Shrimp And Mango Summer Rolls

3 from 2 ratings

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.

Servings

servings

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.