Prepare the Ingredients

1. Prep the Vegetables: Begin by washing and slicing the vegetables. Julienne the carrots, cucumber, and bell pepper, and shred the cabbage. Slice the avocado into thin strips and chop the cilantro and mint.
2. Cook the Vermicelli: If using vermicelli rice noodles, cook according to the package instructions, then drain and set aside.
3. Make the Dipping Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, minced garlic, ginger, and chili paste (if using). Adjust the seasoning to taste.

Assemble the Spring Rolls

1. Soak the Rice Paper: Fill a shallow bowl or dish with warm water. Take one rice paper sheet and gently dip it into the water for about 5 seconds, or until it softens. Lay the soaked rice paper flat on a clean surface.
2. Add the Fillings: Place a small handful of each ingredient (cabbage, carrots, cucumber, red bell pepper, avocado, cilantro, and mint) in the center of the rice paper. Add a few strands of vermicelli noodles, if using.
3. Roll Up the Spring Rolls: Start by folding the sides of the rice paper over the filling. Then, gently roll the rice paper from the bottom up, keeping the fillings tightly tucked inside. Be careful not to overfill to prevent tearing the paper.
4. Repeat: Continue the process with the remaining rice paper sheets and fillings until all the rolls are assembled.

Serve the Spring Rolls

1. Serve with Dipping Sauce: Arrange the finished spring rolls on a platter and serve with the dipping sauce on the side.
2. Enjoy: Dip each roll into the sauce and enjoy the fresh, vibrant flavors!