📖 Instructions

1. First, prep your veggies! Finely slice the bell peppers into thin strips. Mince the garlic and ginger. Wash and chop your herbs (cilantro, mint, and basil work beautifully!) I like to set these all aside in little bowls – kind of like a spring roll ingredient buffet!
2. Next, you'll make the yummy filling. In your large bowl, toss together the bell pepper strips, garlic, ginger, herbs, vermicelli noodles (cook those ahead of time according to package directions), and a generous drizzle of soy sauce. Give it a really good mix, but be gentle so the peppers don’t get too mushed up.
3. Now, for the magic – assembling the spring rolls! Fill a shallow dish with warm (not hot!) water. Quickly dip each rice paper wrapper into the water until it softens (about 5 seconds, you don't want them to get soggy).
4. Lay a softened wrapper flat on a clean surface (a damp kitchen towel works wonders here). Place a spoonful of the veggie filling about an inch from the bottom edge of the wrapper. Don't overload it though, or you’ll have trouble rolling it up!
5. Fold the bottom edge of the wrapper over the filling, then bring the sides in and tightly roll it up like a burrito. Tuck in the edges well; trust me, this makes a pretty roll! Repeat this process until all the filling is used. They’ll look super colorful and gorgeous!
6. Once you've rolled all the spring rolls, serve them immediately with your favorite dipping sauce. It's a delicious, healthy, and fun meal or appetizer – perfect for any occasion! (Or just a Tuesday night…)