Black Bean and Mango Spring Rolls with Peanut Sauce

Prepare the peanut sauce: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, water (starting with 2 tablespoons and adding more as needed), and sriracha (if using). Set aside.

Prepare the fillings: Combine black beans, diced mango, cooked rice noodles, julienned carrot, julienned cucumber, sliced red bell pepper, chopped mint, and chopped cilantro in a large bowl. Gently toss to combine.

Assemble the spring rolls: Fill a shallow dish with warm water. Dip one rice paper wrapper into the warm water for a few seconds, until it becomes pliable but not too soft. Be careful not to oversoak.

Lay the softened wrapper on a clean, flat surface.

Place about 1/4 cup of the filling mixture in the center of the wrapper.

Fold the sides of the wrapper inward over the filling.

Tightly roll the wrapper from the bottom up, like a burrito.

Repeat steps 3-7 with the remaining wrappers and filling.

Serve immediately with the creamy peanut sauce for dipping.