Shrimp and Mango Summer Rolls Recipe


Nutrition

Cal/Serving: 299
Daily Value: 15%
Servings: 4

Low-Fat
Low-Fat-Abs, Dairy-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Alcohol-Free
Fat2g3%
Saturated0g2%
Carbs66g22%
Fiber5g19%
Sugars24g0%
Protein8g16%
Cholesterol6mg2%
Sodium736mg31%
Calcium65mg6%
Magnesium41mg10%
Potassium389mg11%
Iron3mg15%
Zinc1mg4%
Phosphorus83mg12%
Vitamin A2063IU41%
Vitamin C72mg120%
Thiamin (B1)0mg25%
Riboflavin (B2)0mg18%
Niacin (B3)5mg24%
Vitamin B60mg12%
Folic Acid (B9)133µg33%
Vitamin B120µg1%
Vitamin E2mg8%
Vitamin K14µg17%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Shrimp and Mango Summer Rolls
Bill Bettencourt

I call these light, fresh-tasting rolls summer rolls because they feature basil, an herb I associate with that season. Mangos, a warm-weather fruit, add tropical allure, and nicely accent the sweetness of the shrimp. Sambal adds heat, which is "cooled" by fresh mint. In other words, this dish is a party for your mouth. I like to wrap these in rice paper, but, for simplicity and even more freshness, you can use lettuce leaves instead.

Click here to see Beam Ming Tsai into the Kitchen.

3
Ratings4

INGREDIENTS

  • Kosher salt, to taste
  • 16 medium-sized shrimp, peeled, deveined, and halved lengthwise
  • 2 medium-sized ripe mangos, peeled, pitted, halved, and sliced 1/2-inch thick
  • Juice of 2 limes
  • 1 tablespoon fish sauce
  • 1 teaspoon sambal or hot sauce, or to taste
  • Freshly ground black pepper, to taste
  • 8 rice paper wrappers or 8 Bibb lettuce leaves
  • 1 bunch Thai basil or regular basil, stemmed

DIRECTIONS

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, 30-60 seconds. Drain and transfer to the bowl with ice water to stop the cooking. Immediately drain the shrimp and transfer to a medium-sized bowl. Add the mangos, lime juice, fish sauce, and sambal, season with pepper, to taste, and stir to combine.

Soften the rice paper wrappers, if using: Place 1 in a circular baking dish and cover with hot water. Soak until just softened, 15-30 seconds. Transfer the wrapper to a lint-free towel to drain, top with a second towel, and blot dry.

Transfer the rice paper to a flat surface, place 4 pieces of shrimp from the filling across the center of the wrapper, and top with one-eighth of the filling. Top with 3 or 4 basil leaves and roll, folding in the sides halfway through. Alternatively, roll using lettuce leaves. Repeat with the remaining rice paper or lettuce leaves, shrimp, and filling.

Halve each roll on a bias and serve immediately.

Recipe Details

Adapted from "Simply Ming in Your Kitchen" by Ming Tsai and Arthur Boehm (Kyle Books, 2012)

Servings: 4
Cuisine: Asian
Special Designations: Kid-friendly, Healthy

Notes and Substitutions:

Note: These can prepared ahead of time and placed in a rectangular storage container. Cover the rolls with a damp towel, cover it with plastic wrap, then snap on the lid. Refrigerate and bring to room temperature before serving.

To Drink: A New World Sauvignon Blanc, like Wither Hills, from New Zealand



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