Toss vegetables and herbs together in a large bowl. Put cooked/softened rice noodles in a separate bowl.
One at a time, submerge rice paper wrappers in hot water until pliable, about 15 seconds.
Place about 2 tablespoons of vegetable mix in the center of each wrapper along with some noodles. Form filling into a small log shape. Fold the edges of the wrapper over the filling and slowly roll up into a long shape, squeezing gently to keep the wrapper tight.
Note: These summer rolls are excellent with the dipping sauces suggested as optional garnishes.
Ginger Soy Dipping Sauce:
Whisk ingredients together in a small bowl and chill until ready to serve.
Sweet Chili Dipping Sauce:
In a blender, puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic, and chili paste until combined.
Peanut Dipping Sauce:
Put all ingredients in a small sauce pan. Bring to a boil, turn down the heat and simmer for about 5 minutes. Pour into a small bowl to cool until you are ready to use it.