1.Place vermicelli in a large, heatproof bowl. Cover with boiling water and set aside for 2-3 minutes until tender. Drain and rinse under cold water. Drain again.
2.In a bowl, combine noodles, sweet chilli sauce, peanuts, coriander, mint and lime juice.
3.Soak one rice paper sheet in a shallow dish of warm water for 10-20 seconds or until soft. Gently place on a clean tea towel. Add a little noodle mixture to the centre of the rice paper and top with carrot, capsicum and avocado.
4.Roll up the rice paper, tucking up the sides to enclose filling. Place the roll under a damp tea towel to stop it drying out. Repeat steps 3 and 4 with remaining ingredients. Serve with sweet chilli sauce.
You’ll find rice paper sheets in the Asian section of your local supermarket. Wrap any left over sheets in plastic wrap for later use.Note