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1
Soak the rice vermicelli in lukewarm water to cover in a bowl, until rehydrated and softened, about 15 minutes.
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2
Drain and squeeze the noodles to get rid of the excess water.
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3
Bring a pot filled with water to a boil over high heat.
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4
Place the rice vermicelli in a sieve and lower it into the boiling water for 5 seconds.
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5
Remove the vermicelli and transfer to a bowl.
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6
When cool enough to handle, divide the vermicelli into 12 equal portions.
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7
In the same boiling water, cook the shrimp until they turn opaque, about 1 minute.
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8
When cool enough to handle, cut in half lengthwise and de-vein.
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9
Pour lukewarm water, about 1 inch deep, into a square or rectangular dish.
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10
Separate and soak 4 wrappers at a time until pliable, about 5 minutes.
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11
Place a clean kitchen towel on your work surface, then place each rice paper on the towel.
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12
With another kitchen towel, gently blot each wrapper until it is no longer wet but remain sticky.
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13
Leaving 1 inch uncovered on the side closest to you and the adjacent sides, place a lettuce leaf, vermicelli portion on top, 3 shrimp halves (overlapped), 2 avocado and 2 mango slices (overlapped), 2 mint leaves, and some cilantro sprigs.
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14
Fold wrapper once over the filling, then fold in the sides, and continue rolling tightly to the end.
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15
Repeat this process with the remaining ingredients to make 12 rolls.
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16
Wrap in a damp towel or with plastic wrap until ready to eat.
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17
Serve with Chile-Mint Dipping Sauce.
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18
Combine all ingredients when syrup is cold.
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19
The sauce should be tangy, sweet, and spicy.
