Thai Spring Rolls (Fresh)

Adapted from https://tastesbetterfromscratch.com/fresh-spring-rolls/

Ingredients

Peanut sauce:
3/4 cup sweet chili sauce (note: I use my homemade Tomato Jam for this. Delicious!)
1/3 cup peanut butter, smooth or crunchy
1/2 teaspoon low-sodium soy sauce
1/2 teaspoon hoisin sauce

Rolls:
1 package spring roll rice wrappers
1 package vermicelli rice noodles
2 mangoes, peeled and sliced into thin strips
1 large carrot, peeled and shredded or sliced into thin strips
1 large English cucumber, peeled and sliced into thin strips
1 pound firm tofu, squeezed dry and cut in small chunks
1 bunch fresh mint leaves, whole or chopped
1 bunch fresh basil leaves, whole or chopped
1 bunch fresh cilantro, chopped
Peanut sauce, to taste

Directions:

1. Cook vermicelli noodles in boiling water for just a few minutes, according to package instructions. Drain and rinse with cold water. (May be done ahead and chilled)
2. Gather all topping ingredients together, including chopped veggies, herbs, and tofu. (Place in individual bowls or plates for a fun build-your-own-spring-roll activity.)
3. Add about 1/2 inch of hot water to a large, deep dish or pie pan. Place one rice wrapper into the water and let soak for just 10-15 seconds. It should feel pretty soft as you remove it and lay it on your counter or plate. 
4. Spread up to 1 tbsp of sauce onto the center of the wrapper. Add 1-2 slices of each veggie, a few pieces of tofu, a few leaves of each herb and a small bunch of noodles on the spring roll.
5. Fold the sides of the spring roll in over the ingredients. Then pull the side closest to you up and over the ingredients, sealing everything together tightly, and rolling it up like a burrito.