Monday, August 13, 2012

SHRIMP AND MANGO SUMMER ROLLS


It's another Food Matters Project Monday. We have been cooking from Mark Bittmans cookbook now for over 6 months. It's been such a fun project, cooking with so many talented and creative members. This week Alyssa from Everyday Maven chose Mark Bittmans recipe for Summer Rolls with Peanut Sauce. This was the perfect meal for our warm summer days.

My favorite summer rolls have shrimp in them. I have been making them that way for a long time so to switch it up a bit I added fresh, fragrant mango to them. That was a great addition. I like to include cooked bean threads (or cellophane noodles) and plenty of fresh Thai basil, cilantro, chopped lettuce, and mint leaves. A sweet and spicy dipping sauce went well with the rolls and as always I made a peanut sauce. 

                  
                 
                
Make an assembly line with all the ingredients before starting the rolls. You will need a dish of warm water for softening the spring roll skins. I have made these before using beef inside and beer to soften the skins. They were quite tasty.

When the skin is soft (after about 3-5 seconds) lay it on a cutting board and place 3 shrimp first. Then the rest of the ingredients. Roll it up like a burrito and you are good to go. Please click here for Alyssa's step by step photos for making the rolls. She has also posted Mark Bittmans original recipe on her blog. Click here to see what the other members did with their Summer Rolls.

        

Shrimp and Mango Summer Rolls

1 3/4 oz. dried bean threads or cellophane noodles
8 Rice wrappers of spring roll sheets (8.5 inches in diameter)
24 medium shrimp, cooked and peeled, tails removed
1 1/3 TBSP. chopped fresh Thai basil
3 TBSP. chopped fresh mint leaves
3 TBSP. chopped fresh cilantro
2  leaves lettuce, chopped
1/2-1 mango, sliced into thin strips (about 1 cup)

Sweet and spicy dipping sauce
Peanut dipping sauce

Bring a medium sauce pan of water to a boil. Boil noodles for 3-5 minutes, or until al dente, drain. 

Fill a large bowl with warm water. Dip a wrapper into the hot water for 3-5 seconds to soften. Lay wrapper flat. In a row across the center lay 3 shrimp, a handful of the noodles, sliced mango, some basil, mint, cilantro, and lettuce. Leave about 2 inches uncovered on each side. Fold the uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining wrappers.

Serve with Sweet and spicy dipping sauce and Peanut dipping sauce.


SWEET AND SPICY DIPPING SAUCE

4 TBSP. lime juice
1 TBSP. rice vinegar
1 tsp. Agave nectar
1/2 tsp. Sriracha sauce
1 TBSP. thinly slice scallion

Combine ingredients together in a small bowl and refrigerate until ready to serve.


PEANUT SAUCE

There are a lot of peanut sauce recipes but this one tastes great and is SUPER quick. It was given to me by a Vietnamese friend.


3 TBSP. Hoison Sauce
1 1/2 TBSP. peanut butter
1 TBSP. water
1 tsp. Sriracha sauce
1 tsp. finely chopped roasted peanuts

Mix all ingredients together and serve with summer rolls or chicken satay.



12 comments:

Elaine from Join Me For Dinner said...

What a great idea to add mango--Why didn't I think of that? :-) I noticed you arranged the shrimp in the wraps too. Love it.

Camilla said...

These look fabulous! I love the mango addition.

Evi said...

Yours look so nice, I think I need to practice my skills a bit! But I love the addition of shrimp and mango, yummo!

everydaymaven said...

Love these with the noodles and Shrimp!!

Lexi said...

Thanks Elaine, We loved the mango!

Lexi said...

Thank you Camilla!

Lexi said...

Thanks Evi, I have made summer rolls many times so I have had practice but it has been a while so they weren't perfect.

Lexi said...

Thanks Alyssa!

KeelyMarie said...

Lexi! We had the same idea for a sweet and spicy sauce, but I love how different they are. And then you have the hoisin I used for sweet and spicy in the peanut. I have leftover I'm going to try this!

Lexi said...

Keely! I'm going to try yours too!

foodandfrederick.com said...

The shrimp and mango combo is such a good idea! I filled some wonton cups with a shrimp and mango salad a few weeks ago & and am thinking it would also be awesome in spring rolls. Also, I am going to have to try the beer soaked rice paper route ... that sounds genius :-)

Lexi said...

Sarah, I thought about making the beef/beer rolls this week but then changed my mind at the last minute. They are really fun.