Try this Mango Shrimp Summer Rolls recipe, or contribute your own.
Suggest a better descriptionDirections:
Make sauce: Stir together all sauce ingredients in a small bowluntil sugar is dissolved.
Make rolls: Add shrimp to a 4- to 5-quart pot ofboiling salt water, then reduce heat and poach shrimp at a bare simmer,uncovered, until just cooked through, about 3 minutes. Transfer shrimp with aslotted spoon to a bowl of ice and cold water to stop cooking, then returnshrimp cooking water to a boil. Chill shrimp in ice water 2 minutes, then drainand pat dry. Cut each shrimp in half lengthwise, deveining if necessary.Addnoodles to boiling water and cook until just tender, about 3 minutes. Drain in acolander, then rinse under cold running water and drain well. Stir togethervinegar, sugar, and salt in a large bowl until sugar is dissolved, then addnoodles and toss to coat.
Put a double thickness of paper towel on a wor ksurface and fill a shallow baking pan with warm water. Check rice-paper roundsand use only those that have no holes. Soak 1 round in warm water until pliable,30 seconds to 1 minute, then carefully transfer to paper towels.
Arrange 3 shrimp halves (cut sides up) in a row across bottom third (part nearest you) of soaked rice paper. Spread 1/4 cup noodles on top of shrimp and arrange 3 cilantro leaves, 3 mint leaves, 8 cucumber matchsticks, 6 scallion strips, and 10 mango matchsticks horizontally on top of noodles. Fold bottom of rice paperover filling and begin rolling up tightly, stopping at halfway point. Arrange 3more mint leaves and 3 more cilantro leaves along crease, then fold in ends andcontinue rolling. Transfer summer roll, seam side down, to a plate and coverwith dampened paper towels.
Make 7 more rolls in same manner and serve, whole orhalved diagonally, with dipping sauce.Cooks' note: • Summer rolls can bemade 4 hours ahead and chilled, covered with dampened paper towels and then withplastic wrap.
Bring to room temperature before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (832g) | ||
Recipe Makes: 4 Pr Servin | ||
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Calories: 330 | ||
Calories from Fat: 24 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.7g | 4 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 61.9mg | 2 % | |
Potassium 2031.3mg | 53 % | |
Total Carbohydrate 75.5g | 22 % | |
Dietary Fiber 10.9g | 44 % | |
Sugars, other 64.6g | ||
Protein 11.8g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 330
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