In a medium size pot filled with water, bring to a boil. Add rice vermicelli noodles in and blanch for 2 minutes. Strain in a colander and cool the noodles with cold running water. Allow excess water to drain and set aside.
Meanwhile, slice vegetables into thin long matchsticks. Set aside.
Soak 1 rice paper in a plate of shallow water for 20-30 seconds until soft. Remove from the water and lay it on a clean towel.
Add in this order for easier wrapping: 1 leaf of romaine lettuce, vermicelli noodles, carrots, cucumbers, red and yellow bell peppers.
Fold the sides in. Then peel the rice wrapper away from the clean towel and roll keeping everything contained until you've reached the end.
Slice in half. Repeat process for remaining ingredients. Serve with peanut sauce.
In a small pot, add the sauce ingredients. Turn on heat to medium and whisk until combined. When the sauce begins to bubble, remove off heat and set aside for dipping later.
Adapted from Yummy Mummy Kitchen
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Suggested Equipment & Products
Medium Size Pot 2.4 Qt
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