PEANUT DIPPING SAUCE
Boil Vermicelli Noodles for 3 minutes. Drain and pat dry with paper towel. Place one rice paper in warm water for 5 seconds. Remove to counter top or plastic cutting board (wood doesn’t work as well – it sticks). Rip a romaine lettuce leaf in half and place at the bottom end of the round rice paper. Top with about ¼ cup cooked vermicelli noodles, followed by strips of red pepper, carrot, avocado, red cabbage and cilantro. Roll up from bottom and roll in the sides. Repeat to make 6 salad rolls. Slice in half if desired. For sauce, bring mixture to a boil and simmer about 15 minutes to let flavours mesh. Serve with Peanut Dipping Sauce.