SHRIMP AND MANGO SUMMER ROLLS

facebook share image   twitter share image   pinterest share image   E-Mail share image



Shrimp and Mango Summer Rolls image

These sweet, refreshing summer rolls are easy to whip up-a bonus in hot summer weather. Delicate Thai basil leaves give the rolls a fresh, herbal tang.

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Number Of Ingredients 13

3 tablespoons cashew butter
1/4 cup unsweetened coconut milk
2 teaspoons fish sauce (nam pla)
1 to 2 teaspoons Asian chili garlic sauce
1 tablespoon fresh lime juice
1 tablespoon agave nectar
12 small shrimp, peeled and deveined
1 (1.76-ounce) package vermicelli noodles (bean thread)
2 tablespoons mirin
1 large ripe mango
1 large ripe avocado
8 rice spring roll wrappers (banh trang)
24 fresh Thai basil leaves or mint leaves

Steps:

  • For the cashew sauce: Whisk the cashew butter, coconut milk, fish sauce, chili garlic sauce, lime juice, and agave nectar in a bowl with 1 tablespoon water until smooth. Set aside.
  • For the summer roll; In a small pot, bring 4 cups water to a boil and add the shrimp. Cook until the shrimp turn pink, about 2 minutes. Drain well and let the shrimp cool. Slice the shrimp in half lengthwise.
  • Prepare the vermicelli according to package instructions and splash with mirin. Hold the noodles in the colander to allow the mirin to drain and the vermicelli to cool.
  • Meanwhile, peel, pit, and slice the mango into thin strips and set aside. Next, halve, pit, peel, and slice the avocado into 1/4-inch slices and set aside.
  • Fill a large bowl with warm water. Place a spring roll wrapper in the water and soak until soft, about 2 minutes. Gently transfer the wrapper to a dry board and blot excess water with a paper towel. The paper can rip easily if it soaks too long, so be sure to remove it from the soaking water as soon as it's pliable.
  • Allowing the summer roll ingredients to chill before rolling produces best results. Starting an inch from the bottom of the wrapper, place 3 Thai basil leaves face down in a row. Next, place 3 shrimp face down in a row next to the basil. Continue the pattern and place 2 slices of avocado across the shrimp, then top with some vermicelli, and finish with mango slices. Fold in the sides of the wrapper and roll tightly. Place the rolls on a tray with the Thai basil side up and cover with a damp towel. Repeat with the remaining ingredients. Serve the rolls with the cashew dipping sauce on the side.

Nutrition Facts : Calories 346, Fat 14 grams, SaturatedFat 4.5 grams, Cholesterol 23 milligrams, Sodium 276 milligrams, Carbohydrate 49 grams, Fiber 5 grams, Protein 13 grams

There are no comments yet!