Cambodian-Style Spring Rolls

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16 ounces water

Washed peels from 2 mangos

1 lime, 1/4" slices

1/2 yellow onion, 1/2" slice

1 teaspoon sea or kosher salt

Several grinds of black pepper

8 dried japonés chiles, broken among your fingers

8 ounces uncooked shrimp (I used 31-40s peeled & deveined)

Bowl of ice water

1/4 package mai fun rice noodles

16 ounces boiling water

Fruit from 1 peeled mango, fruit removed, 1/4" dice

Greens of 6 scallions, 1/4” dice

1/2 cucumber, peeled, halved, seeds scraped out, 1” long very narrow slices

Juice of 1 lime

1/2 teaspoon Sambal Olek (hot chili paste)

All of the cooled shrimp, tails pinched off, meat roughly chopped

8 Rice paper wrappers

9” cake pan containing 1/4” hot tap water

16 Cilantro stems and leaves, 3" lengths

Fruit from 1 mango removed from pit

2 tablespoons sesame oil

Zest and juice of 1 lime

2 tablespoons fish sauce

2 tablespoons soy sauce

1/2 teaspoon Sambal Olek

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