Years ago my friend Amanda made these and my mind was blown. I must’ve eaten like ten that night. Since then I’ve made them countless times and they never disappoint. This curry peanut sauce is a spinoff of the original screenshot recipe she sent me. The key to these spring rolls: don’t skip any of the ingredients. You need the crunch of the carrot, the freshness of the cucumber, the pepperiness of the red pepper, the sweetness of the mango, the creaminess of the avocado, the texture of the vermcelli rice noodles, allllll the flavor in the peanut sauce and the herbiness of the cilantro. These spring rolls are a total delight.
The only thing you can actually skip is the rice paper wrappers—which will turn it into a noodle salad! Just take all the julienned veggies/mango and dice them, then toss them in the noodles with cilantro and the peanut sauce and ta-da you have a noddle salad. Absolutely delicious—same ingredients, two ways! In fact, that is often what I do with the leftovers after we have the spring rolls for a meal. I toss the ingredients all together and have a little noodle salad for lunch the next day :) Sometimes you might need to thin out the peanut sauce for the noodle salad so it more easily coats the noodles. Simply add a little drizzle of water to do just that.
