Begin by making the sauce. Combine all of the ingredients, except the water and salt, in a small bowl and mix well. Add two tablespoons of warm water, and taste for seasoning, adding more salt if needed. Depending on the brand and type of peanut butter that you use, you may need more water to thin the sauce and may need more salt.

Cook the noodles according to package directions, drain and rinse in cold water, draining well after rinsing.

Bring two cups of water to a simmer in a small pot or tea kettle. Turn off the heat and keep warm.

Gather together all of your ingredients for filling the spring rolls, and have a platter ready, moistened with a little water, and some plastic wrap nearby.

Pour a little of the hot water into a wide, flat bowl or deep plate. The plate should be big enough, and hold enough water, that you can dip a rice paper round into the hot water. Working with one sheet of rice paper at a time, dip it quickly into the water, then turn it and dip the other side. Place on a work surface that has been moistened with water.

Place a handful of noodles in the center of the rice paper, then top with a few pieces of mango, a few pieces of jicama, and the basil and green onions and three shrimp. Begin rolling the bottom up over the filling, then fold in the sides and continue to roll until it is wrapped closed. Place on a plate moistened with a small amount of water and cover with a damp dish towel or plastic wrap. Continue with the remaining rice paper sheets and filling, covering the plate with plastic wrap to keep them from drying out. Be careful not to let the spring rolls touch as they will stick to each other. If you are making them ahead of time, wrap each roll individually in plastic wrap.

Serve the spring rolls with the dipping sauce.