4 oz (125 g) rice stick vermicelli
Half English cucumber, peeled, halved and cored
1 sweet red pepper, halved and seeded
1 large carrot, peeled
1 mango, peeled and pitted
12 rice paper wrappers (about 6 inches/15 cm)
12 large mint or basil leaves
1/4 cup (50 mL) finely chopped roasted peanuts
1/2 cup (125 mL) sweet Thai chili sauce
2 tbsp (25 mL) lime juice
2 tsp (10 mL) each rice wine vinegar and water
Dipping sauce: In small bowl, stir together chili sauce, lime juice, vinegar and water; set aside.
In bowl, soak rice vermicelli in hot water until tender, about 10 minutes; drain. Toss with 1 tbsp (15 mL) of the dipping sauce.
Cut cucumber, red pepper, carrot and mango into 3- x 1/8-inch (8 cm x 3 mm) strips. Set aside.
Fill shallow pan with lukewarm water. Soak rice paper wrappers, 1 at a time, in water until soft and pliable, about 1 minute. Transfer to tea towel and pat dry.
Along bottom edge of wrapper and leaving 1 inch (2.5 cm) on each side, place 1 mint leaf, 1 tsp (5 mL) of the peanuts, 4 pieces each cucumber, red pepper, carrot and mango, and about 1 tbsp (15 mL) of the vermicelli noodles. Fold sides over and tightly roll up. Repeat with remaining ingredients to make 12 rolls. (Make-ahead: Place, seam side down, on plastic wrap–lined plate or baking sheet. Cover with damp towel and overwrap in plastic wrap; refrigerate for up to 8 hours.)
Cut crosswise in half. Serve with dipping sauce.