Shrimp and Avocado Summer Rolls with Mango Salsa

Prepare the rice noodles: Cook the rice noodles according to package directions. Drain well and set aside to cool slightly.

Prepare the mango salsa: In a medium bowl, combine the diced mango, red onion, red bell pepper, jalapeño (if using), lime juice, honey (if using), and salt. Mix well and set aside to allow the flavors to meld.

Prepare the fillings: Slice the cooked shrimp in half lengthwise. Prepare the avocado, carrot, and cucumber by julienning them into thin strips. Chop the mint and cilantro.

Assemble the summer rolls: Fill a shallow dish or tray with warm water. Dip one rice paper wrapper into the water for a few seconds until it becomes pliable but not too soggy. Lay the wrapper flat on a clean surface.

Layer the fillings: Arrange a few shrimp halves, some avocado slices, a small portion of rice noodles, julienned carrots and cucumber, and some fresh mint and cilantro on the lower third of the wrapper. Be careful not to overfill.

Roll the summer roll: Fold the sides of the wrapper over the fillings, then tightly roll from the bottom up, like a burrito. Repeat with the remaining wrappers and fillings.

Serve: Serve the summer rolls immediately with the mango salsa for dipping. Alternatively, cover tightly with plastic wrap and refrigerate for up to 2 hours.