- 1/2 pound medium shrimp, peeled and deveined
- 8 rice paper rounds
- 3 ounces rice noodles
- 1 bunch fresh cilantro
- 1 seedless cucumber
- 2 scallions
- 1 mango
- 3 tablespoons rice vinegar
- 2 tablespoons sugar
Poach shrimp in simmering, lightly salted water for about 3 minutes. Drain and rinse with cold water. Set aside.
Cook rice noodles in boiling water for about 3 minutes, drain and rinse well, and place in a bowl. Mix together the vinegar and sugar and then coat the noodles.
Meanwhile, cut the cucumber, scallions, and mango into matchstick length sections.
Soak a rice paper round in warm water until pliable. Transfer to a paper towel-lined surface and fill with noodles, shrimp, vegetables, and mango, and then roll, sealing the rice paper. Repeat with remaining rounds.