Whisk all dipping sauce ingredients together in a bowl and set aside.
Bring a pot of water to a boil. Cook vermicelli and edamame in boiling water for 3-5 minutes. Drain and rinse with cold water.
Fill a flat bottomed dish or bowl with warm water. Soak rice paper, 1 sheet at a time, in the water for about 5 seconds. Remove from the dish, shaking off any excess water and lay flat on a large plate.
In an off-center line, add rice noodles, edamame, herbs and veggies.
Roll from the smaller side with the filling toward the empty side of the rice paper, tucking the ends.
Cut each roll in half and serve with the ginger dipping sauce. If making ahead, store salad rolls in a container on the countertop for up to an hour with a damp paper towel placed at the top of the container, tucked in around the salad rolls. Enjoy!
