Begin by washing all fresh vegetables and herbs thoroughly. Chop the bell peppers, carrots, and cucumber into thin strips. If using, cook the rice noodles according to package instructions until soft, then drain and rinse them under cold water. Set your chopped ingredients and cooked noodles aside in separate bowls.

Fill a shallow dish or plate with warm water. Take one rice paper wrapper and dip it into the water for about 10-15 seconds, then lay it on a clean surface.

Place slices of avocado and shiitake mushrooms in the center of the wrapper. Add prepared vegetables and cooked noodles, leaving space at the edges for folding.

Fold both short sides inward, then roll the wrapper upwards tightly, keeping the filling snug.

Slice each rolled spring roll in half diagonally for beautiful presentation. Serve with your favorite dipping sauce.