Vietnamese Fresh Rolls

Place a medium saucepan of salted water on to boil for the vermicelli noodles. Peel and cut carrot into thin sticks. Cut cucumber into matchsticks. Peel mango and slice the flesh off of the seed. Thinly slice mango.

Pick mint leaves from the stems. Add mint leaves and edamame to the food processor and pulse until everything is evenly chopped, scraping down the sides with a spatula if necessary.

Add vermicelli rice noodles to the boiling water and remove from the heat. Cook until tender, about 2 to 4 minutes, drain, and run under cool water to stop the cooking process.

Fill a large plate with water. Press one rice paper wrapper into the water. Once softened, (about 8 to 12 seconds), move to a clean space and repeat with another rice wrapper. Layer the second wrapper directly on top of the first wrapper.

To build the rolls, layer on 2 tbsp minted edamame, a small amount of noodles, and a few of the sliced vegetables and mango. Roll tightly and repeat 3 times.

Divide Arcadian greens between large plates and top with any remaining sliced. Top with the fresh rolls and serve with peanut sauce for dipping.