Cook noodles in boiling water until just tender, approximately 4-5 minutes. Drain and set aside.
Arrange carrots, cucumbers, cabbage, mango, mint, cilantro, and green onions on a cutting board for ease of preparation.
In a large shallow bowl, add 1“ of hot water. Wet a clean woven kitchen towel in water, wring out and place on a second cutting board or your prep area (this is where you will prep the spring roll).
Take one rice paper wrapper and soak it in water for 30 seconds or until pliable. Remove to towel.
To assemble, start by adding 1⁄8 of the noodles across the center of the wrapper, leaving roughly 1 1⁄2” at the top and the bottom. Follow with carrots, cabbage and mango. Add a few mint leaves, cilantro leaves and scallions. Fold the top and bottom of the rice paper wrapper into the center and then roll the sides up to seal. Continue with remaining wrappers and filling.
Serve with rolls with peanut dipping sauce. If you are not serving the spring rolls immediately, wrap in damp paper towels so that they do not dry out.
Note: Short on time? Skip the rice paper and turn this into a cold pasta salad by tossing everything with the peanut sauce!
1 - 4 days prior [optional],
Peanut butter, natural 1/2 cup
Combine peanut sauce ingredients in a blender. Store in a jar in the fridge.
provide key vitamins and minerals required for vital health and maintenance of the body
Calories from fat73
Calories from saturated fat10.2
Total Fat8.1 g
Saturated Fat1.1 g
Polyunsaturated Fat2.5 g
Monounsaturated Fat3.9 g
Total Carbohydrate32 g
Dietary Fiber3.3 g
Alethea Copelas, The Inspired Kitchen