1.Cook the vermicelli noodles according to the package.

2.Sauté the mushrooms in a non-stick pan on med/high heat for 6-8 minutes

with tamari/soy sauce and garlic powder. Tip: wait until all the liquid in the

pan has evaporated before mixing and-glazing the mushrooms with a touch

more tamari.

3.While the mushrooms are cooking, chop the cucumber and pepper.

4.Wash and pat dry the cilantro. Cut off the end of the stems.

5.Remove the mushrooms from heat and set aside.

6.Make the dipping sauce by whisking together all the ingredients until

smooth. Set Aside.

7.Pour warm water on a plate/platter with a lip.

8.Dip your rice paper wrapper into the water and press down so it is

submerged.

9.Let it soften for a few seconds before removing it from the water and

placing it on a plate or cutting board (this is where you will make the roll).

10.Like you’re making a burrito, place some vermicelli noodles towards the

front half of the circle. Leave space on both sides to tuck in later on.

11.Add your cucumbers and bell pepper.

12.Next, add mushrooms, cilantro, and any extra add-ins. Be careful not to

overstuff!

13.Pull the rice paper wrappers over the ingredients and then tuck in the sides

before rolling the rest.

14.Follow the same method for your second (or third) summer roll.

15.Enjoy with thai dipping sauce!!