Ming Tsai, Shrimp and Mango Summer Rolls, as seen on Food Network Kitchen.
Recipe courtesy of Ming Tsai

Shrimp and Mango Summer Rolls

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 8 rolls


Shrimp and Mango Summer Rolls:

Lime Dipping Sauce:


  1. For the shrimp and mango summer rolls: Fill a large bowl with water and add ice cubes. Bring a large saucepan of salted water to a boil, add the shrimp and blanch until just cooked through, 3 to 5 minutes. Drain and transfer to the bowl with ice water to stop the cooking. Let the shrimp sit in the ice bath for 2 minutes, then drain and pat dry the shrimp, slice horizontally in half and transfer to a medium bowl. Add the mangoes, lime juice, fish sauce and sambal, season with pepper and stir to combine.
  2. Fill a dish with hot tap water. Add a wrapper for 2 seconds only and transfer the wrapper to a lint-free towel to drain, top with a second towel and blot dry. Flip over the stack of towels and peel off the top towel. Top the wrapper with 2 to 3 Thai basil leaves and the shrimp and mango filling. Fold up the bottom and force the filling downwards to form a log. Then fold in both sides then continue rolling. Store under a damp towel to keep moist. Repeat with remaining rolls. Halve each roll on the diagonal and serve immediately.
  3. Make the lime dipping sauce: Mix all the ingredients in a bowl and serve with the rolls.