For the Rolls:
6-8 rice spring roll papers
1-2 nests of rice vermicelli noodles
1 red pepper, seeded, thinly sliced
3 carrots, cut into matchsticks
6 green onions, sliced on diagonal
3 radishes, sliced thin
1/2 ripe mango, cubed
4-8 soft lettuce leaves - e.g.; green leaf lettuce, or butter lettuce (I used 1/2 a lettuce leaf per roll)
24-30 mint leaves
24-30 cilantro leaves
For the Rolls
Bring 6 cups water to a boil in a saucepan or kettle.
Place vermicelli noodles in a bowl and cover with the hot water for 10 minutes, then drain (or follow packet instructions).
Be sure to have all your vegetables prepared and ready to go.
Add warm water to a large shallow dish (I used a cake pan), allow it to cool slightly. Submerge a rice paper to soften for about 2-5 seconds. If you let it go too long or if your water is too hot, they will get too fragile to work with.
Once soft, transfer to a clean, slightly damp surface (I used a damp kitchen towel), and gently smooth out into a circle.
Place some vermicelli noodles in a lettuce leaf, then wrap the lettuce leaf around them, place near bottom of rice paper.
Add carrots, peppers, mango, green onion, 4-5 leaves each of cilantro and mint, place on rice paper just above the lettuce roll.
Fold bottom over the lettuce roll, then gently fold in the sides. Continue to roll, keeping it as tight as possible, until completely sealed.
Place on a serving plate and top with a room temperature damp towel to keep fresh.
Repeat process until all toppings are used - about 6 or 8.
Serve with dipping sauce, topped with a dollop of chili garlic sauce, if desired.