Shrimp and Mango Rice Paper Rolls

Boil noodles in a pot of water 3 to 5 minutes or until chewy-soft. Drain; rinse under cold water. Set aside to drain; let cool to room temperature.

Fill a small saucepan half full with water, add 1 tsp. fine sea salt, and bring to boiling. Add shrimp; slide pan off heat and let stand 3 to 5 minutes or until shrimp are pinkish orange. Drain; let cool. Halve shrimp symmetrically. Season mango with salt.

Fill a shallow dish (something wider than rice paper) with about 1 inch of very warm water. Place noodles, shrimp, mango, cucumbers, lettuce, herbs, and rice paper nearby.

Slide a rice paper halfway into water then rotate the paper through your fingers until it is completely wet; transfer to a flat work surface. When paper is pliable and tacky, place a few leaves lettuce or 2 Tbsp. sliced napa on the lower third of paper in a 4x2-inch rectangle. Top with an egg-size mound of noodles, spreading into a rectangle. Arrange some cucumber and mango strips on top. Sprinkle with herbs.

Bring up the lower edge of rice paper to cover filling. Roll away from you, once, so lettuce faces you. Add three shrimp halves, cut sides up, to unrolled portion of rice paper; lining shrimp up snugly along partially finished roll. Fold in sides of rice paper to cover filling. Finish rolling to create a snug cylindrical package. The rice paper is self-sealing.

Repeat to make 12 rolls; cover to prevent drying. Serve with Nuoc Cham Dipping Sauce. Serves 4.