Fresh Spring Rolls | RICARDO

Ingredients

• 3 oz (80 g) rice vermicelli (the equivalent of 500 ml / 2 cups cooked)
• 16 9-inch (23-cm) round rice paper wrappers
• 1 cup (250 ml) bean sprouts
• 1 small cucumber, seeded and cut into julienne
• 1 carrot, cut into julienne
• 1 small mango, cut into julienne
• 2 green onions, cut into julienne
• 8 large cooked shrimp, peeled and halved horizontally
• 1/2 cup (125 ml) mint leaves
• 1 cup (250 ml) crunchy peanut butter
• 2 tablespoons (30 ml) liquid honey
• 1 cup (250 ml) chicken broth
• 2 tablespoons (30 ml) soy sauce
• 1 tablespoon (15 ml) toasted sesame oil
• 1 pinch Cayenne pepper
• 1 egg yolk
• 1 cup (250 ml) vegetable oil
• 1 tablespoon (15 ml) liquid honey
• 1 tablespoon (15 ml) rice vinegar
• 1 tablespoon (15 ml) soy sauce
• 1 clove garlic, finely chopped