Mango Summer Rolls with Peanut Dipping Sauce

Step 1

Bring a medium pot of water to a boil, remove pot from the heat, and add noodles. Let noodles soak until they are tender, about 5 minutes. Drain and rinse with cold water, then set aside in colander until ready to use.

Step 2

Next, make the dipping sauce. In a small bowl, combine hoisin, peanut butter, vinegar and soy sauce and whisk well. Set aside.

Step 3

Fill a shallow, medium bowl with water. Dip rice paper into water for 1 or 2 seconds, ensuring the entire sheet is submerged. Lay rice paper down on a clean surface, and place fillings on bottom third, leaving 1 to 2 inches of space on either side.

Step 4

Suggested filling amount is: 1 piece of butter lettuce, 3 to 4 pieces of cabbage, carrot, cucumber, and mango each, 2 pieces of chili, 2 teaspoons of chopped peanuts, ¼ cup vermicelli noodles, and 1 to 2 leaves of each herb.

Step 5

Once fillings are in place, lift bottom of the rice paper up and over the fillings. Next, fold both sides into the center, then continue rolling to make a tight summer roll. Continue filling and rolling until all ingredients are used.

Step 6

Serve summer rolls immediately with sauce for dipping.