In a bowl mix the carrots, cucumber, green onion, avocado and sesame oil. If desired toss everything with peanut sauce to coat. Set aside.

Pour about 2 inches of hot water into a pie plate and completely submerge a rice paper wrapper. Let it sit for about 10-15 seconds until it is softened. Remove from the water, let the excess drip off, and carefully lay it on the counter in front of you.

Mound about 1/4-1/3 cup of the noodle filling near the edge closest to you, in a log shape.

Fold the sides in and, rolling away from yourself, tightly roll up.

Set the finished salad roll on a plate that is covered with a damp paper towel. Continue with the rest of the rice paper wrappers. As the water cools in the pie plate, you will have to top it up to make it warm again.

Serve with peanut sauce, tamarin/soy sauce or asian dressing on the side to dip.

Enjoy!