For the Spring Rolls:

Cook rice sticks according to instructions on the packet.

The kind we bought soaked in warm water for 60 minutes, so this is what we did first.

While the rice sticks are soaking/cooking, make the steak.

In a large wok over high heat, add the vegetable oil, then add the garlic.

Add the sliced beef, give it a quick stir, then add in all the seasonings and cook until beef is done. Set aside.

Once ready to assemble, prepare an assembly line with the rice paper, veggie mixture, cooked noodles, and beef.

Fill a large pan half way with hot water and place over medium heat on the stove.

Set a clean cutting board on the counter close to your assembly line.

Take a sheet of rice paper and dip into the hot water for about 20-30 seconds, moving it around so the entire wrapping is soaking with water.

Try to keep both hands on at all time, as it sticks to itself very easily.

Place the wet wrapper on top of the cutting board.

Starting at the bottom of the wrapper, add a handful of veggies, top with another handful of noodles, then top with a couple pieces of cooked beef.

If making a vegetarian version, or just adding the avocado and mango, add these now or instead of the beef.

Fold the bottom of the wrapper with the fillings up, making sure to be firm making it nice and snug.

Then fold the outer edges towards the middle, and roll the bottom of the wrapper all the way so it is wrapped completely.

For the Dipping Sauce:

Mix all ingredients together in small bowl except peanuts, until sugar dissolves. Top with crushed peanuts.