Mango Spring Rolls With Peanut Sauce
Serves 12

2/3 cup peanut butter, creamy
2 tablespoon light brown sugar, firmly packed
2 tablespoon nam pla (Thai fish sauce)
1 teaspoon Thai red curry paste

1/2 English cucumber
12 rice paper rounds (6 inch)
24 cilantro sprigs
1 mango, slightly firm, thinly sliced

Whisk together the peanut butter, brown sugar, nam pla, curry paste
and 1/2 cup water in a medium sized bowl. (The sauce can be prepared
up to 2 days ahead)

Cut the cucumber into matchsticks about 2 1/2 inches long and 1/4"
thick. Fill a large bowl with warm water.  Working in batches, soak
three of the rice paper rounds in the water until softened, about
2 minutes. Remove the rounds from the water and arrange in a single
layer on a work surface.

Place 1 basil leaf in the center of a round and sprinkle with 1
tablespoon of the mint leaves. Place 2 cilantro springs atop the
mint.  Place 2 mango strips, then 2 cucumber strips atop the cilantro.
Fold one edge of the round over the filling. Fold in the ends and
roll up the rice paper round tightly, enclosing the filling. Transfer
to a platter. Repeat with the remaining rice paper rounds and
fillings.

Cover the rolls with moist paper towels, then plastic wrap and
chill.  The rolls can be prepared up to 6 hours ahead. Keep chilled.

To serve, slice the rolls in half ( on the diagonal) and serve with
the peanut sauce.