Diy Springrolls

• Spring roll rice wrappers
• 1-2 oz Vermicelli rice noodles per person
• Green leafy lettuce
• Carrots peeled and shredded
• English cucumber shredded
• Mint stems, small bunch
• Basil stems, small bunch
• Cilantro stems, small bunch
• Avocado, thin sliced
• Mango, thin sliced
• Green onion sliced
• Chopped peanuts

Sauce (sized for 2)

• 1/4 cup creamy peanut butter
• 1.5 Tbs soy sauce
• 1.5 Tbs seasoned rice vinegar
• 1.5 Tbs maple syrup
• 1/2 Tbs toasted sesame oil
• 1/2 tsp Sriracha sauce (or more to taste)
• 1+ Tbs water to thin if needed

Boil noodles according to directions (usually 4 mins), drain and rinse with cold water.

Prepare all the veggies, herbs, avocado and mango on a large plate for sharing.

Mix up the sauce and thin if needed, but keep slightly thick so it sticks better.

Provide a tray with water for dipping the wrappers. To enjoy your meal, completely submerge a wrapper, let excess water drip off, then place on plate. Put fillings of choice in middle and wrap up like a burrito. Practice makes perfect, but start with less filling to make rolling easier.