Vietnamese Egg Roll

2 oz (55 g) rice noodles   1 mango, peeled seeded and cut into matchsticks
4 green onions, thinly sliced, divided 1 carrot, grated
1 serrano chili, minced 1 small clove garlic, minced
1/2 C (120 ml) tender cilantro stems and leaves 1/3 C (75 ml) mint leaves
1/2 C (120 ml) lime juice (about 4 limes) divided 1/2 medium seedless cucumber, peeled, seeded, cut into matchsticks
2 T plus 1 t fish sauce, divided 2 & 1/2 T sugar, divided
12 8-inch rice paper 24 raw medium shrimp, shelled and deveined
Soak the noodles in boiling water to cover for 15 minutes or until they are softened.
While the noodles soak, peel and slice the mango, cucumber and green onions, grate the carrot and mince the chile and garlic on a large cutting board in separate piles. Measure out the cilantro and mint leaves and squeeze the lime juice.
Make the dipping sauce: Combine half the green onion, the Serrano chili, garlic, 1/3 cup/75 ml lime juice, 1 1/2 tbsp/22.5 ml sugar and 1 tbsp/15 ml fish sauce in a medium bowl and let it sit for the flavors to develop.
Drain the noodles. Combine 1 1/2 tbsp/22.5 ml lime juice, 2 tsp/10 ml sugar and 2 tsp/10 ml fish sauce in a medium bowl and stir to dissolve the sugar. Toss in the drained noodles to coat them with the dressing.
Combine the remaining1 1/2 tbsp/22.5 lime juice, 2 tsp/10 ml sugar and 2 tsp/10 ml fish sauce in a small bowl.
Now you’re ready to cook: Heat a 12-in/30.5 cm frying pan with a lid over medium-high heat and add the shrimp and remaining lime mixture. It will be bubbly. Toss the shrimp around in the liquid for 1 minute, remove the pan from the heat, cover it and let the shrimp sit in the hot pan for 1 minute to finish cooking. Scoop the shrimp from the pan with a large slotted spoon and transfer them to a plate to cool.
Now you’re ready to assemble the summer rolls: Fill a shallow baking dish at least 8-in/20 cm wide with warm water (a large plate or round platter should work). Soak 1 rice paper round in the hot water until it begins to soften and become pliable, about 10 to 20 seconds. Don’t let it get too soft or it will be hard to handle and remember it will continue to soften while you fill it. Transfer the still slightly firm sheet to a work surface and lay it flat.
Arrange a few mango and cucumber slices, cilantro and mint leaves, green onion and carrot across the bottom third of the soaked rice paper about 5-in/12 cm wide. Lay down 2 shrimp and about 3 tbsp/45 ml of the noodles across the top. Fold the bottom edge of the rice paper up over the filling and roll it up tightly to the halfway mark. Fold in the sides and continue to roll snugly to the end. Lay the summer roll on a plate and continue to roll the remaining summer rolls in the same way. Since they’ll stick together, arrange them so that they aren’t touching.
Cut the rolls in half and serve them with the dipping sauce.
note: recipe courtesy of
Vietnamese Egg Roll