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 firm-ripe mango pitted peeled cut into 1/8-inch-thick matchsticks
3 ounces vermicelli rice-stick noodles
3 tablespoons rice vinegar
0.5 teaspoon salt
3 scallions cut into 3-inch-long julienne strips
12 large shrimp in shell peeled per pound),
2 tablespoons sugar
2 tablespoons water
3 tablespoons vietnamese nuoc mam
Equipment
bowl
paper towels
pot
plastic wrap
baking pan
slotted spoon
colander
Directions
Stir together all sauce ingredients in a small bowl until sugar is dissolved.
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.
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.
Cut each shrimp in half lengthwise, deveining if necessary.
Add noodles to 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 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 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.
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.
*Available at Asian markets and ethnicgrocer.com (866-438-4642).
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.
