Serve on a plate with the dipping sauce and enjoy!
I made 9 rolls, but I’m sure you can make 10 out of the ingredients. I snacked on enough pieces of bell peppers, cabbage and lettuce to make a 10th roll!
I’ve seen sites where readers suggested using 2 rice papers to make one spring roll. I was fine with one, but if you find that you keep ripping the rolls, 2 rice papers would definitely do the trick.
While you can make tons of these in advance, I would limit it to three days worth of rice paper rolls to ensure that the veggies are still fresh when you’re eating them.
These stored well in the fridge with damp paper separating them.
Your vermicelli noodles may get sticky one dried after cooking. I drizzled some sesame oil and massaged it in and this prevented them from sticking together.
Overfilling your rolls tends to lead to it tearing.
Your Peanut Ginger Sauce can be stored in the fridge and covered in saran wrap. Stir before using since it may thicken a bit in the fridge.