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Shrimp & Mango Summer Rolls

Shrimp & Mango Summer Rolls

3
Points®
Total Time
25 min
Prep
25 min
Cook
0 min
Serves
4
Difficulty
Moderate
Light and chewy, rice paper wrappers (find them in the international aisle of the store) are the perfect vessel for packing in lots of lean protein and produce. The wrappers will last indefinitely, so you can whip up these rolls anytime. Delicate rice paper can seem daunting to wrap. Think of the same folding motion you make with a burrito (tuck in sides and roll). Your first attempts might look a bit funny, but you’ll get the hang of it quickly.

Ingredients

Fish sauce

2 Tbsp

Hoisin sauce

2 Tbsp

Fresh ginger

2 Tbsp, peeled, finely chopped

Unseasoned rice vinegar

2 Tbsp

Unsweetened lime juice

2 Tbsp

Sriracha chili sauce

1 Tbsp

Sriracha chili sauce

1 tsp

Rice paper wrappers

8 item(s), (8 inches each)

Cooked fresh shrimp

½ pound(s)

Packaged coleslaw mix (shredded cabbage and carrots)

2 cup(s)

Mango

1 medium, peeled and cut into thick matchsticks

Cilantro

¼ cup(s), fresh, chopped

Peppermint leaves

¼ cup(s), fresh, chopped

Lime

½ item(s), cut into wedges

Instructions

  1. To make the dipping sauce, in a small bowl, whisk the fish sauce, hoisin sauce, ginger, vinegar, lime juice, and sriracha.
  2. Working with 1 rice paper wrapper at a time, in a large bowl of hot water, soak the wrappers just until softened, 10 to 30 seconds each, and transfer to a double layer of paper towels to drain.
  3. Lay the softened wrappers on a work surface. Arrange a few shrimp along the center of each wrapper, leaving a border at the top and bottom; layer evenly with the coleslaw mix, mango, cilantro, and mint. Fold in the sides of the wrappers and roll up tightly to enclose the filling. Cut each roll in half on an angle. Serve with the dipping sauce and lime wedges.
  4. Serving size: 2 summer rolls and about 2 tbsp sauce

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