Rainbow Vegan Spring Rolls

Use a food processor to grate the carrots and beets into toothpick-sized sticks. Thinly slice bell pepper, red cabbage, and cucumber. Pick cilantro leaves and discard the stems.

Cook vermicelli noodles.

While noodles cook, add peanut butter, soy sauce, sesame oil, Sriracha, agave nectar, lime juice, garlic, and ginger to a bowl and whisk. Add water as necessary to thin the sauce to your desired consistency for dipping.

Soak rice paper sheets according to packages instructions. Add veggie fillings to the rice paper sheets and roll. Enjoy!