Edit Module

Canoodling with Pasta

(page 4 of 5)

Mango Shrimp Summer Rolls

I found this recipe in SELF Magazine and have adapted it to fit my tastes. Grab a grocery-store dipping sauce or make your own to serve. This dish can be made up to 4 hours ahead and chilled—but cover with a damp paper towel and plastic wrap.

12 large shrimp, deveined and peeled
3 ounces vermicelli rice-stick noodles
3 tablespoons rice vinegar
2 tablespoons sugar
1/2 teaspoon salt
8 (8-inch) rice paper rounds (get extra in case some tear) or buy spring roll wrappers to save time
48 fresh cilantro leaves (one bunch)
48 fresh mint leaves (one bunch)
1 seedless cucumber (approx. 1 lb. peeled, cored, and julienned)
3 scallions cut into 3”-long julienne strips
1 pound firm ripe mango, peeled, pitted, and julienned

Add shrimp to a 5-quart pot of boiling salted water (1 tablespoon salt to 4 quarts water), reduce heat and poach shrimp at a scant simmer, uncovered, until cooked through (about 3 minutes). Transfer shrimp to ice and bring water to a boil again. Chill shrimp for 2 minutes, pat dry, and devein and cut in half lengthwise. Add noodles to boiling water and cook until tender (about 3 minutes). Rinse and drain noodles. Stir vinegar, sugar, and salt until sugar is dissolved and add noodles. Toss to coat. Put double thickness of paper towel on a flat surface and fill a shallow baking pan with warm water. Check rice-paper rounds for holes, soak one round in the warm water until pliable—about 30 seconds—and transfer to towels (or use store-bought spring roll wrappers). Arrange 3 shrimp halves (cut sides up) in a row across bottom third of soaked rice paper. Spread 1/4 cup noodles on top of shrimp and arrange 3 cilantro leaves, 3 mint leaves, 8 cucumber sticks, 6 scallion strips, and 10 mango sticks horizontally on top of noodles. Fold bottom of rice paper over filling and began rolling tightly. Stop at the halfway point, arrange 3 more mint leaves and 3 more cilantro leaves across crease, then fold in ends and continue rolling. Transfer to a plate, seam down, and cover with damp paper towel. Make the rest of the rolls and serve with sauce. >>>


Sun Valley Magazine encourages its readers to post thoughtful and respectful comments on all of our online stories. Your comments may be edited for length and language.

Add your comment:

Subscribe Today!

Edit Module
Edit Module