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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