Soak the noodles in a bowl of hot water for about 5 minutes, then drain well.
Chop carrots, bell pepper, cucumber, red cabbage and mango into thin strips. Set out all the ingredients (chopped vegetables, lettuce, mint and noodles) within easy reach of work surface (such as a cutting board).
Fill a plate big enough to fit the wrappers with lukewarm water and dunk one in for a few seconds until it's pliable. Place flat onto cutting board.
Arrange lettuce leaf on the bottom third of the wrapper, fill with a small amount of noodles and a few vegetable sticks. Place 2-3 mint leaves towards the top edge of the wrapper.
Gently pull up the bottom of the wrapper and, holding the filling in position with your fingers, start rolling up tightly.
Fold the sides of the rice paper in and over the filling.
Continue to roll up tightly until the whole wrapper is rolled up
To make the sauce, combine all the ingredients in a small bowl. Add 2-3 tbsp water until desired consistency.
Sprinkle with sesame seeds and serve with tahini sauce.
These summer rolls can be made ahead of time. Keep in the fridge until serving.
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