Ingredients
- For rolls
- 12 large shrimp, (21 to 25 per pound), peeled and cooked
- 3 ounces vermicelli rice-stick noodles*
- 3 tablespoons rice vinegar
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 8 (8-inch) rice-paper rounds plus additional in case some tear*
- 48 fresh cilantro leaves (from about 1 bunch)
- 48 fresh mint leaves (from about 1 bunch)
- 1 seedless cucumber (usually plastic-wrapped; 1 lb), peeled, cored, and cut into 1/8-inch-thick matchsticks
- 3 scallions, cut into 3-inch-long julienne strips
- 1 pound firm-ripe mango, peeled, pitted, and cut into 1/8-inch-thick matchsticks
- Thai Peanut Sauce for dipping
Preparation
Step 1
Make rolls:
Cook noodles in boiling water, per directions, 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.
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