Vegetable Summer Rolls With Chile-Lime Dipping Sauce

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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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