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Shrimp and Mango Summer Rolls

Source of Recipe

From "Half Baked Harvest Cookbook" by Tieghan Gerard


Recipe Introduction

"I really don't enjoy the process of frying, so I love that summer rolls, unlike egg rolls or spring rolls, aren't fried but are still the perfect finger food. They're light and pretty and oh so yummy! I stuff these with all my favorites — fresh mango, avocado, bell peppers, and shredded cabbage — but you can make up your own mix of veggies. Zucchini would be amazing, as would shredded beets. Just have fun and be creative! One thing you can't mess with, though, is the sweet Thai chili sauce. Trust me — just smother it all over!"

List of Ingredients

Sweet Thai Chili Sauce:
â—¦ â…” cup store-bought sweet Thai chili sauce
â—¦ ¼ cup low-sodium soy sauce
â—¦ 2 tablespoons fish sauce
â—¦ 2 tablespoons tahini
â—¦ Zest and juice of 1 lime
â—¦ 1 (1-inch) knob fresh ginger, peeled and grated
â—¦ 1 clove garlic, minced or grated

Summer Rolls:
â—¦ Juice of 1 lime
â—¦ 1 large avocado, pitted, peeled, and thinly sliced
â—¦ 1 yellow or red bell pepper, cut into matchsticks
â—¦ 2 large carrots, cut into matchsticks
â—¦ 1 cup shredded purple cabbage
â—¦ ¼ cup chopped fresh Thai basil or regular basil
â—¦ ¼ cup chopped fresh mint
â—¦ 1 ripe mango, peeled and sliced into matchsticks
â—¦ 24 cooked small shrimp, tails removed
â—¦ 12 rice paper wrappers
â—¦ Freshly ground pepper
â—¦ Chopped peanuts, for garnish (optional)


Recipe

Make the Sauce:
In a small bowl, whisk together the Thai chili sauce, soy sauce, fish sauce, tahini, lime zest, lime juice, ginger, and garlic until smooth and combined.

Make the Summer Rolls:
Squeeze a little lime juice over the sliced avocado, being sure to coat the pieces so they don't brown. Set up an assembly line of the avocado, bell pepper, carrot, cabbage, herbs, mango, and shrimp.

Fill a shallow medium bowl with warm water. Working with one rice paper sheet at a time, soak the sheet in the warm water for about 10 seconds, until softened. Transfer to a work surface, narrow edge toward you. On the end of the rice paper closest to you, layer one or two slices of avocado, basil, mint, mango, two cooked shrimp, and a handful of the veggies. Be careful not to overstuff the wrappers. Season with pepper.

Fold both short sides into the center of the paper and roll the sheet away from your body as tightly as possible without ripping the wrapper. Place the finished rolls on a serving platter, seam-side down, and cover with a damp dish towel to keep the rolls from drying out.

Sprinkle the finished rolls with chopped peanuts, if desired.
Serve with sweet Thai chili sauce alongside for dipping.

Makes 12



• Note:
For easier and faster rolling, you can combine your vegetables and herbs in a bowl, season with black pepper, and then roll them up in the wrappers as directed.