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Next, prepare the vegetable toppings: thinly sliced red and yellow peppers, cucumber, and carrot using a vegetable peeler or a sharp knife for uniform, delicate slices. Avocado chunks add creaminess and richness. Once the noodles and soybeans have cooled, assemble the salad by soaking rice paper leaves briefly in warm water until softened.
Lay out the rice paper, then layer the noodles, vegetables, and avocado, wrapping the papers snugly into rolls. These can be eaten whole or sliced with a sharp knife, revealing the colorful interior — perfect for a light, delicious summer meal. The rolls can be dipped in the peanut-hoisin sauce for extra flavor.