Prep the produce: Wash and dry all vegetables and herbs. Julienne the carrots and cucumber. Slice the bell pepper, shred the cabbage, and cut the avocado. Keep everything in neat piles for easy assembly.

Cook the noodles: Boil the vermicelli according to package directions, usually 3–4 minutes. Rinse under cold water, drain well, and set aside.

Prepare the protein (optional): If using tofu, press for 15 minutes to remove moisture. Slice into batons and pan-sear with a little oil and a pinch of salt until golden on each side. Cool slightly.

Make the dipping sauce: Whisk peanut butter, soy sauce, lime juice, rice vinegar, and sweetener. Add chili-garlic sauce if you like heat. Whisk in warm water, a little at a time, until smooth and pourable.

Set up your rolling station: Fill a large shallow dish or pie plate with warm water. Lay out a clean, slightly damp kitchen towel or cutting board. Arrange fillings within reach.

Soften the rice paper: Dip one rice paper wrapper into the warm water for 10–15 seconds. It should soften but still feel a touch firm. Place it flat on the towel. It will continue to soften as you fill.

Layer the fillings: Add a small handful of noodles across the lower third. Top with a few batons of tofu (if using), a line of carrots, cucumber, bell pepper, and cabbage. Add a couple slices of avocado. Scatter herbs and a leaf or two of lettuce.

Roll it up: Fold the bottom of the wrapper over the filling. Fold in the sides, then roll tightly away from you to seal, like a burrito. If the wrapper tears, it’s okay—wrap a second sheet around the roll.

Repeat and garnish: Continue with remaining wrappers and fillings. Sprinkle with sesame seeds if you like. Serve with the peanut sauce and lime wedges.

Taste and adjust: Try one roll. If you want more brightness, add extra herbs or a squeeze of lime in the next roll. If you want more richness, add more avocado or tofu.