Essential to this recipe is the peanut sauce, which is quick to make and gives a sweet and spicy flavor.
3 1/2 ounces rice stick noodles
12 rice-paper wrappers (bánh tráng; about 8 in. wide)*
1 mango (1 lb.), peeled and sliced lengthwise into 24 pieces
About 1 lb. cooked pork tenderloin, sliced 1/4 in. thick
5 cups loosely packed mesclun
1/2 cup chunky peanut butter
1 to 2 tbsp. Asian chili paste
1 tablespoon sugar
How to Make It
Boil 5 cups water. Pour 2 cups over noodles in a bowl. Let sit until softened, 5 minutes, then drain and snip with scissors into 3-in. lengths.
Pour 1/2 cup hot water into a pie plate. Working with 1 wrapper at a time, dip into hot water to soften just until flexible, about 20 seconds; then lay on a flat work surface.
Put 2 mango slices in center of each wrapper, followed by a small handful of noodles, 2 pork slices, and a handful of lettuce leaves with stem ends pointing toward middle of wrapper. Roll tightly into a log, leaving ends open to expose lettuce tips. Cut in half crosswise. Repeat with remaining wrappers and fillings, replacing hot water as needed to soften wrappers.
Pulse peanut butter, chili paste, sugar, and 1/2 cup water in a blender until smooth, about 20 seconds (makes about 1 cup). Serve as a dipping sauce.
*Find in well-stocked grocery stores with the Asian ingredients.
Note: Nutritional analysis is per roll with 1 1/2 tbsp. sauce.