Prep the vegetables

• Julienne the carrot, cut the cucumber into thin sticks and thinly slice the red bell pepper.
• Slice the avocado and mango into long strips.
• Pick the mint and cilantro leaves.

Cook the noodles

• Boil the rice vermicelli until tender, then drain and rinse under cold water.
• Let them cool completely so they don't tear the rice paper.

Make the dipping sauce

• Whisk the peanut butter, soy sauce, lime juice, honey and sriracha with a splash of warm water until smooth and pourable.

Soften the rice paper

• Dip one rice paper sheet in a wide dish of warm water for a few seconds until just pliable.
• Lay it flat on a damp board or plate.

Fill and roll

• Lay lettuce leaves over the lower third of the wrapper, then add noodles, carrot, cucumber, bell pepper, avocado, mango, mint and cilantro.
• Fold the sides in and roll tightly away from you, tucking as you go, to make one giant roll.
• Repeat with the remaining wrappers and filling.

Serve

• Cut the giant rolls in half on the diagonal and serve right away with the peanut dipping sauce.