Vegetarian Salad Rolls

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4 oz (125 g) rice stick vermicelli

Half English cucumber, peeled, halved and cored

1 sweet red pepper, halved and seeded

1 large carrot, peeled

1 mango, peeled and pitted

12 rice paper wrappers (about 6 inches/15 cm)

12 large mint or basil leaves

1/4 cup (50 mL) finely chopped roasted peanuts

Dipping sauce:

1/2 cup (125 mL) sweet Thai chili sauce

2 tbsp (25 mL) lime juice

2 tsp (10 mL) each rice wine vinegar and water

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