Heat the oil in a small skillet over medium heat. Add the mushrooms and cook until browned and soft, about 5 minutes. Remove the pan from the heat, add the tamari and toss. Set aside.

Toss the noodles with a few spoonfuls of the peanut sauce until they're well coated.

One at a time, dip the rice paper wrappers into warm water for 5 seconds. Remove and place on a clean towel.

Place the noodles, mushrooms, avocado, herbs, and microgreens in the center of the rice paper. Wrap & tuck the sides, then the bottom flap, and then carefully roll until the wrapper is tightly closed.

Serve with extra peanut sauce and tamari for dipping.