Mango Shrimp Summer Rolls

Meal Type

Cuisine

Featured in the June 2016 Hookui.

3 tablespoons Asian fish sauce
3 tablespoons fresh lime juice
2 tablespoons water
2 teaspoons dark brown sugar
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon salt
3 ounces vermicelli (rice noodles), cooked and drained
12 large shrimp, peeled, deveined, poached, and cut in half lengthwise
1 bunch fresh cilantro leaves
1 bunch fresh mint leaves
1 cucumber, peeled, seeded and cut into matchsticks
3 green onions, cut into 3-inch julienne strips
1 firm ripe mango, peeled, pitted and cut into matchsticks
8 (8-inch) rice paper rounds, soaked in warm water until pliable and drained on paper towel

Mix first 4 ingredients together for sauce; set aside.
In another bowl, whisk vinegar, sugar and salt; add noodles; let sit.
Portion noodles and remaining ingredients into 8.
On a flat surface, place a sheet of rice paper; arrange shrimp in row across bottom third.
Spread dressed noodles on top and arrange cilantro, mint leaves, cucumber, onion, and mango horizontally on top of noodles.
Fold rice paper; begin rolling from the bottom, fold in ends as you roll.
Transfer rolls seam side down to a plate and serve with sauce.

Makes 8 rolls.

Meal Type