Shrimp And Mango Summer Rolls With Sweet And Spicy Dipping Sauce

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4 tablespoons lime juice

1 tablespoon rice vinegar

1 teaspoon agave nectar

1/2 teaspoon Sriracha sauce

1 tablespoon thinly sliced scallion

8 (8-inch) round sheets rice paper

16 large basil leaves

4 red leaf lettuce leaves, spines removed and torn into 2-inch pieces

1 1/2 cups cooked bean threads, or cellophane noodles (1 3/4 ounces dried), cooled, rinsed, and squeezed dry

1/2 small mango, peeled and sliced into thin strips (about 1 cup)

16 medium shrimp, cooked and peeled, tails removed and sliced in half down the middle

16 large mint leaves

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