Classic Vietnamese Rolls with Cashew Dipping Sauce

Classic Vietnamese Rolls

1 mango, peeled & sliced into thin/long pieces
1/2 cup bean sprouts
1/2 cucumber, also sliced thinly/longly
40z (1/2 cup) thin rice noodles
1/4 cup roasted cashews, finely chopped
20 rice paper wrappers

Boil a medium-sized pot of water. Once boiled, turn heat down to low and add the rice noodles for ~10 minutes until they're soft and cooked. Drain the noodles and rinse under cool water, then set aside in a bowl.

In a large pot, boil a little bit of water on medium hot. Add the rice papers, one at a time until they become soft and flexible (~30 seconds). Carefully remove them from the pot and, in the lower part of the paper, add some rice noodles, mango, bean sprouts, cucumber and a few cashew pieces. Fold the left & right sides over the filling, then take the bottom of wrapper and begin rolling.

Serve with the following cashew sauce:

Cashew Dipping Sauce

3 tablespoons roasted cashews, chopped
1/4 cup water
1 tablespoon olive oil
1/4 cup rice vinegar
1.5 teaspoons sugar

Mix all of the ingredients in a blender and serve cold.