Rice paper rolls are really versatile and you can change the filling to use your favourite veggies or whatever happens to be in the fridge.

20 rice paper wrappers
100g dried rice vermicelli
1 avocado, thinly sliced
1 small Lebanese cucumber, seeded & julienned
1 carrot, julieanned or grated
4 spring onions, thinly sliced
15g (1/2 cup) fresh coriander, finley chopped
15g (1/2 cup) fresh mint, finley chopped
Juice of 1 lime
Chili, finely chopped (optional)
Sesame Oil
Place vermicelli in a bowl, cover with boiling water and leave for 5 minutes or until softened. Place drained noodles in a bowl and add 3 drops of sesame oil, lime juice, chili (if using), mint and coriander. Stir to combine.
Working with no more than 2 rice paper wrappers at a time, dip each wrapper into a bowl of warm water for 10 seconds till softened, then lay flat on a surface. Place a little of each filling onto the wrapper, fold in the sides and wrap up tightly. Repeat with the remaining wrappers. Serve immediately with your favourite dipping sauce or simply a squeeze of fresh lemon juice.