For the sauce, clean, seed, wash and chop the chilli. Chop the peanuts. Mix with soy sauce and chili.
For the filling, clean or peel and wash spring onions and carrots, cutting them into thin strips. Peel the mango. Cut the flesh first from the stone, then into strips. Mix everything. Wash mint, shake dry and pluck leaves.
For the rolls, rub 1 sheet of rice paper on each side with a little cold water until the sheet is elastic. Place about 2 tablespoons of filling and 1-2 mint leaves on the lower third of the leaf. Roll up twice, then beat the side edges inwards and roll up completely.
Prepare a total of 12-14 rolls in this way. Serve with the remaining mint and sauce.