Ingredients
For dipping sauce:
3 tablespoons Asian fish sauce such as Thai nam pal or Vietnamese nuoc mam
3 tablespoons fresh lime juice
2 tablespoons water
2 1/2 tablespoons packed brown sugar
For salad:
12 large shirmp in shell (21 to 25 per pound), peeled
1 seedless cucumber (1 lb) peeled, cored, and cut inot 1/8-inch-thick matchsticks
1 pound frozen mango
For Noodles:
3 ounces vermicelli rice-stick noodles
3 tablespoons rice vinegar
2 tablespoons sugar
1/2 teaspoon salt
Preparation
Make sauce: Stir together all sauce ingredients in a small bowl until sugar is dissolved.
Make rolls: Add shrimp to a 4- to 5-quart pot of boiling salted water then reduce heat and poach shrimp, onions,frozen mango, cucumber, and a tablespoon of the dipping sauce at a bare simmer uncovered, until just cooked through, about 3 minutes. (Alternative option: sauté in sauce pan instead of poaching.) 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.
Make noodles: Add noodles to boiling water and cook until just tender, 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.
Serve with remaining dipping sauce.
