Vegetable Summer Rolls – Fustini's Oils & Vinegars

Ingredients

• 2 cups cooked rice vermicelli
• 4 12” round sheets rice paper or 6-8 eggroll wrappers
• 1 oz spinach leaves
• 8 mint leaves
• ½ red bell pepper, julienned
• 1 small cucumber, seeded and julienned
• ½ avocado, sliced
• ¼ cup soy sauce
• 1 tablespoon Fustinis Ginger and Honey Balsamic
• 1 tablespoon Fustinis Persian Lime Olive Oil
• 1 pinch Fustini's Scorpio Salt
• Sesame seeds