Shrimp and Mango Summer Rolls with Sweet and Spicy Dipping Sauce

Ingredients

• 1 teaspoon agave nectar 
• 16 large basil leaves 
• 1.8 ounces vermicelli dried dry cooled rinsed cooked
• 4 leaf lettuce leaves red
• 4 tablespoons juice of lime 
• 0.5 small mangos peeled sliced into thin strips ( 1 cup)
• 16 large mint leaves 
• 8 inch sheets round rice paper (8-inch)
• 1 tablespoon rice vinegar 
• 1 tablespoon scallion thinly sliced
• 16 medium shrimp cooked peeled sliced in half down the middle
• 0.5 teaspoon sriracha sauce 

Equipment

• bowl
• kitchen towels

Directions

1. Combine first 5 ingredients (through scallion) in a small bowl; refrigerate.
2. To make rolls: Fill a large shallow dish with warm water. Wet a clean kitchen towel; wring out and place on a clean work surface.
3. Place 1 rice paper sheet in warm water; soak to soften (about 30 seconds).
4. Remove from water; place on kitchen towel. Working quickly, place 2 basil leaves facedown in center of paper, leaving 3 inches at bottom of paper and about 1 1/2 inches on each side.
5. Place 3 pieces lettuce on top of basil; mound 2 tablespoons noodles on top of lettuce. Top each with mango strips (1/4 ounce) and 4 shrimp halves. Arrange 2 mint leaves, face-side up, on top of shrimp. Pull bottom of wrapper over filling, fold in sides, and roll wrapper into a cylinder. Repeat with remaining ingredients; serve with dipping sauce.