# Ingredients:
→ Protein
01 - 16 medium shrimp, peeled and deveined
→ Produce
02 - 1 ripe mango, peeled and thinly sliced
03 - 1 medium carrot, julienned
04 - 1 small cucumber, julienned
05 - 1 cup red bell pepper, thinly sliced
06 - 1 cup fresh cilantro leaves
07 - 1 cup fresh mint leaves
08 - 1 cup fresh basil leaves
09 - 4 lettuce leaves, torn in half
→ Staples
10 - 8 rice paper wrappers
11 - 2 ounces dry vermicelli rice noodles
→ Dipping Sauce
12 - 3 tablespoons hoisin sauce
13 - 2 tablespoons creamy peanut butter
14 - 2 tablespoons water
15 - 1 tablespoon fresh lime juice
16 - 1 teaspoon soy sauce
17 - 1 teaspoon sriracha (optional)
18 - 1 tablespoon chopped roasted peanuts, for garnish
# Instructions:
01 - Cook vermicelli rice noodles in boiling water according to package directions. Drain and rinse under cold water. Set aside until assembly.
02 - Bring a medium saucepan of salted water to a boil. Add shrimp and simmer for 2 to 3 minutes until fully pink and opaque. Drain, let cool, then slice each shrimp in half lengthwise.
03 - Prepare vegetables, mango, and herbs. Arrange lettuce, carrot, cucumber, bell pepper, mango, cilantro, mint, and basil on a large cutting board for easy assembly.
04 - Fill a shallow dish or pie plate with warm water. Submerge one rice paper wrapper for about 5 seconds until pliable. Lay flat on a damp kitchen towel.
05 - Layer a half lettuce leaf, a small portion of noodles, and a few slices of each vegetable and mango along with herbs near the bottom third of the wrapper. Place 4 shrimp halves, pink side down, on top. Fold bottom of wrapper over filling, fold in sides, then roll tightly to seal. Repeat with remaining ingredients.
06 - Whisk together hoisin sauce, peanut butter, water, lime juice, soy sauce, and sriracha (if using) in a small mixing bowl until smooth. Top sauce with chopped roasted peanuts for garnish.
07 - Slice each spring roll in half on the diagonal, arrange on a platter, and serve chilled with dipping sauce alongside.
