Begin by bringing a pot of water to a boil. Once bubbling, toss in the dried rice noodles and cook according to the package instructions, typically around 4-6 minutes.

Afterward, drain them and rinse them under cold water. This not only cools them down but also prevents them from sticking. Set them aside, as we’ll need them shortly.

While your noodles are cooking, it’s time to get chopping! Slice the bell peppers, carrots, and beetroot into thin strips. I like to julienne them for that stunning presentation.

Take your cabbage and shred it finely. You want enough to fill your rolls without overwhelming them. And don’t forget to toss in your cilantro leaves!

In a small bowl, combine the peanut butter, honey, rice vinegar, tamari, sesame oil, water, lime juice, and ginger. Mix until smooth. Feel free to adjust the water until you find the perfect consistency for dipping.

Set this delightful sauce aside. You’ll want to serve it alongside your rolls.

Take a shallow dish or a large plate and fill it with warm water. Gently dip a rice paper wrapper into the warm water for about 10-15 seconds until it softens. Don’t leave it too long; it will become too fragile to work with.

Once your wrapper is pliable, lay it flat on a clean surface. On the bottom third of the wrapper, place a small handful of the noodles, a mix of your prepared vegetables, and a bit of cilantro.

Now, here’s where the magic happens: fold the bottom edge of the wrapper over the filling. Tuck it in tightly. Then, fold in the sides and continue rolling until you have a neat package. Repeat this process for the remaining wrappers.

Plate your rolls alongside the peanut dipping sauce. Dip each bite and savor the freshness! I promise you; they will disappear quickly.