Cook the vermicelli according to the package directions, rinse under cold water when draining and place, covered in the fridge until you are ready to use them.

Fill a pie dish or shallow bowl with warm water, have a clean working surface next to the water such as a cutting board or flat platter.

Line the prepped fillings up in separate bowls around your work surface.

Take one rice paper, submerge it into the warm water until it’s just pliable, about 12-15 seconds.

Remove the rice paper from the water and place it onto your work surface, allowing excess water to drip back into the water dish.

Take a small bundle of butter lettuce, shredded carrot, cilantro, and sprouts. Place them into the lower ⅓ of the rice paper and roll the rice paper up over the fillings halfway, as tight as you can without tearing.

Fold the sides in and continue to roll the summer roll up until it is a tight cylinder.

Repeat the process with the remaining rice papers and filling.

Serve the summer rolls fresh with peanut sauce to dip!