Summer Salad Rolls with Peanut Sauce

Steps

1. Place the brown rice vermicelli noodles in boiling water for a few minutes to soften.
2. Boil half a cup of frozen edamame beans until softened.
3. In a bowl, combine a quarter cup of peanut butter, a quarter cup of hoisin sauce, and the juice from half a lime.
4. Mix the ingredients together. Add a small splash of water if you want a thinner consistency, mixing until desired consistency is reached.
5. Thinly slice two red bell peppers and one yellow bell pepper.
6. Using a potato peeler, cut thin strips out of half a cucumber (omitting the seeds).
7. Peel a carrot into little thin ribbons.
8. De-seed and slice up some ripe avocado.
9. Drain the water from the edamame beans and rice noodles.
10. Add lukewarm water to a shallow bowl. Dip your rice paper into the bowl and let it sit for about ten seconds until slightly softened (do not over soak).
11. Remove the rice paper, letting excess water drip off, and transfer it to a large plate.
12. Top the rice paper with the cooked noodles, bell pepper strips, peeled cucumber strips, carrot ribbons, shredded purple cabbage, edamame beans, and sliced avocado.
13. Roll the ingredients like a burrito, flipping over each side while applying gentle pressure.
14. Cut the rolls using a sharp knife.