Vegetable Summer Rolls With Chile Lime Dipping Sauce

Ingredients

• 2 tablespoons Asian fish sauce
• 2 tablespoons fresh lime juice
• 2 tablespoons sugar
• 2 tablespoons water
• 1 small red chile, minced
• 4 ounces rice vermicelli
• Twelve 5-inch round rice paper wrappers, plus extra in case of breakage
• 1/2 red bell pepper, cut into 24 strips
• 1/2 yellow bell pepper, cut into 24 strips
• 1/2 Hass avocado, cut into 12 strips
• Half of a 4-inch length of seedless cucumber, peeled and cut into 12 strips
• 2 cups alfalfa sprouts (1 ounce)
• 6 large basil leaves, thinly sliced

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