Fresh Spring Rolls with Shrimp and Mango
- 500 g (1.1 lb) peeled and deveined shrimp
- 1 ripe mango (300 g or 10.6 oz) peeled and cut into thin strips
- 50 g (1.8 oz) cucumber cut into thin sticks
- 4 romaine lettuce leaves (20 g or 0.7 oz)
- 4 rice paper wrappers (20 cm or 8 in diameter)
- 60 ml (¼ cup) nuoc cham sauce optional
- 30 ml (2 tbsp) sweet chili sauce
- 2.5 ml (½ tsp) finely chopped fresh red chili
- Lettuce leaves for garnish
1. Bring a small pot of salted water to a boil. Add shrimp and cook 2 to 3 minutes until pink and opaque. Drain and rinse under cold water. Pat dry.
2. Peel the mango and cut into thin strips. Cut cucumber into thin sticks.
3. Separate romaine lettuce leaves.
4. For nuoc cham sauce stir in chopped red chili if using.
5. Fill a pie dish with warm water. Dip one rice paper wrapper in water 10 to 15 seconds until pliable. Lay flat on a cutting board.
6. Place 2 to 3 shrimp a few mango strips cucumber sticks and 1 lettuce leaf in the center.
7. Fold left and right sides inward then roll up tightly from the bottom.
8. Repeat with remaining wrappers.
9. Cut each roll in half diagonally.
10. Serve immediately with sweet chili sauce and nuoc cham sauce garnished with lettuce leaves
- Rice paper wrappers
- clean kitchen towels
- saucepan
- cutting board
- knife
- spoon
- dipping sauce bowl
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