Ingredients
2ozrice stick noodles,vermicelli
2mangoes,peeled, cored and thinly sliced
2avocados,peeled, pitted and thinly sliced
2carrots,thinly sliced
1English cucumber,thinly sliced
¼headred cabbage,small, thinly sliced
1bunchfresh cilantro leaves
1bunchfresh mint leaves
12spring roll wrappers
⅓cupnatural peanut butter
2tbsphoisin sauce
1tbspsoy sauce,low-sodium, or tamari
1tbsprice vinegar
½tspchili garlic sauce,or more, to taste
¼tspsesame oil
⅓cupwarm water
Preparation
Whisk all ingredients together in a small bowl until combined. If you would like a thinner sauce, whisk in more water.
Cook thin rice vermicelli noodles according to package directions. Once they are al dente, transfer the noodles to a strainer and rinse with cold water until the noodles are completely chilled.
Toss the thoroughly with a drizzle of oil to prevent the noodles from sticking together. Set aside.
Fill a large shallow pan with warm water. Lay a spring roll wrapper in the hot water and let it rest there for about 20 to 30 seconds until soft, but not mushy.
Transfer the spring roll wrapper to plate or a clean towel spread out on a flat surface, which will help the wrapper not to stick.
Arrange your fillings in the center of the wrapper in a vertical line. Fold in the top and bottom sides of the wrapper. Then fold over the left side of the wrapper, tightly tucking in the fillings, and roll the wrapper to the right until it is sealed.
Serve immediately with the peanut dipping sauce and/or Nuoc Cham, or refrigerate in a sealed container for up to 3 days.
