Wash, peel and julienne the carrots and mango.
Rehydrate the rice vermicelli according to the pack directions.
To assemble the spring rolls: pour hot water into a shallow dish. Add a spring roll wrapper, wet thoroughly then place delicately on a tea towel. In the centre, place a small handful of carrots, a few pieces of mango, a few mint and coriander leaves, and a pinch of rice vermicelli. Roll to close.
To make the sauce: mix the coconut milk, lime juice, fish sauce and peanut butter in a bowl.
Roughly chop the peanuts and sprinkle them on the spring rolls cut in half. Serve with the sauce!