Summer Rolls With Glass Noodles And Shrimp - cooking recipe

Ingredients

24 None frozen shell-on shrimp, thawed to room temperature and peeled
24 None toothpicks
3.5 oz glass noodles
2 tbsp lime juice
5 tbsp soy sauce
1 tbsp honey
1 clove garlic, peeled and finely chopped
4 tbsp sesame oil
12 None summer roll wrappers
1 head romaine lettuce, torn into small pieces
1 None carrot, peeled and cut into thin strips
2 sprigs Thai basil
4 sprigs cilantro
1 None ripe mango, peeled, pitted and cut into strips
None None Chili sauce, to serve

Preparation

Put each shrimp on a toothpick and cook them for about 6 mins in boiling salted water. Remove shrimp from water and chill in the fridge. Pour boiling water over the glass noodles, season to taste and leave to swell for about 5 mins.
Mix the lime juice, soy sauce, honey, garlic and sesame oil. Remove the shrimp from the toothpicks. Drain the noodles and cut them slightly smaller.
Working one at a time, slightly dampen each summer roll wrapper on a work surface or large flat plate. Put a piece of lettuce, some carrot, rice noodles, some basil and cilantro leaves, 2 shrimp and some mango on the corner of each wrapper, leaving a small margin at the edge. Fold the wrapper over the filling, firmly tucking in the the wrapper at the sides. Serve the rolls with chili sauce.