Shrimp & Mango Summer Rolls

Posted by reeniek (291)
Category: Appetizers
Subcategory: thai

Recipe Details:

For Nuoc Cham Dipping Sauce:
1/4 cup fresh lime juice
3 tbsp Asian fish sauce
2 tbsp water
1 tbsp brown sugar, packed
1 clove garlic, minced
1 tbsp carrots, shredded

For Rolls:
12 medium shrimp in shell, peeled and deveined
3 oz vermicelli rice-stick noodles
3 tablespoons rice vinegar
2 tablespoons sugar
1/2 teaspoon salt
8 (8-inch) rice-paper rounds plus extra in case some tear
1/3 cup cilantro, chopped
1/3 cup mint, chopped
1/2 English cucumber, peeled and sliced into ribbons using a vegetable peeler
1 medium carrot, peeled and sliced into ribbons using a vegetable peeler
3 scallions, white parts chopped lengthwise
1 lb firm-ripe mango, peeled, pitted, and cut into 1/8-inch-thick matchsticks

Make sauce:
Stir together all sauce ingredients in a small bowl until sugar is dissolved. Adjust seasonings to your liking.

Make rolls:
Add shrimp to a pot of boiling salted water, then reduce heat and poach shrimp at a bare simmer, uncovered, until just cooked through, about 3 minutes. Transfer shrimp with a slotted spoon to a bowl of ice and cold water to stop cooking, then return shrimp cooking water to a boil. Chill shrimp in ice water 2 minutes, then drain and pat dry. Cut each shrimp in half lengthwise.

Add noodles to boiling water and cook until just tender, about 3 minutes. Drain in a colander, then rinse under cold running water and drain well. Stir together vinegar, sugar, and salt in a large bowl until sugar is dissolved, then add noodles and toss to coat.

Fill a shallow baking pan with warm water. Soak 1 round in warm water until softened, 30 seconds to 1 minute, then carefully transfer to a plate covered with a paper towel.

Place scallions, mint and cilantro in a row across bottom third (part nearest you) of soaked rice paper. Then, arrange 3 shrimp halves cut sides up on top. Spread noodles on top of shrimp, then cucumber and carrot ribbons. Top with the mango matchsticks. Do not overstuff the rolls as they will be difficult to roll. Fold bottom of rice paper over filling and roll up carefully and tightly. Transfer summer roll, seam side down, to a plate and cut in fourths horizontally. Serve with dipping sauce. They can be made 4 hours ahead and chilled, covered with dampened paper towels and then with plastic wrap. Bring to room temperature before serving.

Makes 8 full rolls.

Notes: The rolling part of this recipe is the most challenging. The more practice you get, the better! This is a time-consuming recipe (lot's of chopping) but it is very authentic and good.

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