Mango Shrimp Summer Rolls

Name: Mango Shrimp Summer Rolls
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 3 teaspoons packed brown sugar; 1 seedless cucumber (usually plastic-wrapped; 1 lb), peeled, cored, and cut into 1/8-inch-thick matchsticks; 48 fresh cilantro leaves (from about 1 bunch); 48 fresh mint leaves (from about 1 bunch); 3 Tbsps fresh lime juice; 454 grams firm-ripe mango, peeled, pitted, and cut into 1/8-inch-thick matchsticks; 85 grams vermicelli rice-stick noodles; 3 Tbsps rice vinegar; 1 teaspoons salt; 3 scallions, cut into 3-inch-long julienne strips; 12 larges shrimp in shell (21 to 25 per pound), peeled; 2 Tbsps sugar; 2 Tbsps water

Mango Shrimp Summer Rolls might be just the hor d'oeuvre you are searching for. This recipe serves 8. Watching your figure? This dairy free and pescatarian recipe has 113 calories, 3g of protein, and 1g of fat per serving. Head to the store and pick up water, lime juice, cilantro leaves, and a few other things to make it today. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Stir together all sauce ingredients in a small bowl until sugar is dissolved.

Ingredients you will need

Sauce

Sugar

Equipment you will use

Bowl

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.

Ingredients you will need

Shrimp

Water

Equipment you will use

Pot

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.

Ingredients you will need

Water

Shrimp

Ice

Equipment you will use

Slotted Spoon

Bowl

Cut each shrimp in half lengthwise, deveining if necessary.

Ingredients you will need

Shrimp

Add noodles to boiling water and cook until just tender, about 3 minutes.

Ingredients you will need

Pasta

Water

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.

Ingredients you will need

Pasta

Vinegar

Sugar

Water

Salt

Equipment you will use

Colander

Bowl

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.

Ingredients you will need

Water

Rice

Equipment you will use

Paper Towels

Baking Pan

Arrange 3 shrimp halves (cut sides up) in a row across bottom third (part nearest you) of soaked rice paper.

Ingredients you will need

Spring Roll Wrappers

Shrimp

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.

Ingredients you will need

Fresh Cilantro

Mint

Spring Roll Wrappers

Cucumber

Green Onions

Pasta

Shrimp

Spread

Mango

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.

Ingredients you will need

Dipping Sauce

Roll

Equipment you will use

Paper Towels

*Available at Asian markets and ethnicgrocer.com (866-438-4642).

Summer rolls can be made 4 hours ahead and chilled, covered with dampened paper towels and then with plastic wrap. Bring to room temperature before serving.

Ingredients you will need

Roll

Wrap

Equipment you will use

Paper Towels

Plastic Wrap

Equipment

Ingredients

Servings:

3teaspoons

packed brown sugar 1

seedless cucumber (usually plastic-wrapped; 1 lb), peeled, cored, and cut into 1/8-inch-thick matchsticks 48

fresh cilantro leaves (from about 1 bunch)48

fresh mint leaves (from about 1 bunch)3Tbsps

fresh lime juice 454grams

firm-ripe mango, peeled, pitted, and cut into 1/8-inch-thick matchsticks 85grams

vermicelli rice-stick noodles 3Tbsps

rice vinegar 1teaspoons

salt 3

scallions, cut into 3-inch-long julienne strips 12larges

shrimp in shell (21 to 25 per pound), peeled 2Tbsps

sugar 2Tbsps

water

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp on the menu? Try pairing with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Scarpetta Pinot Grigio. It has 4.2 out of 5 stars and a bottle costs about 13 dollars.