Mango Shrimp Summer Rolls

Image of Mango Shrimp Summer Rolls, Gourmet Magazine
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Ingredients

For dipping sauce

  • 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

For rolls

  • 12 large shrimp in shell (21 to 25 per lb), peeled
  • 3 oz 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 lb firm-ripe mango, peeled, pitted, and cut into 1/8-inch-thick matchsticks

Description

To Achieve Perfect Layers In Your Rolls, Carefully Arrange Each Ingredient And Wrap The Rice Paper Tightly.

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