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Ingredients

• 1/4 cup sugar
• 1/4 cup hot water
• 1 red serrano chili
• 2 garlic cloves, chopped
• 1/3 cup lime juice
• 1/4 cup fish sauce

• 4 oz. dried thin rice vermicelli noodles
• 1 lb. salmon fillets
• 1 large carrot, peeled and very finely julienned
• 1 tsp. sugar
• 16 dried rice paper rounds, each 8 1/2 inches in diameter
• 16 large red-leaf lettuce leaves, ribs removed
• 1 mango, peeled and cut into slices 3 to 4 inches long and 1/4 inch thick
• 1 avocado, pitted, peeled and cut into slices 3 to 4 inches long and 1/4 inch thick
• 16 fresh mint leaves, shredded
• 32 sprigs of fresh cilantro

Description

Williams-Sonoma