Mango Shrimp Summer Rolls

Directions

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