Summer Rolls with Shrimp and Mango Recipe
Summer Rolls with Shrimp and Mango
Summery, fresh, crisp, and flavorful. That is what these rolls are. Somehow eating a fresh spring roll doesn't seem the same when eating one any other season. These seem meant for warm weather eating. My first experience with fresh spring rolls was at a Thai place back home. I fell in love with them and easily can make them a meal. I then decided I had to make the spring rolls from Veganomicon - Butternut Squash Spring Rolls - and those were SO awesome that I continue to look for other versions. So, when I saw this recipe, I knew I would try it.
When we were visiting home over Memorial Day Weekend I was sitting at my Mom's table looking at cookbooks. I came across the Cook This Not That book and realized that the one I bought was not the one I had thought I bought. Well, when I went to Barnes and Noble over lunch break one day recently and I remedied that mistake! While I love the one I did buy, I really wanted the one I didn't have. (Hmm, I think I'm sounding like Grumpy in that statement!)
Summer Roll with Shrimp & Mango
Cook This! Not That!
- 1 Tbsp chunk peanut butter
- 1 tbsp sugar
- 1/2 tbsp fish sauce
- 1/2 tbsp rice vinegar (plus more for the noodles)
- 2 oz thin rice noodles
- 8 sheets of rice paper
- 1/2 lb cooked medium shrimp, sliced in half
- 1/2 red bell pepper, thinly sliced
- 1 mango, peeled, pitted, and cut into thin strips
- 4 scallion greens, cut into thin strips
- 1/4 cup cilantro
Combine the peanut butter, sugar, fish sauce and vinegar with 1 tablespoon warm water. Stir to thoroughly combine. Set the peanut sauce aside.
Cook the noodles accordingly to package instructions. Drain and toss with a few shakes of vinegar to keep from sticking.
Dip a sheet of rice paper into a bowl of warm water for a few seconds, until just soft and bendable. Lay the paper on a cutting board. Leaving a 1/2 inch space at each end of the wrapper, top with noodles, 3 or 4 shrimp halves, bell pepper, mango, scallion, and a few whole cilantro leaves. Fold the ends of the rice paper toward the center, then roll tight like a burrito. Repeat with the remaining 7 wrappers. Serve with peanut sauce
4 servings @ 270 calories per serving