-
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.
-
4
Chill shrimp in ice water 2 minutes, then drain and pat dry.
-
5
Cut each shrimp in half lengthwise, deveining if necessary.
-
6
Add noodles to boiling water and cook until just tender, about 3 minutes.
-
7
Drain in a colander, then rinse under cold running water and drain well.
-
8
Stir together vinegar, sugar, and salt in a large bowl until sugar is dissolved, then add noodles and toss to coat.
-
9
Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water.
-
10
Check rice-paper rounds and use only those that have no holes.
-
11
Soak 1 round in warm water until pliable, 30 seconds to 1 minute, then carefully transfer to paper towels.
-
12
Arrange 3 shrimp halves (cut sides up) in a row across bottom third (part nearest you) of soaked rice paper.
-
13
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.
-
14
Fold bottom of rice paper over filling and begin rolling up tightly, stopping at halfway point.
-
15
Arrange 3 more mint leaves and 3 more cilantro leaves along crease, then fold in ends and continue rolling.
-
16
Transfer summer roll, seam side down, to a plate and cover with dampened paper towels.
-
17
Make 7 more rolls in same manner and serve, whole or halved diagonally, with dipping sauce.
-
18
*Available at Asian markets and ethnicgrocer.com (866-438-4642).
