Mango Shrimp Summer Rolls

• 3 tablespoons Asian fish sauce such as Thai nam pla or Vietnamese nuoc mam*
• 3 tablespoons fresh lime juice
• 2 tablespoons water
• 2 1/2 teaspoons packed brown sugar
• 12 large shrimp in shell (21 to 25 per pound), peeled
• 3 ounces vermicelli rice-stick noodles*
• 3 tablespoons rice vinegar
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 8 (8-inch) rice-paper rounds plus additional in case some tear*
• 48 fresh cilantro leaves (from about 1 bunch)
• 48 fresh mint leaves (from about 1 bunch)
• 1 seedless cucumber (usually plastic-wrapped; 1 lb), peeled, cored, and cut into 1/8-inch-thick matchsticks
• 3 scallions, cut into 3-inch-long julienne strips
• 1 pound firm-ripe mango, peeled, pitted, and cut into 1/8-inch-thick matchsticks

1. Stir together all sauce ingredients in a small bowl until sugar is dissolved.
2. Add shrimp to a 4- to 5-quart pot of boiling salted water then reduce heat and poach shrimp at a bare simmer, uncovered, until just cooked through, about 3 minutes.
3. Transfer shrimp with a slotted spoon to a bowl of ice and cold water to stop cooking, then return shrimp cooking water to a boil.
4. Chill shrimp in ice water 2 minutes, then drain and pat dry.
5. Cut each shrimp in half lengthwise, deveining if necessary.
6. Add noodles to boiling water and cook until just tender, about 3 minutes.
7. Drain in a colander, then rinse under cold running water and drain well.
8. Stir together vinegar, sugar, and salt in a large bowl until sugar is dissolved, then add noodles and toss to coat.
9. Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water.
10. Check rice-paper rounds and use only those that have no holes.
11. Soak 1 round in warm water until pliable, 30 seconds to 1 minute, then carefully transfer to paper towels.
12. Arrange 3 shrimp halves (cut sides up) in a row across bottom third (part nearest you) of soaked rice paper.
13. Spread 1/4 cup noodles on top of shrimp and arrange 3 cilantro leaves, 3 mint leaves, 8 cucumber matchsticks, 6 scallion strips, and 10 mango matchsticks horizontally on top of noodles.
14. Fold bottom of rice paper over filling and begin rolling up tightly, stopping at halfway point.
15. Arrange 3 more mint leaves and 3 more cilantro leaves along crease, then fold in ends and continue rolling.
16. Transfer summer roll, seam side down, to a plate and cover with dampened paper towels.
17. Make 7 more rolls in same manner and serve, whole or halved diagonally, with dipping sauce.
18. *Available at Asian markets and ethnicgrocer.com (866-438-4642).

fish sauce, lime juice, water, brown sugar, shrimp, vermicelli rice, rice vinegar, sugar, salt, ricepaper, cilantro, mint, cucumber, scallions, mango

Taken from www.epicurious.com/recipes/food/views/mango-shrimp-summer-rolls-108091 (may not work)