adapted from Mai Pham and Roberto Martin (Vegan Cooking for Carnivores)
serves 4–6, but easily scaled up or down
Wash and prepare the vegetables and arrange by type on a platter. Spritz all with lime.
Prepare your rolling station(s): a clean cutting board and a large pie plate filled with warm water.
How to: Place one rice paper round in the water, smooth side down, until it is just pliable then remove from water and lay it flat on cutting board. Add fillings to the lower third of the wrapper, keeping in mind you will roll it up and you don't want it over stuffed—aim for a cylinder about 5-inches long, and 1-2 inches in diameter.
Fold the bottom edge up and over the filling, and sides in like a burrito, pressing and tightening as you roll it up.
Serve with extra lime for spritzing and dipping sauces like hoisin-peanut, sweet chili sauce, and/or sriracha.