Tropical Mango Roll with Thai Peanut Noodles and Vietnamese Dipping Sauce Recipe

Ingredients

• 12 pieces rice paper, 10-inch
• 1/2 ounces snow peas, blanched and slivered
• 1-1/2 ounces scallion, 3-inch strips
• 12 3-ounce portions Thai Peanut Soba Noodles, recipe follows
• 1-1/2 pounds fresh, ripe, peeled mango sticks, 1/4 x 3-inch
• 6 ounces red bell pepper, thin julienne
• 4 tablespoons fresh cilantro leaves
• 24 ounces Vietnamese Dipping Sauce (Nuoc Cham)
• 1/2 teaspoon fresh chopped garlic
• 2 tablespoons soy sauce
• 2 tablespoons + 2 teaspoons ketchup
• 2 tablespoons granulated sugar
• 1/8 teaspoon crushed red pepper flakes
• 6 tablespoons peanut butter
• 1/4 teaspoon fresh chopped ginger
• 1 tablespoon oyster sauce
• 2 tablespoons water
• 2 tablespoons red wine vinegar
• 1-1/2 teaspoons sherry wine
• 1 tablespoon + 1-1/2 teaspoons sesame oil
• 9 ounces Soba Noodles, dry weight
• 3-1/2 ounces matchstick carrots
• 4-1/2 ounces cucumber, peeled, seeded and halved
• 2 teaspoons fresh chopped mint
• 3-1/2 ounces shredded green cabbage
• 3-1/2 ounces julienne red bell pepper
• 2 teaspoons fresh chopped cilantro
• 1 teaspoon fresh lime juice