Shrimp & Mango Summer Rolls
3
Points®
Total time: 25 min • Prep: 25 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
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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