Mango Shrimp Summer Rolls: 2000s Recipes + Menus : gourmet.com

Name: Mango Shrimp Summer Rolls: 2000s Recipes + Menus : gourmet.com
Ingredients: 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; 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

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To achieve perfect layers in your rolls, carefully arrange each ingredient and wrap the rice paper tightly.

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Ingredients

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
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