GATHER AND PREPARE INGREDIENTS: Gather sliced vegetables and pat dry if wet. Gather cooked vermicelli and/or quinoa - set aside to cool. Gather hoisin, sesame seeds, rice wrappers, clean cutting board and plate/platter. Fill a medium bowl with 3-4 cups of hot (not boiling) water. Add about 1/2 cup beet juice or julienne cooked beets to turn water dark pink/red.
SOFTEN RICE WRAPPERS: Dip two rice wrappers at a time into the hot water with beet juice. Keep dipping and turning wrappers (holding them together) ensuring all parts are soaked. When rice wrappers soften in about 10 seconds (almost as soft as a cooked noodle), place carefully on cutting board.
FILL WRAPPERS: Lay some vermicelli or quinoa along length of wrapper, 2 inches from bottom edge. Place some cucumber, carrot, avocado on top. Squeeze a thin strip of hoisin sauce along the veggies. Add a couple of julienne beet strips (if desired) and basil leaves. Sprinkle with sesame seeds. The total filling should be about 1-1 1/2 inches thick.
TUCK AND ROLL: Fold the bottom of wrapper over filling and tuck snugly under filling. Be careful not to tear wrapper. Continue to tightly roll, tuck, roll, tuck until summer roll is complete. Wrapper is sticky so roll will stay together.
REPEAT PREVIOUS 3 STEPS: for remaining rolls.
SERVE: Rolls can be served whole, but I like to cut them into pieces to show the pretty insides. Cut 1/2 inch off each end, then cut roll into 3-4 pieces, depending on the size of the wrapper. Turn cut sides up or stack on a plate. To keep moist and fresh for up to 2-3 hours, cover with a well dampened tea towel (no need to refrigerate). Serve with sweet chili sauce with splash of lime juice (or hoisin or peanut sauce if preferred).