Mango Shrimp Summer Rolls

Mango Shrimp Summer Rolls
Photo by Rita Maas

Ingredients

  • 3 ounces vermicelli rice-stick noodles
  • 8 8-inch rice-paper rounds
  • 48 fresh mint leaves
  • ½ teaspoon salt
  • 48 fresh cilantro leaves (from about 1 bunch)
  • 1 seedless cucumber (usually plastic-wrapped; 1 lb)
  • 3 scallions
  • + 8 more ingredients
    • 2 ½ teaspoons brown sugar
    • 3 tablespoons fresh lime juice
    • 1 pound firm-ripe mango
    • 2 tablespoons sugar
    • 3 tablespoons rice vinegar
    • 2 tablespoons water
    • 12 large shrimp in shell (21 to 25 per lb), peeled
    • 3 tablespoons Asian fish sauce such as Thai nam pla or Vietnamese nuoc mam

Stir together all sauce ingredients in a small bowl until sugar is dissolved. Add shrimp to a 4- to 5-quart 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 ...

View full recipe at Epicurious

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