Ingredients:
- 48 fresh cilantro leaves (from about 1 bunch)
- 48 fresh mint leaves (from about 1 bunch)
- 1 seedless cucumber (usually plastic-wrapped; 1 lb), peeled, cored, and cut into 1/8-inch-thick matchsticks
- 3 scallions , cut into 3-inch-long julienne strips
Directions:
- 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 at a bare simmer, uncovered, until just cooked through, about 3 minutes. 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. Chill shrimp in ice water 2 minutes, then drain and pat dry. Cut each shrimp in half lengthwise, deveining if necessary.
- 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.
- Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Check rice-paper rounds and use only those that have no holes. Soak 1 round in warm water until pliable, 30 seconds to 1 minute, then carefully transfer to paper towels.
- Arrange 3 shrimp halves (cut sides up) in a row across bottom third (part nearest you) of soaked rice paper. 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. Fold bottom of rice paper over filling and begin rolling up tightly, stopping at halfway point. Arrange 3 more mint leaves and 3 more cilantro leaves along crease, then fold in ends and continue rolling. Transfer summer roll, seam side down, to a plate and cover with dampened paper towels. Make 7 more rolls in same manner and serve, whole or halved diagonally, with dipping sauce.
- *Available at Asian markets and (866-438-4642).
- Cooks' note: Summer rolls can be made 4 hours ahead and chilled, covered with dampened paper towels and then with plastic wrap. Bring to room temperature before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 6299.95 Kcal (26377 kJ) | ||
| Calories from fat | 2574.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 286.05g | 440% | |
|---|---|---|---|
| Cholesterol | 955.17mg | 318% | |
| Sodium | 16353.27mg | 681% | |
| Potassium | 2771.25mg | 59% | |
| Total Carbs | 758.46g | 253% | |
| Sugars | 145.42g | 582% | |
| Dietary Fiber | 39.07g | 156% | |
| Protein | 231.97g | 464% | |
| Vitamin C | 328.2mg | 547% | |
| Iron | 20.3mg | 113% | |
| Calcium | 999.3mg | 100% | |
| Amount Per 100 g | |||
| Calories | 379 Kcal (1587 kJ) | ||
| Calories from fat | 154.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.21g | 440% | |
|---|---|---|---|
| Cholesterol | 57.46mg | 318% | |
| Sodium | 983.81mg | 681% | |
| Potassium | 166.72mg | 59% | |
| Total Carbs | 45.63g | 253% | |
| Sugars | 8.75g | 582% | |
| Dietary Fiber | 2.35g | 156% | |
| Protein | 13.96g | 464% | |
| Vitamin C | 19.7mg | 547% | |
| Iron | 1.2mg | 113% | |
| Calcium | 60.1mg | 100% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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