Vietnamese Spring Rolls and Spicy Peanut Butter Dipping Sauce
8-10 rice papers
2 tbsp sesame seeds
1 1/2 cup vermicelli noodles, cooked
1 medium carrot, julienned
1 medium cucumber, julienned
1 red or orange bell pepper, julienned
1 mango, thinly sliced
1 cup spinach
1/2 cup coriander
1 avocado, sliced
1 tbsp Manba Crunchy Spicy Peanut Butter
1 tbsp soy sauce
1 tbsp rice vinegar
1/2 tsp minced garlic
1/2 tsp sesame oil
1/2 tsp maple syrup
1 tbsp water
Fill a large bowl with warm water. Dip one rice paper into the water for a few seconds to soften. Lay it on a flat surface (wood or plastic cutting board). Sprinkle with sesame seeds.
Leaving about 3 cm of wrapper uncovered on each side, place a small amount of noodles, a few sticks of carrot, cucumber, bell pepper and mango. Top with a few leaves of spinach and coriander and 2 slices of avocado. Be careful not to overstuff the roll.
Fold the uncovered sides of wrapper then tightly roll to enclose the filling. Repeat to form the remaining rolls.
Prepare the sauce. Add all sauce ingredients into a small bowl. Whisk using a fork. Taste and adjust seasonings. Serve with Vietnamese rolls.