Shrimp, Avocado And Mango Spring Rolls With Chile Mint Dipping Sauce Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

Chile-Mint Dipping Sauce

Salt and pepper

4 ounces dried rice vermicelli

1/2 cup minced red onion

1 quart chilled simple syrup (1 quart water plus 2 cups sugar brought to a boil)

1/2 cup minced ginger

1/2 bunch mint, chopped

3 tablespoons minced garlic

1/2 cup rice wine vinegar

1 roasted yellow bell pepper, peeled, seeded, and minced

1 roasted red bell pepper, peeled, seeded, and minced

1 mango, peeled, cut off of the pit and sliced thinly

18 small to medium shrimp, shelled

12 (8-inch) round rice papers

Chile-Mint Dipping Sauce, recipe follows

2 avocados, peeled, pitted and sliced into 8 slices per half

2 tablespoons minced jalapenos

1 bunch basil, leaves picked and chopped

1/2 bunch cilantro, chopped

24 large mint leaves

1 head Boston lettuce, leaves separated and ribs removed

1 cup lime juice

1 bunch cilantro sprigs, well rinsed and dried

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