Prep all of your vegetables but cutting into thin strips about 3-4 inch long.

Cook mung bean noodles according to package (about 5 minutes in boiling water).
Soak spring roll wraps in warm water for about 20-30 seconds.
Fill wraps with vegetables and wrap like a burrito.
Mix all peanut sauce ingredients together.
Serve and enjoy.

For the wraps:
Rice paper wraps (spring roll wraps)
Vegetables of choice
1 avocado
1/2 red bell pepper
A few leaves of lettuce
1/6 head of red cabbage
Spring onions, to taste
Cilantro, to taste
1 block of ung bean noodles (glass noodles)

For the peanut sauce:
1/2 cup peanut butter
2 tablespoon coconut aminos
2 tablespoon maple syrup
1/2 lime
1/4 cup water