Mango Shrimp Summer Rolls

Ingredients

• 1 seedless cucumber (usually plastic-wrapped; 1 lb)
• 3 scallions
• 48 fresh mint leaves
• 48 fresh cilantro leaves (from about 1 bunch)
• 8 8-inch rice-paper rounds
• ½ teaspoon salt
• 2 tablespoons sugar
• + 8 more ingredients
• • 3 tablespoons rice vinegar
  • 3 ounces vermicelli rice-stick noodles
  • 12 large shrimp in shell (21 to 25 per lb), peeled
  • 2 ½ teaspoons brown sugar
  • 2 tablespoons water
  • 3 tablespoons fresh lime juice
  • 3 tablespoons Asian fish sauce such as Thai nam pla or Vietnamese nuoc mam
  • 1 pound firm-ripe mango

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 ...

View full recipe at Epicurious