Cambodian-Style Spring Rolls

Ingredients

• 16 ounces water
• washed peels from 2 mangos
• i lime, 1/4' slices
• 1/2 yellow onion, 1/2' slice
• 1 teaspoon sea or kosher salt
• several grinds of black pepper
• 8 dried japonés chiles, broken among your fingers
• 8 ounces uncooked shrimp
• bowl of ice water
• 1/4 package mai fun rice noodles
• 16 ounces boiling water
• fruit from 1 peeled mango, fruit removed, 1/4' dice
• greens of 6 scallions, 1/4” dice
• 1/2 cucumber, peeled, halved, seeds scraped out, 1” long very narrow slices
• juice of 1 lime
• 1/2 teaspoon sambal olek (hot chili paste)
• all of the cooled shrimp, tails pinched off, meat roughly chopped
• 8 rice paper wrappers
• 9” cake pan containing 1/4” hot tap water
• 16 cilantro stems and leaves, 3' lengths
• fruit from 1 mango removed from pit
• 2 tablespoons sesame oil
• zest and juice of 1 lime
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 1/2 teaspoon sambal olek