📖 Instructions

1. Prepare the Shrimp: If using frozen shrimp, thaw completely. Peel and devein the shrimp. In a medium saucepan, bring water to a boil. Add the shrimp and cook for 2-3 minutes, or until pink and opaque. Drain and let cool slightly. If the shrimp are large, slice them in half lengthwise. Alternatively, you could grill the shrimp with a little bit of salt and pepper for about 2-3 minutes on each side, but boiling will make them more moist and tender.
2. Prep the Vegetables and Mango: Wash and dry all vegetables. Julienne the carrots, cucumber, and bell pepper into thin strips. Slice the mango into similar-sized strips. Chop the fresh mint and cilantro. The key here is uniformity – you want everything to be roughly the same size so that the spring rolls are easy to roll and have a consistent texture. If you have a mandoline, you can use it to get super-thin, even strips.
3. Make the Peanut Sauce: In a medium bowl, whisk together the peanut butter, hoisin sauce, soy sauce, rice vinegar, honey, sesame oil, ginger (minced), and garlic (minced). Add water, one tablespoon at a time, until the sauce reaches your desired consistency. Taste and adjust seasonings as needed. Some people like it sweeter, some like it saltier – make it your own! A little squirt of sriracha can add a nice kick, too.
4. Assemble the Spring Rolls: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 5-10 seconds, until it becomes pliable but not too sticky. Be careful not to oversoak it, or it will tear easily. Lay the softened rice paper on a clean, flat surface. Arrange a few shrimp slices, mango strips, julienned vegetables, mint, and cilantro in the center of the wrapper. Fold the sides of the wrapper over the filling, then tightly roll it up from the bottom. Repeat with the remaining ingredients. Pro-tip: don't overfill the wrappers, or they will be difficult to roll and prone to tearing. It's better to make more rolls with less filling than fewer rolls that fall apart. Also, work quickly, as the rice paper can dry out and become brittle.
5. Serve: Arrange the spring rolls on a platter and serve immediately with the peanut sauce. If not serving immediately, cover the spring rolls with a damp paper towel and plastic wrap to prevent them from drying out. These are best enjoyed fresh, but they can be stored in the refrigerator for a few hours. Just be aware that the rice paper may become slightly sticky over time.