16 Large shrimp, cooked, shelled and deveined, and halved lengthwise
1 Bunch mint sprigs, washed
1 Bunch cilantro sprigs, washed
1/2 cup Hoisin sauce
Sweet Chili Dipping Sauce (see recipe below)
Sweet Chili Dipping Sauce
3 tbsp Fish sauce
3 tbsp Asian style sweet chili sauce
1 1/2 tbsp Lime juice
1 tbsp Rice vinegar
2 tsp Brown sugar
1/2 Red hot chili, seeded and chopped (remove the seeds unless you like your sauce hot!)
Fill a wide, shallow dish with hot water. Working with 1 sheet of rice paper at a time, immerse in water and let stand until very pliable, for approximately 45 seconds. Remove from water and carefully arrange on a double layer of paper towels to drain.
Begin to assemble summer rolls by placing 2 halves of shrimp horizontally across the centre of the rice paper roll. Place a leaf of lettuce on top, trimmed to fit, leaving a 1" border on bottom edge and on each side. Top lettuce with 3–4 strips each of green onion, cucumber, red pepper, mango, and 1/2 teaspoon of hoisin sauce. Finish with a few sprigs each of cilantro and mint.
Roll up filling tightly in sheet, folding in 2 sides of sheet to completely enclose filling, and continue rolling. Transfer assembled rolls to a tray and cover with dampened paper towels. Repeat procedure with remaining rice paper sheets and filling ingredients. Tightly cover tray with plastic wrap (keeping dampened paper towels directly on spring rolls).
Spring rolls may be made 6 hours ahead and chilled. Just before serving cut spring rolls in half diagonally, with a serrated knife. Arrange spring rolls on a platter, garnish with cilantro sprigs and serve with Sweet Chili Dipping Sauce.
Sweet Chili Dipping Sauce: Combine all ingredients in a small bowl and stir to combine. Refrigerate until needed.