Shrimp and Mango Spring Rolls

Ingredients

• 5 ounces rice vermicelli noodles
• 1 pound cooked extra-large (16-20) peeled and deveined shrimp
• thawed if frozen
• 12 inch rice paper rounds
• 1 large head of Romaine lettuce
• leaves quartered
• 1 large cucumber
• peeled
• seeded
• and julienned
• 1 large mango
• peeled
• pitted
• and sliced
• 1 bunch cilantro
• 1 ounce fresh mint
• stemmed
• 1 - 2 cups hoisin or sweet chili sauce

Directions