Mango shrimp spring rolls

I wanted to make dinner one night this week, as I'm staying with Peter and Gail, and they keep feeding me, so I thought I'd make spring rolls. These turned out alright, but were too big, I need to learn how to roll the little ones. You need the squishy noodles inside to make it so that they don't break, although some of them broke anyway, but there were just too many squishy noodles, and not enough other delicious things. These flavors maybe would have worked better as a salad. Or maybe wrapping them more loosely would keep the ends of the avocados from poking holes?

Anyway, for three people we had 7 rolls, which was enough to fill us up (testament to their size), when combined with a salad thanks to Gail. I bought 12 large shrimp, and that worked well for the rolls, but if I were going to do it again in salad form, I think you'd want more shrimps. Maybe.

Mango shrimp spring rolls
Made 7 rolls
rice paper
rice noodles
12 large shrimp (raw)
1 mango
1 avocado
2 limes
~1tbs brown sugar
~1tbs soy sauce
~1/2C cilantro, roughly chopped. Mint and basil would also work. Or all three.
~1/2C bean sprouts
Red chili flakes, to taste
1/4tsp salt

Combine the juice of one of the limes, half a tablespoon of brown sugar, some red chili flakes, and a tablespoon of soy sauce. Mix it up and taste - this is the dressing for your shrimp. Adjust as necessary. Soak the shrimp in the marinade as you prepare other stuff.

For the rice noodles, boil them for 5 minutes, then drain, and toss with the juice of the other lime, the salt, and the other half tablespoon of sugar.

Slice the mango and avocado into strips.

Fry the shrimp in some oil, until they're done. It's about two minutes a side, although I suppose it depends on the size of the shrimp.

Soak the rice paper in hot water for a minute or two, one piece at a time. Once it's flexible, spread it on a plate. Put down the colorful things first, because you'll see those those through the wrapper. A piece or two of mango, a slice of avocado, one and a half shrimps, some cilantro, some sprouts, and a small handful of rice noodles. Then attempt to roll the thing up - fold in the sides, first, then roll away from you, using fingers to keep it taut.

The rice paper dries out quickly if you don't eat it immediately, so cover the finished rolls with a damp towel while you finish making the other ones.

We had a ginger-soy dipping sauce with these, that was delicious.

Will I make these again? Probably, but I'm going to try for a higher ratio of yummy-stuff-to-noodles.