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1.
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For the cashew sauce: Whisk the cashew butter, coconut milk, fish sauce, chili garlic sauce, lime juice, and agave nectar in a bowl with 1 tablespoon water until smooth.
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Set aside.
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2.
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For the summer roll; In a small pot, bring 4 cups water to a boil and add the shrimp.
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Cook until the shrimp turn pink, about 2 minutes.
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Drain well and let the shrimp cool.
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Slice the shrimp in half lengthwise.
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3.
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Prepare the vermicelli according to package instructions and splash with mirin.
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Hold the noodles in the colander to allow the mirin to drain and the vermicelli to cool.
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4.
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Meanwhile, peel, pit, and slice the mango into thin strips and set aside.
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Next, halve, pit, peel, and slice the avocado into 1/4-inch slices and set aside.
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5.
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Fill a large bowl with warm water.
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Place a spring roll wrapper in the water and soak until soft, about 2 minutes.
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Gently transfer the wrapper to a dry board and blot excess water with a paper towel.
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The paper can rip easily if it soaks too long, so be sure to remove it from the soaking water as soon as it's pliable.
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6.
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Allowing the summer roll ingredients to chill before rolling produces best results.
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Starting an inch from the bottom of the wrapper, place 3 Thai basil leaves face down in a row.
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Next, place 3 shrimp face down in a row next to the basil.
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Continue the pattern and place 2 slices of avocado across the shrimp, then top with some vermicelli, and finish with mango slices.
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Fold in the sides of the wrapper and roll tightly.
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Place the rolls on a tray with the Thai basil side up and cover with a damp towel.
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Repeat with the remaining ingredients.
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Serve the rolls with the cashew dipping sauce on the side.
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Calories: 346
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Total Fat: 14 grams
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Saturated Fat: 4.5 grams
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Total Carbohydrates: 49 grams
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Protein: 13 grams
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Sodium: 276 milligrams
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Cholesterol: 23 milligrams
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Fiber: 5 grams
