3

Shrimp and Mango Summer Rolls

Total Time
10 min
Prep
10 min
Cook
0 min
Serves
4
Difficulty
Moderate
Summer rolls consist of cooked shrimp or pork layered with crunchy vegetables, cooked rice noodles and fresh mint and cilantro leaves.
Ingredients

rice vinegar

2 Tbsp, unseasoned

fish sauce

2 Tbsp

unsweetened lime juice

2 Tbsp

hoisin sauce

2 Tbsp

ginger root

2 Tbsp, fresh, peeled and minced

sriracha chili sauce

1 Tbsp

sriracha chili sauce

1 tsp

rice paper wrappers

8 item(s), (8-inch each)

uncooked shrimp

½ pound(s), cooked

packaged coleslaw mix (shredded cabbage and carrots)

2 cup(s)

mango(es)

1 large, peeled and cut into thick matchsticks

cilantro

¼ cup(s), fresh, chopped

mint leaves

¼ cup(s), fresh, chopped

fresh lime(s)

½ medium, cut into wedges

Instructions

  1. To make the dipping sauce, whisk together the rice vinegar, fish sauce, lime juice, hoisin sauce, ginger, and Sriracha in a serving bowl.
  2. Soak the rice-paper rounds, one at a time, in a large bowl of hot water just until softened, 10 – 30 seconds. Place the rice-paper rounds, as they are softened, on a double layer of paper towels to drain.
  3. Lay the softened wrappers out on a work surface. Arrange about 5 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 a diagonal and serve with the dipping sauce. Yields 2 summer rolls and about 2 tablespoons sauce per serving.

A happier, healthier you starts here