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Mango Shrimp Summer Rolls

Ingredients: 3 Tablespoon(s) fish sauce 3/16 Cup(s) lime juice (fresh) 2 Tablespoon(s) water 2 1/2 Teaspoon(s) brown sugar; packed 12 large shrimp; peeled, deveined 3 Ounce(s) vermicelli rice sticks 3 Tablespoon(s) rice vinegar 1 27/625 Ounce(s) sugar 83/10000 Ounce(s) salt 8 rice paper rounds 48 cilantro (fresh); leaves 48 Teaspoon(s) mint leaves 1 seedless cucumber; cut into strips 3 scallions; julienned 1 Pound(s) mango; cut into strips Directions: Stir together fish sauce, lime juice, water and brown sugar to make the sauce. Add shrimp to a 5 quart pot of boiling salted water, then reduce heat and poach shrimp at a bare simmer, uncovered until just cooked through, about 3 minutes. Transfer shrimp with a slotted spoon to a bowl of ice and cold water to stop cooking, then return shrimp water to a boil. Chill shrimp in ice water for about 2 minutes. Cut each shrimp in half lengthwise. Add noodles to the boiling water and cook until just tender, about 3 minutes. Drain in a colander, then rinse under cold running water and drain well. Stir together vinegar, sugar and salt in a large bowl until sugar is dissolved, then add noodles and toss to coat. Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Check rice paper rounds and use on those that have no holes. Soak 1 round in warm water until pliable, 30 seconds to 1 minutes, then carefully transfer to paper towels. Arrange 3 shrimp halves in a row across bottom third of soaked rice paper. Spread 1/4 cup noodles on top of shrimp and arrange 3 cilantro leaves, 3 mint leaves, 8 cucucumber strips, 6 scallion strips, and 10 mango strips horizontally on top of noodles. Fold bottom of rice paper over filling and begin rolling up tightly, stopping at halfway point. Arrange 3 m ore mint leaves and 3 more cilantro leaves along crease, then fold in ends and continue rolling. Transfer summer roll, seam side down to a plate and cover with dampened paper towels. Contributor: Gourmet May 2003 p.106
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