• 2 cups vermicelli rice noodles
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons seasoned rice vinegar
  • 1 large Chioggia (candy stripe) beet
  • 1 golden beet
  • 1/2 zucchini
  • 1 red radish
  • 1 purple radish (optional)
  • 1 purple carrot
  • 1 yellow carrot
  • 1 bunch fresh mint
  • 1 head little gem lettuce, leaves separated
  • 6 to 8 rice paper spring roll wrappers
  • 1 tablespoon black sesame seeds
  • 1 bottle store-bought prepared peanut dipping sauce


  1. Cook or soften the vermicelli rice noodles according to package instructions then rinse thoroughly with cold water.
  2. Strain and set aside in a medium mixing bowl.
  3. Add the sesame oil and rice vinegar. Toss to combine until evenly coated.
  4. Trim the root ends off the vegetables.
  5. Using the OXO mandolin, set the blade to 1/8 inch. Using the hand guard as needed, carefully slice all of the vegetables, keeping them separate on a large plate or baking sheet.
  6. In a large bowl of hot water, submerge 1 rice paper round until softened.
  7. Quickly and carefully place the wrapper onto a clean, flat work surface.
  8. Place one sprig or 3 separate leaves of mint in the middle, upper third of the spring roll wrapper.
  9. Top with shaved vegetables, either in a decorative pattern or as desired.
  10. Top with 1 leaf of lettuce and 1/4 cup of rice noodles.
  11. Fold the bottom of the wrapper up and over the filling. Fold in each side and then roll up.
  12. Sprinkle with black sesame seeds.
  13. Repeat with the remaining vegetables. Serve with the peanut sauce.