Fresh Spring Rolls With Pork, Mango, And Mesclun

1. 1

   Boil 5 cups water. Pour 2 cups over noodles in a bowl. Let sit until softened, 5 minutes, then drain and snip with scissors into 3-in. lengths.

2. 2

   Pour 1/2 cup hot water into a pie plate. Working with 1 wrapper at a time, dip into hot water to soften just until flexible, about 20 seconds; then lay on a flat work surface.

3. 3

   Put 2 mango slices in center of each wrapper, followed by a small handful of noodles, 2 pork slices, and a handful of lettuce leaves with stem ends pointing toward middle of wrapper. Roll tightly into a log, leaving ends open to expose lettuce tips. Cut in half crosswise. Repeat with remaining wrappers and fillings, replacing hot water as needed to soften wrappers.

4. 4

   Pulse peanut butter, chili paste, sugar, and 1/2 cup water in a blender until smooth, about 20 seconds (makes about 1 cup). Serve as a dipping sauce.

5. 5

   *Find in well-stocked grocery stores with the Asian ingredients.

6. 6

   Note: Nutritional analysis is per roll with 1 1/2 tbsp. sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.