Shrimp and Mango Summer Rolls

These sweet, refreshing summer rolls are easy to whip up-a bonus in hot summer weather. Delicate Thai basil leaves give the rolls a fresh[, herbal tang.]

Total Time:
40 min
Prep:
30 min
Cook:
10 min
Ingredients
  • Spicy Cashew Sauce:
  • 3 tablespoons cashew butter
  • 1/4 cup unsweetened coconut milk
  • 2 teaspoons fish sauce (nam pla)
  • 1 to 2 teaspoons Asian chili garlic sauce
  • 1 tablespoon fresh lime juice
  • 1 tablespoon agave nectar
  • Summer Rolls:
  • 12 small shrimp, peeled and deveined
  • 1 (1.76-ounce) package vermicelli noodles (bean thread)
  • 2 tablespoons mirin
  • 1 large ripe mango
  • 1 large ripe avocado
  • 8 rice spring roll wrappers (banh trang)
  • 24 fresh Thai basil leaves or mint leaves
Directions
  • 1. 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.

  • 2. 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.

  • 3. 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.

  • 4. 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.

  • 5. 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.

  • 6. 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.

  • Copyright 2011 Television Food Network, G.P. All rights reserved

  • Calories: 346

  • Total Fat: 14 grams

  • Saturated Fat: 4.5 grams

  • Total Carbohydrates: 49 grams

  • Protein: 13 grams

  • Sodium: 276 milligrams

  • Cholesterol: 23 milligrams

  • Fiber: 5 grams


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