Shrimp and Mango Summer Rolls
Reprinted with permission from You Can Trust a Skinny Cook: 140 Recipes That Love You Back by Allison Fishman (John Wiley and Sons, Inc., 2011) Copyright © 2011 by Allison Fishman. Photography by Lucy Schaeffer.
4 servings
Serving Size: 2 rolls with 1 tablespoon Nuoc Cham
Prep Time: 30 minutes; total time 45 minutes
When this roll comes together, it's almost like a stained glass window. You can see the shrimp, mango, and herbs through the thin rice paper wrapper. If you like design, cake decorating, or accessorizing, this recipe is for you.
If you're not so much about presentation, you can still have fun. Just see the Can't Wrap Your Head Around It? tip below. For extra flavor, serve this with the Spicy Peanut Sauce; it's an extra 47 calories per tablespoon. The Nuoc Cham is 11 calories.
Ingredients
- 12 large shrimp, cooked and halved lengthwise
- 1 small ripe mango, cut into long, thin matchsticks
- 2/3 cup fresh bean sprouts
- 1/2 cup fresh mint leaves
- 1/2 cup sliced fresh basil leaves
- 1/2 cup fresh cilantro leaves
- 4 large leaves Boston or red leaf lettuce, sliced in half
- 8 spring roll wrappers, plus a few as they're fragile (see tip below)
- 1/2 cup Nuoc Cham
- Spicy Peanut Sauce
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Instructions
1. The easiest way to make summer rolls is with assembly-line precision, so let's set it up. Prepare the shrimp, mango, bean sprouts, mint, basil, cilantro, and lettuce leaves and organize the ingredients in individual bowls or piles on a larger platter or cutting board. Place a skillet of warm water on the counter, and be sure the skillet is wide enough so that each wrapper can lay flat. Lay a dry kitchen towel on the counter near the skillet; this is where you will make the roll. Prepare a platter with a slightly damp kitchen towel so that you can cover the completed rolls and prevent them from drying out.
2. Lay a wrapper in the warm water and remove when it feels like wet plastic wrap, 10 to 20 seconds depending on the heat of the water (you want it as hot as you can comfortably touch it, the hotter the better). Place the flexible wrapper on the dry towel and place 1 piece of lettuce in the bottom third of the wrapper. Top with 3 slices of shrimp and some mango, sprouts, and herbs. Roll up, tucking the sides in, burrito-style. Place on the platter and cover with the slightly damp towel. Repeat with the remaining wrappers.
3. Serve the rolls whole or slice on the bias. Serve with Nuoc Cham for dipping, if desired.
Kitchen Tip: Can't Wrap Your Head Around It? If you can't find spring roll wrappers in the ethnic aisle of your grocery store, and you don't have an Asian market nearby, you can order them online from a number of sites, including Amazon.com.
If you can't be bothered with the wrappers or don't feel like assembling, divide the fillings among small Bibb lettuce leaves. Your rolls will be lovely, easier to prepare, and just as dippable.
Kitchen Tip: Spring Roll Wrappers are Fragile: Wet, malleable spring roll wrappers are very fragile. You may tear a few when you work with them, but don't fret; everybody does. That's why they come so many to a package. Toss the wrecked wrapper to the side, pull out a new sheet, and try again.
About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
