Cook the noodles

• Boil the rice vermicelli until tender, then drain and rinse under cold water.
• Set aside to cool completely.

Prepare the vegetables

• Julienne the carrot and cucumber.
• Finely shred the red cabbage and slice the avocado.
• Pick the mint and coriander leaves.

Make the dipping sauce

• Mix the peanut butter with the soy sauce and lime juice.
• Add a splash of warm water and stir until smooth.

Soften the rice paper

• Dip each rice paper wrapper briefly in warm water.
• Lay it flat on a clean surface until pliable.

Fill and roll

• Place noodles, avocado, carrot, cucumber, cabbage and herbs on the lower third of the wrapper.
• Fold in the sides and roll up tightly.
• Repeat with the remaining wrappers and filling.

Serve

• Serve the summer rolls with the peanut dipping sauce.