Fresh spring rolls with shrimp, broccoli salad, and ponzu

Method

Cut mango into small sticks. If you have a mandoline, you can use it to cut cucumber and carrot. Finely slice spring onions and heart lettuce, then soak them in ice water.
Make pickling brine by boiling together 1 part vinegar, 2 parts sugar, and 3 parts water, also known as 1-2-3 brine.
Blanch the carrot strips in lightly salted water for 10 seconds. Remove the carrots and place them in a bowl or container. Pour the pickling brine over and let sit until room temperature.

Combine all the ingredients for the sauce in a saucepan, excluding lime. Reduce to half. Set aside and let it cool before adding lime juice.
Cut the broccoli into even pieces. Sauté the broccoli in a pan for a few minutes before adding the sauce and letting it simmer until glazed.
Sprinkle with toasted sesame seeds.

Bring water to a boil and pour over the glass noodles. Let them steep for about 5 minutes.
Cool the noodles and add finely chopped mint, chervil, cilantro, and basil, then season with rice vinegar.

Blend cilantro and chervil with oil in a blender for 3 minutes. Pour the oil into a saucepan and let it simmer gently for 5 minutes, then remove from heat and let sit on the counter for 10 minutes to cool. Strain through a very fine sieve and chill completely.

Follow the instructions on the rice paper packaging to prepare them for rolling into spring rolls. Fill the spring rolls with shrimp, vegetables, and rice noodles. Serve with herb oil and ponzu sauce.