minced garlic, and chili flakes in a small bowl. Whisk until well blended.
07 -
Serve the spring rolls cold with the dipping sauce on the side.