This dish falls at the midpoint between boiled and raw green bean.
Summer rolls are super fun to make if you like working with your hands. I made these recently several times over for some Christmas get togethers and once by myself, and I can say while this dish takes minimal exertion, it is painstakingly slow.
If you are about to eat with a group of hungry and/or hangry folks, make rolls ahead of time. I have considered this a great solo dish to eat alone or in the presence of gracious guests.
General prep note: Make up to two hours ahead of time. If not served immediately, rice paper gets sticky and dries out.
1 Cucumber julienned
2 medium carrots (equivalent to 5-7 baby rainbow carrots) julienned
1 bush basil
2-4 ounces rice vermicelli
6-8 rice papers
1 medium sized bowl filled halfway with warm water
1 medium pot filled with boiling water
Cook vermicelli rice noodles 5 minutes in rolling boil water.
Dump noodles into strainer and let sit.
Chop cucumber, carrots, and basil. Set aside.
Place a sheet of rice paper into warm bowl of water for ten seconds.
Then place on plate.
Place small clump of cucumber, carrot, basil, and noodle onto the center of the rice paper. Slice a pat or two of avocado on top.
Fold top and bottom of rice paper over filling. Wrap sides over like a burrito roll.