These spring rolls are made with spring roll wrappers, rice noodles, fresh vegetables, shrimp, and served with a homemade peanut dipping sauce. 

Prepare the dipping sauce by blending together peanut butter, vinegar, soy sauce, maple syrup, sesame oil, garlic, and red pepper flakes together. 


Place a spring roll wrapper in a shallow dish of warm water for 15-20 seconds, until JUST pliable, but still has some structure. Carefully remove from the water and lay it flat on the towel.


Leaving about 1 inch of open rice paper around the edges, cover the lower third of the paper with a few pieces of the torn lettuce. Arrange a small handful of prepared rice noodles onto the lettuce.


Arrange shredded cabbage, a few strips of carrot, cucumber, red pepper, and mango over the center of the lettuce leaf. Top with 2 mint leaves and 2 cilantro leaves.


Arrange 3 pieces of shrimp about right above the vegetable/herb filling. Make sure that the pink side of the shrimp is facing down.


Grab the lower edge of the rice paper and tightly roll up the spring roll to the shrimp. Once you have reached the shrimp, fold in the left and right sides. Finish rolling up the spring roll all the way to the end.


Slice in half and serve  with the peanut dipping sauce.