Shrimp Avocado and Mango Spring Rolls with Chile Mint Dipping Sauce

Ingredients

• 4 ounces dried rice vermicelli
• 18 small to medium shrimp, shelled
• 2 avocados, peeled, pitted and sliced into 8 slices per half
• 1 mango, peeled, cut off of the pit and sliced thinly
• 12 (8-inch) round rice papers
• 1 head Boston lettuce, leaves separated and ribs removed
• 24 large mint leaves
• 1 bunch cilantro sprigs, well rinsed and dried
• Chile-Mint Dipping Sauce, recipe follows
• 1 quart chilled simple syrup (1 quart water plus 2 cups sugar brought to a boil)
• 1 cup lime juice
• 1/2 cup rice wine vinegar
• 1/2 cup minced ginger
• 1/2 cup minced red onion
• 3 tablespoons minced garlic
• 1 bunch basil, leaves picked and chopped
• 1/2 bunch cilantro, chopped
• 1/2 bunch mint, chopped
• 1 roasted red bell pepper, peeled, seeded, and minced
• 1 roasted yellow bell pepper, peeled, seeded, and minced
• 2 tablespoons minced jalapenos
• Salt and pepper

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