Shrimp and Mango Fresh Rolls
Shrimp and Mango Fresh Rolls make the perfect appetizer or snack for a warm spring or summer day. Fill rice paper wrappers with vermicelli noodles, shrimp, sweet mango slices, jalapeños and fresh herbs, then serve the rolls alongside your favorite dipping sauces.
Makes: 10 rolls
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Recipe Created By: Nick Castro
Featured In: Florida Farm & Family
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Recipe Created By: Nick Castro
Featured In: Florida Farm & Family
Ingredients
- 3 ounces dried vermicelli noodles
- 1 teaspoon sesame oil
- 1 tablespoon lime juice
- ¼ teaspoon salt
- ½ pound shrimp, peeled and deveined
- 10 sheets rice paper (fresh roll wrappers)
- 1 small mango, peeled, cored and thinly sliced
- 2 jalapenos, seeded and sliced
- ¼ cup fresh basil, roughly chopped
- ¼ cup fresh cilantro, roughly chopped
- 1 bunch green onions, sliced
- Dipping sauces, for serving (optional): Peanut sauce, hoisin sauce and/or nuoc cham (Vietnamese dipping sauce)
Instructions
- In a medium pot, bring 2 quarts of water to a boil. Cook vermicelli noodles for 4 to 5 minutes, or until tender. Drain noodles, reserving the cooking liquid, and rinse with cold water. Transfer noodles to a small bowl and toss with sesame oil, lime juice and salt. Set aside.
- Bring reserved water back to a boil. Add the shrimp, turn off the heat, and let shrimp cook for 2 to 3 minutes in the hot water until they are pink and firm. Drain shrimp and transfer to a small bowl. Place in the refrigerator to cool, then cut each shrimp in half lengthwise.
- Fill a shallow dish about halfway with cool water and lay a damp cloth on a cutting board to assemble fresh rolls.
- Soak 1 sheet of rice paper in the water for 10 to 15 seconds. Shake off excess water, then place rice paper on the damp cloth.
- On the bottom half of the rice paper, place 2 half pieces of shrimp, then 3 to 4 slices of mango, about 2 tablespoons of vermicelli noodles, 2 to 3 jalapeño slices, and a sprinkle each of basil, cilantro and sliced green onions.
- Starting at the bottom of the rice paper, begin to roll toward the top as tightly as possible, folding in the sides of the rice paper about halfway through before continuing to roll all the way to the top.
- Repeat steps 4 through 6 with the rest of the rice paper sheets and remaining ingredients. Serve rolls immediately alongside preferred dipping sauces, if desired.
Nutrition Information
Serving size: 2 rolls|Calories: 250|Sodium: 249mg|Fat: 2.3g|Carbohydrates: 44.7g|Fiber: 2.1g|Protein: 13g|
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