Mango Shrimp Summer Rolls

These are awesome for a light summer dinner!
Photo by Kimberly D.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For rolls

  • 12

    large shrimp, (21 to 25 per pound), peeled and cooked

  • 3

    ounces vermicelli rice-stick noodles*

  • 3

    tablespoons rice vinegar

  • 2

    tablespoons sugar

  • 1/2

    teaspoon salt

  • 8

    (8-inch) rice-paper rounds plus additional in case some tear*

  • 48

    fresh cilantro leaves (from about 1 bunch)

  • 48

    fresh mint leaves (from about 1 bunch)

  • 1

    seedless cucumber (usually plastic-wrapped; 1 lb), peeled, cored, and cut into 1/8-inch-thick matchsticks

  • 3

    scallions, cut into 3-inch-long julienne strips

  • 1

    pound firm-ripe mango, peeled, pitted, and cut into 1/8-inch-thick matchsticks

  • Thai Peanut Sauce for dipping

Directions

Make rolls: Cook noodles in boiling water, per directions, about 3 minutes. Drain in a colander, then rinse under cold running water and drain well. Stir together vinegar, sugar, and salt in a large bowl until sugar is dissolved, then add noodles and toss to coat. Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Check rice-paper rounds and use only those that have no holes. Soak 1 round in warm water until pliable, 30 seconds to 1 minute, then carefully transfer to paper towels. Arrange 3 shrimp halves (cut sides up) in a row across bottom third (part nearest you) of soaked rice paper. Spread 1/4 cup noodles on top of shrimp and arrange 3 cilantro leaves, 3 mint leaves, 8 cucumber matchsticks, 6 scallion strips, and 10 mango matchsticks horizontally on top of noodles. Fold bottom of rice paper over filling and begin rolling up tightly, stopping at halfway point. Arrange 3 more mint leaves and 3 more cilantro leaves along crease, then fold in ends and continue rolling. Transfer summer roll, seam side down, to a plate and cover with dampened paper towels. Make 7 more rolls in same manner and serve, whole or halved diagonally, with dipping sauce.

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