Summer Rolls

For pickled vegetables: In heatproof bowl, combine carrots, cucumber and scallions.

In large saucepan, combine vinegar, sugar, water, coriander, chili flakes and bay leaf; bring to a boil over high heat.

Pour vinegar mixture over vegetables in bowl; allow to cool 2 hours at room temperature. Refrigerate at least 12 hours.

For rolls: Working one at a time, moisten a spring roll wrapper with water until it is pliable and easy to work with. Place 2 lettuce leaves on wrapper, 1 inch from edge closest to you. Layer on 3 avocado slices, 1 tablespoon Thai basil leaves, 1 tablespoon mint leaves, 1/4 cup pickled vegetable mixture and 1/4 cup cooked vermicelli.

Starting with edge closest to you, tightly roll up the wrapper, enclosing contents. Trim 1/4 inch off each end; cut roll into 6 equal pieces. Repeat with remaining spring roll wrappers and filling ingredients.

Serve rolls with 2 tablespoons sambal.