Healthy Summer Roll Recipe With Shrimp and Mango — Eat This Not That

Ingredients

• 1 Tbsp chunky peanut butter
• 1 Tbsp sugar
• 1⁄2 Tbsp fish sauce
• 1⁄2 Tbsp rice wine vinegar
• plus more for the noodles
• 2 oz vermicelli or thin rice noodles (capellini or angel hair pasta also works)
• 8 sheets of rice paper
• 1⁄2 lb cooked medium shrimp
• each sliced in half
• 1⁄2 red bell pepper
• thinly sliced
• 1 mango
• peeled
• pitted
• and cut into thin strips
• 4 scallion greens
• cut into thin strips 1⁄4 cup cilantro or mint leaves