Mango Shrimp Summer Rolls ...

Mango Shrimp Summer Rolls ... Ingredients

3 tablespoon Asian fish sauce such as Thai nam pla or Vietnames	1/2 teaspoon salt
3 tablespoon fresh lime juice	8 8-inch rice-paper rounds plus additional in case s
2 tablespoon water	48 fresh cilantro leaves from about 1 bunch
1 teaspoon packed brown sugar	48 fresh mint leaves from about 1 bunch
*** For rolls	1 seedless cucumber usually plastic-wrapped 1 lb peeled cored and cut into 1/8
12 large shrimp in shell 21 to 25 per lb peeled	3 scallions cut into 3-inch-long julienne strips
3 ounces vermicelli rice-stick noodles*	1 pound firm-ripe mango peeled pitted and cut into 1/8-inch-thick matchsticks
3 tablespoon rice vinegar	additional
2 tablespoon sugar

Instructions for Mango Shrimp Summer Rolls ...

Directions:
Make sauce: Stir together all sauce ingredients in a small bowluntil sugar is dissolved.

Make rolls: Add shrimp to a 4- to 5-quart pot ofboiling salt water, then reduce heat and poach shrimp at a bare simmer,uncovered, until just cooked through, about 3 minutes. Transfer shrimp with aslotted spoon to a bowl of ice and cold water to stop cooking, then returnshrimp cooking water to a boil. Chill shrimp in ice water 2 minutes, then drainand pat dry. Cut each shrimp in half lengthwise, deveining if necessary.Addnoodles to boiling water and cook until just tender, about 3 minutes. Drain in acolander, then rinse under cold running water and drain well. Stir togethervinegar, sugar, and salt in a large bowl until sugar is dissolved, then addnoodles and toss to coat.

Put a double thickness of paper towel on a wor ksurface and fill a shallow baking pan with warm water. Check rice-paper roundsand use only those that have no holes. Soak 1 round in warm water until pliable,30 seconds to 1 minute, then carefully transfer to paper towels.

Arrange 3 shrimp halves (cut sides up) in a row across bottom third (part nearest you) of soaked rice paper. Spread 1/4 cup noodles on top of shrimp and arrange 3 cilantro leaves, 3 mint leaves, 8 cucumber matchsticks, 6 scallion strips, and 10 mango matchsticks horizontally on top of noodles. Fold bottom of rice paperover filling and begin rolling up tightly, stopping at halfway point. Arrange 3more mint leaves and 3 more cilantro leaves along crease, then fold in ends andcontinue rolling. Transfer summer roll, seam side down, to a plate and coverwith dampened paper towels.

Make 7 more rolls in same manner and serve, whole orhalved diagonally, with dipping sauce.Cooks' note: • Summer rolls can bemade 4 hours ahead and chilled, covered with dampened paper towels and then withplastic wrap.

Bring to room temperature before serving.

Main Ingredient: Cuisine: 

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