Shrimp and Mango Summer Rolls with Sweet and Spicy Dipping Sauce

Name: Shrimp and Mango Summer Rolls with Sweet and Spicy Dipping Sauce
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon agave nectar; 16 larges basil leaves; 50 grams 1/2 cups cooked bean threads, or cellophane noodles dried), cooled, rinsed, and squeezed dry; 4 leaves red leaf lettuce leaves, spines removed and torn into 2-inch pieces; 4 Tbsps lime juice; 1 smalls mango, peeled and sliced into thin strips (about 1 cup); 16 larges mint leaves; 8 inch sheets (8-inch) round sheets rice paper; 1 Tbsp rice vinegar; 1 Tbsp thinly sliced scallion; 16 mediums shrimp, cooked and peeled, tails removed and sliced in half down the middle; 1 teaspoons Sriracha sauce

Shrimp and Mango Summer Rolls with Sweet and Spicy Dipping Sauce is a dairy free and pescatarian side dish. One serving contains 143 calories, 7g of protein, and 1g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 4. The Fourth Of July will be even more special with this recipe. If you have mint leaves, rice vinegar, lime juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

Combine first 5 ingredients (through scallion) in a small bowl; refrigerate.

Ingredients you will need

Green Onions

Equipment you will use

Bowl

To make rolls: Fill a large shallow dish with warm water. Wet a clean kitchen towel; wring out and place on a clean work surface.

Ingredients you will need

Roll

Water

Equipment you will use

Kitchen Towels

Place 1 rice paper sheet in warm water; soak to soften (about 30 seconds).

Ingredients you will need

Spring Roll Wrappers

Water

Remove from water; place on kitchen towel. Working quickly, place 2 basil leaves facedown in center of paper, leaving 3 inches at bottom of paper and about 1 1/2 inches on each side.

Ingredients you will need

Fresh Basil

Water

Equipment you will use

Kitchen Towels

Place 3 pieces lettuce on top of basil; mound 2 tablespoons noodles on top of lettuce. Top each with mango strips (1/4 ounce) and 4 shrimp halves. Arrange 2 mint leaves, face-side up, on top of shrimp. Pull bottom of wrapper over filling, fold in sides, and roll wrapper into a cylinder. Repeat with remaining ingredients; serve with dipping sauce.

Ingredients you will need

Dipping Sauce

Mint

Lettuce

Pasta

Shrimp

Basil

Mango

Roll

Equipment

Bowl

Kitchen Towels

Ingredients

Servings:

1teaspoon

agave nectar 16larges

basil leaves 50grams

1/2 cups cooked bean threads, or cellophane noodles dried), cooled, rinsed, and squeezed dry 4leaves

red leaf lettuce leaves, spines removed and torn into 2-inch pieces 4Tbsps

lime juice 1smalls

mango, peeled and sliced into thin strips (about 1 cup)16larges

mint leaves 8inch sheets

(8-inch) round sheets rice paper 1Tbsp

rice vinegar 1Tbsp

thinly sliced scallion 16mediums

shrimp, cooked and peeled, tails removed and sliced in half down the middle 1teaspoons

Sriracha sauce

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Menage a Trois Limelight Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.