Mango Noodle Shrimp Spring Rolls
Ingredients
Mango Noodle Shrimp Spring Rolls
- 2 oz Vermicelli Noodles (rice noodles)
- 1 fl oz sesame oil
- 10 sheets rice paper
- 2 lbs shrimp, cooked and cooled (tails removed)
- 10 leaves butter lettuce
- 1 red pepper, sliced Julienne
- 1 cup carrot strips (or matchstick)
- 1 cucumber, sliced Julienne
- 1 bunch cilantro leaves
- 1 bunch mint
- 1 bunch green onions, bias cut
- 1 cup fresh mango, sliced Julienne
Mango Soy Ginger Sauce
- 2 cups fresh mango, blended
- 1 fl oz sesame oil
- 1 fl oz rice vinegar
- 2 fl oz Sriracha
- 1 tbsp sesame seeds
- 1/4 cup fresh mango, minced
Instructions
Mango Shrimp Rolls
- Bring a pot of water to a boil. Add noodles and cook according to the directions on the package, until al dente.
- Drain, rinse under cold water, transfer to a bowl and drizzle with some sesame oil.
- Fill a shallow pan with warm water.
- Arrange all prepared fillings, so they are next to the pan.
- Place 1 rice paper at a time in the pan with water. Let it sit for 20-30 seconds, until the sheet is soft and pliable. Place the sheet onto cutting board or parchment paper.
- Leave at least 1 inch around the edges, cover the lower 1/3 of the rice paper sheet with lettuce, peppers, carrots, cucumbers, cilantro, green onions, shrimp, then mango.
- Roll up the paper halfway into a cylinder. Fold the sides in an envelope pattern.
- Repeat with the remaining wrappers until all are filled and rolled and serve with Mango Soy Ginger Sauce.
Mango Soy Ginger Sauce
- Combine all ingredients into mixing bowl and whisk until all ingredients are combined.
- Place into serving bowl and serve with spring rolls.
Categories: Appetizers, Lunch & Dinner
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