There's nothing mind-altering about these salad rolls, but the rainbow of color gives these rolls a fabulous, psychedelic color palette that's as fun as it is delicious. The trick is to get vegetables are saturated in color as possible--so think bright purples, verdant greens, hot pinks, intense yellows. The vibrant ingredients will add a big impact to the finished salad rolls.
Make the salad rolls: Cook the rice vermicelli according to the package directions. Drain and rinse under cold water; drain well and set aside.
Meanwhile, fill a large bowl with hot water. Working with 1 sheet of rice paper at a time (keep the others covered with a barely damp cloth to prevent curling), dip the paper in the hot water until slightly softened and pliable (about 20 seconds). Remove and spread out on a clean work surface.
Arrange some of the vegetables and vermicelli in the center. Roll up like a burrito. Place the roll on a plate covered with a damp towel as you prepare the remaining rolls.
Make the dipping sauce: Whisk all of the ingredients together in a small bowl.
Dip the rolls generously in the dipping sauce and enjoy!
Edible rice papers are sold in Asian markets or in the Asian food aisle in supermarkets.