In a small bowl combine hoisin sauce (3 tbs), soy sauce (1 tbs), sesame oil (1 tsp) and 1 tsp water. Stir until smooth. Taste and adjust: add up to 1 tsp more water for thinner consistency. Sprinkle crushed roasted peanuts (1 tsp) on top if using and set aside.

Prepare the rice paper: set out a large shallow dish or pie plate and fill with warm water (not boiling). Keep a lightly damp tea towel or clean kitchen towel nearby for resting finished rolls.

Vegetable Filling

Cook rice vermicelli

Place 45 g rice vermicelli in a heatproof bowl and cover with boiling water. Soak for 3–5 minutes until pliable but still slightly firm. Drain thoroughly and rinse with cold water to stop cooking. Toss gently with a pinch (about 1/8 tsp) of salt and 1/8 tsp black pepper and set aside on a plate.

Prepare vegetables

Julienne or thinly slice carrot (1/2 cup), cucumber (1/2 cup), red bell pepper (1/4 cup), shred cabbage (1/2 cup), slice avocado into six thin slices, cut green onion into thin strips, pick mint (6 leaves) and cilantro (6 leaves) and place each component in a shallow bowl or on a platter for easy assembly. Sprinkle sesame seeds (1/2 tsp) over the avocado slices to help prevent browning and add texture.

Assembling the Spring Rolls

Work one wrapper at a time: dip a single rice paper wrapper into the warm water for about 5–8 seconds until the edges just begin to soften. Remove and lay flat on the damp towel or a clean work surface (center should still be slightly firm — it will continue to soften).

Position fillings: about 3–4 inches from the bottom edge of the wrapper lay a small handful (about 1/6 of total) of the drained vermicelli (approx 7–8 g), then add a small portion of shredded cabbage (about 1–2 tbs), a few carrot strips (about 1 tbs), cucumber (1 tbs), red pepper (1 tbs), 2–3 mint leaves, 2–3 cilantro leaves (if using), 2 thin avocado slices and a couple of green onion strips. Do not overfill — leave room to fold.

Fold and roll: fold the bottom edge up over the filling, tuck the sides in snugly, then continue to roll firmly toward the top edge to form a neat cylinder. The wrapper will seal itself. Place the completed roll seam-side down on the damp towel. Repeat for the remaining two wrappers and filling portions.

Finish and serve: transfer rolls to a serving plate, sprinkle sesame seeds (small pinch from remaining) on top if desired, and serve immediately with the prepared hoisin dipping sauce and lime wedge on the side. If not serving right away, cover loosely with a damp towel and refrigerate for up to 2 hours (best eaten fresh).

Optional/Finishing

Adjust seasoning: squeeze lime wedge over rolls before eating for brightness. Additional soy or chili flakes can be added to the dipping sauce to taste.