4 ounces vermicelli or thin rice noodles
1/2 cup each julienned cucumber, bell pepper and mango
1/4 cup fresh cilantro leaves
1/4 cup fresh basil
8 to 10 rice spring-roll papers
Ginger Peanut Sauce
1/3 cup peanut butter
1 tablespoon low-sodium soy sauce
2 tablespoons maple syrup
2 tablespoons fresh lime juice
1 teaspoon fresh grated ginger
1/4 teaspoon crushed red pepper flakes
1 tablespoon hot water, or more to thin
1. Bring a large pot of water to a boil. Add the vermicelli or rice noodles and cook for 2 to 3 minutes or according to package directions. Drain, rinse with cold water and set aside.
2. While the water is boiling, prepare the vegetables. Peel and deseed the cucumber, then julienne. Peel the mango and slice into strips. Remove pepper core and slice into long, thin strips.
3. Place all ingredients for peanut sauce except hot water into a medium bowl and whisk together. Slowly add in hot water, 1 tablespoon at a time, until desired consistency is achieved. It should be thick but pourable.
4. To assemble spring rolls, pour very hot water into a shallow dish or skillet and immerse rice paper to soften for about 10 to 15 seconds.
5. Transfer rice paper to a cutting board and gently spread out edges, taking care not to tear. On the bottom third of the wrapper, place a small handful of cooked noodles and a layer of cucumber, mango, bell pepper and a few fresh herbs.
6. Gently fold over once, tuck in edges and roll until seam is sealed, like you are wrapping a burrito. It’s OK if the first one fails; it may take a few attempts to get used to rolling them up.
7. Place seam-side down on a serving platter and cover with a damp towel to keep fresh. Repeat with remaining wrappers. Serve with ginger-peanut sauce