Meanwhile prep vegetables, mint and cilantro. Lay in a row for easy access while rolling the summer roll.

Prepare spicy peanut sauce by combining all ingredients together except water in a small mixing bowl.  Whisk to combine.  Add enough water until a dippable sauce is achieved.  Adjust flavours as needed, adding more maple syrup or siracha if needed.  

To assemble summer rolls, pour very hot water into a shallow dish or skillet and immerse rice paper to soften for about 10-15 seconds.

Transfer to a damp towel or cutting board and gently spread out the edges to into a circle. Be careful not to let the paper touch because it is very sticky.

Add 2 or 3 mint leaves in a line on the bottom third of the wrapper. Top with a small handful of vermicelli noodles, a layer: carrots, bell pepper, cucumber, cabbage, avocado and cilantro.

Gently fold over once, tuck in edges and continue rolling until the seam is sealed.

Place seam-side down on a serving platter and cover with a damp towel to keep fresh. Repeat until filling is used up.

Leftovers store well individually wrapped in plastic wrap, though best when fresh.