Best 3 Shrimp And Mango Summer Rolls Recipes

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).

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.

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.