Mango & Shrimp Fresh Spring Rolls with Peanut Dipping Sauce

If you haven’t worked with rice paper before, an important note is that it doesn’t take long to hydrate the sheets in warm water. Once moistened, you’ll want to work quickly. The wrap will continue to soften as you fill, so don’t worry if it’s not completely pliable when you remove it from the water. One at a time, give the sheet a quick dip in a bowl of water, then on your work surface, fill with the noodles, shrimp, herbs and vegetables. Roll it up burrito style, then keep covered under a damp dish towel or plastic wrap until serving as they can dry out quickly after rolled. The peanut sauce is simple and delicious, the perfect dunk for your fresh spring roll.

Mango & Shrimp Fresh Spring Rolls with Peanut Dipping Sauce

Prep Time 20 minutes
If you haven't worked with rice paper before, an important note is that it doesn't take long to hydrate the sheets in warm water. Once moistened, you'll want to work quickly. The wrap will continue to soften as you fill, so don't worry if it's not completely pliable when you remove it from the water. One at a time, give the sheet a quick dip in a bowl of water, then on your work surface, fill with the noodles, shrimp, herbs and vegetables. Roll it up burrito style, then keep covered under a damp dish towel or plastic wrap until serving as they can dry out quickly after rolled. The peanut sauce is simple and delicious, the perfect dunk for your fresh spring roll.
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Course Appetizer
Servings 8 spring rolls

Ingredients
 

For the spring rolls:

  • 8 round rice paper sheets
  • 24 small cooked and peeled shrimp
  • 1 ripe yellow mango, peeled and cut into thick matchsticks
  • 6 ounces rice noodles
  • 1 cup jicama, peeled and cut into matchsticks, or use cucumber
  • ½ cup basil or mint leaves, or a combination
  • 2 scallions, cut into 2-inch lengths
  • 1 medium jalapeno, sliced thinly

For the sauce:

  • cup smooth peanut butter
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon lime juice
  • 1 tablespoon honey
  • 1 small garlic clove, grated finely
  • 1 teaspoon fresh ginger root, grated finely
  • 2-4 tablespoons water
  • salt to taste

Instructions
 

  • Begin by making the sauce. Combine all of the ingredients, except the water and salt, in a small bowl and mix well. Add two tablespoons of warm water, and taste for seasoning, adding more salt if needed. Depending on the brand and type of peanut butter that you use, you may need more water to thin the sauce and may need more salt.
  • Cook the noodles according to package directions, drain and rinse in cold water, draining well after rinsing.
  • Bring two cups of water to a simmer in a small pot or tea kettle. Turn off the heat and keep warm.
  • Gather together all of your ingredients for filling the spring rolls, and have a platter ready, moistened with a little water, and some plastic wrap nearby.
  • Pour a little of the hot water into a wide, flat bowl or deep plate. The plate should be big enough, and hold enough water, that you can dip a rice paper round into the hot water. Working with one sheet of rice paper at a time, dip it quickly into the water, then turn it and dip the other side. Place on a work surface that has been moistened with water.
  • Place a handful of noodles in the center of the rice paper, then top with a few pieces of mango, a few pieces of jicama, and the basil and green onions and three shrimp. Begin rolling the bottom up over the filling, then fold in the sides and continue to roll until it is wrapped closed. Place on a plate moistened with a small amount of water and cover with a damp dish towel or plastic wrap. Continue with the remaining rice paper sheets and filling, covering the plate with plastic wrap to keep them from drying out. Be careful not to let the spring rolls touch as they will stick to each other. If you are making them ahead of time, wrap each roll individually in plastic wrap.
  • Serve the spring rolls with the dipping sauce.
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