Mango Shrimp Summer Rolls Recipes

SHRIMP AND MANGO SUMMER ROLLS

Steps:

• For the cashew sauce: Whisk the coconut milk, cashew butter, agave nectar, lime juice, fish sauce and chili garlic sauce in a bowl with 1 tablespoon water until smooth.
• For the summer rolls: Bring 4 cups water to a boil in a small pot 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, halve, pit, peel and slice the avocado into 1/4-inch slices. Peel, pit and slice the mango into thin strips 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 on the basil. Place 2 slices of avocado across the shrimp, top with some vermicelli and finish with 2 mango slices. Fold in the sides of the wrapper and roll tightly. Place the roll 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.

SHRIMP AND MANGO SUMMER ROLLS

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.

SHRIMP AND MANGO SUMMER ROLLS

Steps:

• To make the dipping sauce, whisk together the rice vinegar, fish sauce, lime juice, hoisin sauce, ginger and Sriracha in a serving bowl.
• 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.
• Lay the softened wrappers out on a work surface. Arrange 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.

SHRIMP AND MANGO SUMMER ROLLS

Steps:

• For the shrimp and mango summer rolls: Fill a large bowl with water and add ice cubes. Bring a large saucepan of salted water to a boil, add the shrimp and blanch until just cooked through, 3 to 5 minutes. Drain and transfer to the bowl with ice water to stop the cooking. Let the shrimp sit in the ice bath for 2 minutes, then drain and pat dry the shrimp, slice horizontally in half and transfer to a medium bowl. Add the mangoes, lime juice, fish sauce and sambal, season with pepper and stir to combine.
• Fill a dish with hot tap water. Add a wrapper for 2 seconds only and transfer the wrapper to a lint-free towel to drain, top with a second towel and blot dry. Flip over the stack of towels and peel off the top towel. Top the wrapper with 2 to 3 Thai basil leaves and the shrimp and mango filling. Fold up the bottom and force the filling downwards to form a log. Then fold in both sides then continue rolling. Store under a damp towel to keep moist. Repeat with remaining rolls. Halve each roll on the diagonal and serve immediately.
• Make the lime dipping sauce: Mix all the ingredients in a bowl and serve with the rolls.

SHRIMP SUMMER ROLLS

Steps:

• Bring 1 inch water to a boil in a large, deep straight-sided skillet. Submerge shrimp; immediately remove from heat and cover. Let stand 3 minutes; drain. Let cool and peel. Cut in half lengthwise and devein. Shrimp can be stored in refrigerator up to 1 day.
• Place vermicelli in a baking dish and cover with 1 inch hot tap water. Let stand until water is tepid, about 30 minutes; drain. Vermicelli can be stored in refrigerator up to 1 day.
• Submerge cabbage and carrots in 2 separate bowls of ice water 30 minutes; drain. Place alongside cucumber, scallions, basil, shrimp, and noodles on a platter.
• Pour at least 1 inch warm water into a bowl slightly larger than spring-roll skins. Submerge 1 skin in warm water until pliable but still firm, about 10 seconds. (Replace warm water as necessary.) Transfer to a plate. Serve with dipping sauce and sambal oelek.

MANGO SHRIMP SUMMER ROLLS

Steps:

• Make sauce:
• Stir together all sauce ingredients in a small bowl until sugar is dissolved.
• Make rolls:
• Add shrimp to a 4- to 5-quart pot of boiling salted water then reduce heat and poach shrimp at a bare simmer, uncovered, until just cooked through, about 3 minutes. Transfer shrimp with a slotted spoon to a bowl of ice and cold water to stop cooking, then return shrimp cooking water to a boil. Chill shrimp in ice water 2 minutes, then drain and pat dry. Cut each shrimp in half lengthwise, deveining if necessary.
• Add noodles to boiling water and cook until just tender, about 3 minutes. Drain in a colander, then rinse under cold running water and drain well. Stir together vinegar, sugar, and salt in a large bowl until sugar is dissolved, then add noodles and toss to coat.
• Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Check rice-paper rounds and use only those that have no holes. Soak 1 round in warm water until pliable, 30 seconds to 1 minute, then carefully transfer to paper towels.
• Arrange 3 shrimp halves (cut sides up) in a row across bottom third (part nearest you) of soaked rice paper. Spread 1/4 cup noodles on top of shrimp and arrange 3 cilantro leaves, 3 mint leaves, 8 cucumber matchsticks, 6 scallion strips, and 10 mango matchsticks horizontally on top of noodles. Fold bottom of rice paper over filling and begin rolling up tightly, stopping at halfway point. Arrange 3 more mint leaves and 3 more cilantro leaves along crease, then fold in ends and continue rolling. Transfer summer roll, seam side down, to a plate and cover with dampened paper towels. Make 7 more rolls in same manner and serve, whole or halved diagonally, with dipping sauce.
• *Available at Asian markets and ethnicgrocer.com (866-438-4642).