Fresh Vegetable Spring Rolls with a Peanut Dipping Sauce

Fresh Vegetable Spring Rolls with a Peanut Dipping Sauce:

1 package of rice sticks (you can find these in the Asian section of your grocery store)
1 package of rice paper (you can find these in the Asian section of your grocery store)
1 (long) cucumbers, seeded and julienned
2 (long) carrots, peeled and julienned
1 mango, peeled and julienned
5 snow peas, remove the strings and julienne
1/2 cup of cilantro
1/2 cup of basil leaves
1/2 mint leaves
1 cup bean spouts

Soak the rice sticks in a bowl of warm water for five minutes (or until they have softened). Cut them up with kitchen scissors so they are easy to add to your spring rolls. Next add one rice paper to the warm water  until it becomes soft. Lay the rice paper on a flat surface. Start adding your vegetable to the center of the piece (only add a small amount of each ingredient, you don't want them to be too big or the rice paper will puncture. they are very fragile). Then roll it up as you would a burrito, slice in half at a slant and set each half on a serving platter. Repeat. Serve with a small bowl of Peanut  Dipping Sauce on the platter as well.

Peanut Dipping Sauce:

Mix together:
2 tbsp creamy peanut butter
1 tb hot water
1 tsp rice wine vinegar
1 tsp soy sauce
1/2 tsp minced ginger
1/2 tsp minced garlic
1 tsp lime juice
(add more hot water if it is too thick)
1/2 tsp dried red pepper flakes
1 tbsp honey