Shrimp And Mango Summer Rolls
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.
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Servings
4
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.