Follow manufacturer instructions for rice vermicelli.
Rinse under cold water, drain well and set aside in medium bowl.
Have all ingredients, chopped and ready in bowls for assembly of rice paper rolls.
This makes the whole process much easier, once you start.
Fill kettle with water and boil.
Add water to a large shallow dish (big enough for rice papers).
Working with 1 sheet of rice paper at a time, dip the rice paper into the hot water for a few seconds until paper is pliable.
Drain water off paper well.
Lay rice paper onto a dry surface and start adding your toppings.
I start by adding a small amount of quacamole and thai chili sauce to the wrapper.
Top with a small amount of vermicelli noodles and then a piece of kale, sliced carrots, cucumbers and onion.
Add a small amount of mint and basil onto mixture.
Top mixture with either 3 shrimps or a couple of slices of tofu.
Fold in sides of rice paper toward center and roll up wrapper away from you into a tight log.
Repeat with remaining ingredients. Cover with plastic wrap until ready to serve, or like me wrap each roll with a parchment paper and tie with string.
These rolls also make a great to-go lunch.
Wrap with parchment, tie with string and place in a to-go container.
