Prepare the Ingredients: Slice the cucumber, carrot, and bell pepper into thin strips. Shred the lettuce or use mixed greens, and chop the herbs (cilantro, mint, and basil) into small pieces.

1. Cook the Noodles: If using vermicelli noodles, cook according to the package instructions, then drain and rinse with cold water to prevent sticking.
2. Prepare the Dipping Sauce: In a small bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, sesame oil, and grated ginger. Add a little water to thin the sauce to your desired consistency. Set aside.
3. Assemble the Summer Rolls: Soften the Rice Paper: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for 5-10 seconds, or until it softens, then lay it flat on a clean surface, such as a cutting board or clean kitchen towel.
4. Layer the Ingredients: On the bottom third of the rice paper, place a small handful of lettuce, followed by a few strips of cucumber, carrot, and bell pepper. Add a few slices of avocado, a handful of herbs, and a small portion of vermicelli noodles if using. Be careful not to overstuff the rolls to ensure they can be wrapped tightly.
5. Roll the Summer Roll: Fold the sides of the rice paper inward, then carefully roll the paper from the bottom up, tucking in the filling as you go. Make sure it’s tight but not so tight that the paper tears.
6. Repeat: Repeat the process for the remaining rice paper wrappers and filling ingredients.
7. Serve: Serve Immediately: Arrange the rolls on a platter and serve them with the dipping sauce on the side.
8. Optional Garnish: You can garnish the rolls with extra herbs, sesame seeds, or chili flakes for a little extra flavor and crunch.