1. Prepare the Vegetables and Fillings

Start by preparing all the vegetables and fillings for the spring rolls. Begin with the carrots, cabbage, cucumber, and bell pepper. Use a julienne peeler or sharp knife to cut the vegetables into thin strips. The thinner the strips, the easier it will be to roll the spring rolls. If you’re using avocado, slice it into thin pieces as well.

If you’re using vermicelli noodles, cook them according to the package instructions and set them aside to cool. Once all the vegetables and fillings are prepared, gather them together in one place so you can easily assemble the spring rolls.

2. Prepare the Rice Paper Wrappers

Rice paper wrappers are delicate and can tear easily, so it’s important to work quickly and gently when handling them. Fill a shallow dish or large bowl with warm water. Submerge one rice paper wrapper at a time into the water, and let it soak for about 5-10 seconds until it becomes soft and pliable. Avoid soaking the wrapper for too long, as it can become too sticky and difficult to work with.

Carefully remove the rice paper from the water and place it flat on a clean surface, such as a cutting board or countertop. You can also lay a damp kitchen towel underneath the wrapper to prevent it from sticking.

3. Assemble the Spring Rolls

Once the rice paper is softened, it’s time to assemble the spring rolls. Place the softened rice paper wrapper in front of you, with one edge facing you. Start by placing a small handful of the prepared vegetables in the center of the wrapper, making sure to leave about 1-2 inches of space on each side for folding.

If you’re using vermicelli noodles, place a small amount on top of the vegetables. Then, layer in the fresh herbs—cilantro, mint, and basil—for added flavor. You can also add a few slices of avocado for creaminess. Be careful not to overfill the wrapper, as it will make rolling difficult.

4. Roll the Spring Rolls

To roll the spring rolls, begin by folding the bottom edge of the rice paper up over the filling, tucking it in gently. Then, fold in both sides of the rice paper towards the center. Finally, carefully roll the wrapper tightly from the bottom to the top, ensuring that the filling stays secure and the rice paper is tightly wrapped around it.

Repeat the process for each spring roll, making sure to prepare each one individually. If the wrapper tears or becomes too sticky, don’t worry—simply start with a fresh one. If you’re making a large batch, you can cover the finished rolls with a damp cloth to keep them from drying out while you work on the rest.

5. Optional: Frying the Spring Rolls

While fresh vegetable spring rolls are typically served cold or at room temperature, you can opt to fry them for a crispy, golden exterior. If you choose to fry your spring rolls, heat a few tablespoons of oil in a large pan or wok over medium heat. Once the oil is hot, carefully place the spring rolls in the pan, ensuring they don’t overlap.

Fry the spring rolls for 2-3 minutes per side, or until golden brown and crispy. Once done, remove them from the pan and place them on a paper towel-lined plate to absorb any excess oil. Fried spring rolls should be served immediately for the best crunch.

6. Make the Dipping Sauce

While the spring rolls are resting or frying, you can prepare the dipping sauce. In a small bowl, combine the peanut butter (or almond butter), soy sauce, honey or maple syrup, rice vinegar, and chili garlic sauce (if using). Whisk everything together until smooth. If the sauce is too thick, add a little warm water to thin it out to your desired consistency. Taste the sauce and adjust the seasoning as needed, adding more sweetener or chili sauce to balance the flavor.

Alternatively, if you prefer hoisin sauce, you can use store-bought hoisin sauce as a dipping option. Some people even like to mix hoisin sauce with a little bit of soy sauce and sesame oil for an extra layer of flavor.

7. Serve the Vegetable Spring Rolls

Once your spring rolls are assembled (and fried if desired) and your dipping sauce is ready, it’s time to serve. Arrange the spring rolls on a serving platter and serve them with the dipping sauce on the side. The fresh rolls are typically served cold or at room temperature, while fried spring rolls are best enjoyed warm. Garnish with additional fresh herbs or a sprinkle of sesame seeds if desired.