Remove ribs from Swiss chard leaves and cut into 3″ – 4″ long sheets. As long as it’s long enough to roll – it’s good.
Cut all veggies into long matchsticks.
Place vermicelli into a bowl with boiling water for a few minutes and drain.
In a blender or small food processor (bowl and whisk work but sauce won’t be as creamy), process until smooth Peanut Sauce ingredients.
To make spring rolls, lay Swiss chard sheet on a flat surface and place on the end close to you a bit of vermicelli, each veggie and top with a few sprigs of cilantro and 2 basil leaves. Roll and place seam side down in a container or on a board. Repeat with remaining ingredients. Any leftover ingredients can be eaten on their own, rolled in extra leaves, added to salad or soup. Serve cold with dipping sauce on a side. I ended up with 12 chubby spring rolls.