Vegetable Summer Rolls with Chile-Lime Dipping Sauce


2 tablespoons Asian fish sauce
2 tablespoons fresh lime juice
2 tablespoons sugar
2 tablespoons water
1 small red chile, minced
4 ounces rice vermicelli
Twelve 5-inch round rice paper wrappers, plus extra in case of breakage
1/2 red bell pepper, cut into 24 strips
1/2 yellow bell pepper, cut into 24 strips
1/2 Hass avocado, cut into 12 strips
Half of a 4-inch length of seedless cucumber, peeled and cut into 12 strips
2 cups alfalfa sprouts (1 ounce)
6 large basil leaves, thinly sliced

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