Peanut Sauce
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

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

To make the sauce: 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)

To Make the Spring Rolls: 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 ( my note – on the diagonal) and
serve with the peanut sauce.