California Avocado Summer Rolls

Pickled Vegetables:

1. Place carrots, green onions, and cucumber in a heat proof bowl.
2. Combine vinegar, sugar, water, coriander, chili flakes, and bay leaf in a saucepan. Bring to a boil.
3. Pour vinegar mixture over vegetables and allow to cool for 2 hours at room temperature. Refrigerate for at least 12 hours.

House Sambal:

1. Combine all ingredients in a commercial blender. Process on low speed for coarse texture.

Assembly:

1. Working one at a time, moisten a spring roll wrapper with water until it is pliable and easy to work with.
2. Place 2 Bibb lettuce leaves on the wrapper, 1 inch from the edge closest to you. Layer on 3 avocado slices, 1 tablespoon of Thai basil, 1 tablespoon of mint, ¼ cup pickled vegetable mixture, and ¼ cup cooked rice vermicelli.
3. Starting with the edge closest to you, tightly roll the spring roll. Trim ¼” off each end, then cut into 6 equal pieces. Repeat with remaining spring roll wrappers.
4. Plate each roll (6 pieces) standing up and serve with 2 tablespoons of the house sambal.