Ingredients for approx. 10  summer rolls:

Vegetarian Summer Rolls (approx. 5 rolls)

• 5 sheets of rice paper
• 50g (about 2 oz) rice vermicelli noodles
• ½ mango
• 1 carrot
• ¼ cucumber
• about 12 fresh mint leaves

Shrimp Summer Rolls (approx. 5 rolls)

• 5 rice paper wrappers
• 50g (about 2 oz) rice vermicelli noodles
• 120g (4 oz) cooked shrimp
• ½ avocado
• About 8 sprigs fresh cilantro

Peanut Sauce

• 100g-150g  (approx.3½ oz / about ¾ cup) roasted unsalted peanuts
• 2 tbsp agave syrup
• 2 tbsp peanut oil
• ⅓–½ cup (80–120 ml) warm water

1. Prepare the rice noodles: Cook the rice vermicelli according to the package instructions. Rinse under cold water and drain well.
2. Prepare the filling: Cut the mango, carrot, cucumber and avocado into thin strips or slices. If the shrimp are large, slice them in half lengthwise.
3. Make the peanut sauce:
   • Finely grind the peanuts in a food processor or blender.
   • Stir in the agave syrup and peanut oil.
   • Gradually add the warm water until the sauce reaches a smooth, creamy consistency.
   • Season to taste with soy sauce, fresh lime juice, garlic and grated ginger.
4. Assemble the summer rolls:
   • Soak one rice paper wrapper in lukewarm water for 10–15 seconds until softened.
   • Place it on a damp kitchen towel or cutting board.
   • Arrange a small amount of rice noodles and your preferred filling in the lower third of the wrapper.
   • Fold in the sides and roll tightly to seal.
5. Serve: Cut the summer rolls in half and serve them with the peanut sauce. 

Tips for preparation: 

• Do not overfill the summer rolls. Instead, roll them several times with the rice paper to give them better stability.
• Soak the rice paper in water for only a few seconds, as it will become too soft otherwise.
• Cover the finished summer rolls with a damp cloth to prevent the rice paper from drying out.

Source: 

Li, C., You, Y., Chen, D., Gu, Z., Zhang, Y., Holler, T. P., Ban, X., Hong, Y., Cheng, L., & Li, Z. (2021). A systematic review of rice noodles: Raw material, processing method and quality improvement. Trends in Food Science & Technology, 107, 389–400. Source