Mango Shrimp Summer Rolls

Ingredients

• 2.5 teaspoons brown sugar packed
• 1  cucumber seedless cored peeled cut into 1/-thick matchsticks
• 48  cilantro leaves fresh (from 1 bunch)
• 48  mint leaves fresh (from 1 bunch)
• 3 tablespoons juice of lime fresh
• 1 pound mangos pitted peeled cut into 1/8-inch-thick matchsticks
• 3 ounces vermicelli 
• 3 tablespoons rice vinegar 
• 0.5 teaspoon salt 
• 3  spring onion cut into 3-inch-long julienne strips
• 12 large shrimp peeled per pound),
• 2 tablespoons sugar 
• 2 tablespoons water 

Equipment

• bowl
• paper towels
• pot
• plastic wrap
• baking pan
• slotted spoon
• colander

Directions

1. Stir together all sauce ingredients in a small bowl until sugar is dissolved.
2. Add shrimp to a 4- to 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.
3. Transfer shrimp with a slotted spoon to a bowl of ice and cold water to stop cooking, then return shrimp cooking water to a boil. Chill shrimp in ice water 2 minutes, then drain and pat dry.
4. Cut each shrimp in half lengthwise, deveining if necessary.
5. Add noodles to boiling water and cook until just tender, about 3 minutes.
6. 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.
7. 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 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.
8. Arrange 3 shrimp halves (cut sides up) in a row across bottom third (part nearest you) of soaked rice paper.
9. 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 paper over filling and begin rolling up tightly, stopping at halfway point. Arrange 3 more mint leaves and 3 more cilantro leaves along crease, then fold in ends and continue rolling.
10. Transfer summer roll, seam side down, to a plate and cover with dampened paper towels. Make 7 more rolls in same manner and serve, whole or halved diagonally, with dipping sauce.
11. *Available at Asian markets and ethnicgrocer.com (866-438-4642).
12. Summer rolls can be made 4 hours ahead and chilled, covered with dampened paper towels and then with plastic wrap. Bring to room temperature before serving.