Name: Shrimp and Mango Summer Rolls with Sweet and Spicy Dipping Sauce
Prep time: 35 min
Total time: 35 min
Yield: Makes 4 servings (serving size: 2 shrimp rolls and about 4 teaspoons sauce)
Ingredients: Dipping sauce:; 4 tablespoons lime juice; 1 tablespoon rice vinegar; 1 teaspoon agave nectar; ½ teaspoon Sriracha sauce; 1 tablespoon thinly sliced scallion; Rolls:; 8 (8-inch) round sheets rice paper; 16 large basil leaves; 4 red leaf lettuce leaves, spines removed and torn into 2-inch pieces; 1 ½ cups cooked bean threads, or cellophane noodles (1 3/4 ounces dried), cooled, rinsed, and squeezed dry; ½ small mango, peeled and sliced into thin strips (about 1 cup); 16 medium shrimp, cooked and peeled, tails removed and sliced in half down the middle; 16 large mint leaves

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. Place 1 rice paper sheet in warm water; soak to soften (about 30 seconds). 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. 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.

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Shrimp and Mango Summer Rolls with Sweet and Spicy Dipping Sauce

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