Shrimp and Mango Summer Rolls

Shrimp and Mango Summer Rolls
Staff Writer
Shrimp and Mango Summer Rolls

Bill Bettencourt

Shrimp and Mango Summer Rolls

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.

Notes

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

Ingredients

  • Kosher salt, to taste
  • 16  medium-sized shrimp, peeled, deveined, and halved lengthwise
  • 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
  • rice paper wrappers or 8 Bibb lettuce leaves
  • 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.

Nutritional Facts

Total Fat
1g
1%
Cholesterol
1mg
0%
Carbohydrate, by difference
2g
2%
Vitamin A, RAE
2µg
0%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
8mg
1%
Folate, total
5µg
1%
Magnesium, Mg
1mg
0%
Phosphorus, P
11mg
2%
Sodium, Na
153mg
10%
Water
1g
0%

Shrimp Shopping Tip

To save time, buy shrimp that has been cleaned and deveined.

Shrimp Cooking Tip

Leaving the tail on shrimp will add a richer flavor to your dish.

Shrimp Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.