Shrimp And Mango Summer Rolls Recipes

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SHRIMP AND MANGO SUMMER ROLLS



Shrimp and Mango Summer Rolls image

Provided by Ming Tsai

Categories     appetizer

Time 30m

Yield 8 rolls

Number Of Ingredients 13

Kosher salt
16 medium peeled and deveined shrimp
2 medium ripe mangoes, peeled, pitted and sliced into 1/4-inch-thick matchsticks
Juice of 2 limes
2 tablespoons fish sauce
1 to 1 1/2 teaspoons sambal oelek or hot sauce
Freshly ground black pepper
8 rice paper wrappers
1 bunch Thai basil or regular basil leaves
Juice of 2 limes
1 Thai bird chili, thinly sliced
2 tablespoons fish sauce
2 tablespoons thinly sliced scallions

Steps:

  • For the shrimp and mango summer rolls: Fill a large bowl with water and add ice cubes. Bring a large saucepan of salted water to a boil, add the shrimp and blanch until just cooked through, 3 to 5 minutes. Drain and transfer to the bowl with ice water to stop the cooking. Let the shrimp sit in the ice bath for 2 minutes, then drain and pat dry the shrimp, slice horizontally in half and transfer to a medium bowl. Add the mangoes, lime juice, fish sauce and sambal, season with pepper and stir to combine.
  • Fill a dish with hot tap water. Add a wrapper for 2 seconds only and transfer the wrapper to a lint-free towel to drain, top with a second towel and blot dry. Flip over the stack of towels and peel off the top towel. Top the wrapper with 2 to 3 Thai basil leaves and the shrimp and mango filling. Fold up the bottom and force the filling downwards to form a log. Then fold in both sides then continue rolling. Store under a damp towel to keep moist. Repeat with remaining rolls. Halve each roll on the diagonal and serve immediately.
  • Make the lime dipping sauce: Mix all the ingredients in a bowl and serve with the rolls.

MANGO SHRIMP SUMMER ROLLS



Mango Shrimp Summer Rolls image

Categories     Pasta     Mango     Mint     Shrimp     Cucumber     Summer     Cilantro     Gourmet

Yield Makes 8 first-course servings

Number Of Ingredients 17

For dipping sauce
3 tablespoons Asian fish sauce such as Thai nam pla or Vietnamese nuoc mam*
3 tablespoons fresh lime juice
2 tablespoons water
2 1/2 teaspoons packed brown sugar
For rolls
12 large shrimp in shell (21 to 25 per pound), peeled
3 ounces vermicelli rice-stick noodles*
3 tablespoons rice vinegar
2 tablespoons sugar
1/2 teaspoon salt
8 (8-inch) rice-paper rounds plus additional in case some tear*
48 fresh cilantro leaves (from about 1 bunch)
48 fresh mint leaves (from about 1 bunch)
1 seedless cucumber (usually plastic-wrapped; 1 lb), peeled, cored, and cut into 1/8-inch-thick matchsticks
3 scallions, cut into 3-inch-long julienne strips
1 pound firm-ripe mango, peeled, pitted, and cut into 1/8-inch-thick matchsticks

Steps:

  • Make sauce:
  • Stir together all sauce ingredients in a small bowl until sugar is dissolved.
  • Make rolls:
  • 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 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, deveining if necessary.
  • 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.
  • Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Check rice-paper rounds and 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 paper over filling and begin rolling up tightly, stopping at halfway point. Arrange 3 more mint leaves and 3 more cilantro leaves along crease, then fold in ends and continue rolling. Transfer summer roll, seam side down, to a plate and cover with dampened paper towels. Make 7 more rolls in same manner and serve, whole or halved diagonally, with dipping sauce.
  • *Available at Asian markets and ethnicgrocer.com (866-438-4642).

SHRIMP AND MANGO SUMMER ROLLS



Shrimp and Mango Summer Rolls image

These sweet, refreshing summer rolls are easy to whip up -- a bonus in hot summer weather. Delicate Thai basil leaves give the rolls a fresh, herbal tang.

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 13

1/4 cup unsweetened coconut milk
3 tablespoons cashew butter
1 tablespoon agave nectar
1 tablespoon fresh lime juice
2 teaspoons fish sauce (nam pla)
1 to 2 teaspoons Asian chili garlic sauce
12 small shrimp, peeled and deveined
One 1.76-ounce package vermicelli noodles (bean thread)
2 tablespoons mirin
1 large ripe avocado
1 large ripe mango
8 rice spring roll wrappers (banh trang)
24 Thai basil leaves or mint leaves

Steps:

  • For the cashew sauce: Whisk the coconut milk, cashew butter, agave nectar, lime juice, fish sauce and chili garlic sauce in a bowl with 1 tablespoon water until smooth.
  • For the summer rolls: Bring 4 cups water to a boil in a small pot and add the shrimp. Cook until the shrimp turn pink, about 2 minutes. Drain well and let the shrimp cool. Slice the shrimp in half lengthwise.
  • Prepare the vermicelli according to package instructions and splash with mirin. Hold the noodles in the colander to allow the mirin to drain and the vermicelli to cool.
  • Meanwhile, halve, pit, peel and slice the avocado into 1/4-inch slices. Peel, pit and slice the mango into thin strips and set aside.
  • Fill a large bowl with warm water. Place a spring roll wrapper in the water and soak until soft, about 2 minutes. Gently transfer the wrapper to a dry board and blot excess water with a paper towel. The paper can rip easily if it soaks too long, so be sure to remove it from the soaking water as soon as it's pliable.
  • Allowing the summer roll ingredients to chill before rolling produces best results. Starting an inch from the bottom of the wrapper, place 3 Thai basil leaves face down in a row. Next, place 3 shrimp face down in a row on the basil. Place 2 slices of avocado across the shrimp, top with some vermicelli and finish with 2 mango slices. Fold in the sides of the wrapper and roll tightly. Place the roll on a tray with the Thai basil-side up and cover with a damp towel. Repeat with the remaining ingredients. Serve the rolls with the cashew dipping sauce on the side.

SUMMER ROLL BOWL



Summer Roll Bowl image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons honey
Juice of 1 lime
1 jalapeno, seeded and finely minced
2 tablespoons canola oil
Kosher salt
One 7- to 8-ounce bag vermicelli rice noodles
Canola oil, for drizzling
1 pound (10 to 15 count) shrimp, cleaned and deveined, tails attached
2 teaspoons sriracha seasoning
Kosher salt
Zest and juice of 2 limes
2 tablespoons honey
Canola oil, for drizzling
1 tablespoon unsalted butter
Sliced carrot, mango and cucumber (about 3/4 to 1 cup of each), for garnish
Fresh cilantro, mint and basil leaves, for garnish

Steps:

  • For the dressing: Whisk together the honey, lime juice and jalapeno. Slowly whisk in the canola oil until combined. Season with a pinch of salt.
  • For the noodles: Prepare the noodles according to package instructions. After draining, drizzle the noodles lightly with canola and toss to coat.
  • For the shrimp: Toss the shrimp with the sriracha seasoning and a pinch of salt. Set aside.
  • Combine the lime zest and juice and honey in a small bowl and set aside.
  • Preheat a large skillet over medium heat and drizzle with the canola oil. Once the oil begins to shimmer, add the shrimp in a single layer and let cook, without moving, until the bottom sides are pink and the shrimp begin to curl, about 2 minutes. Flip each shrimp and allow to cook until barely cooked through, another 2 minutes. Remove to a plate and set aside.
  • Add the honey mixture and butter to the pan. Whisk constantly until the butter melts and the glaze reaches a simmer, another 1 to 2 minutes. Continue whisking until the glaze gets thick and glossy and reduces by about half, about 3 minutes longer. Add the shrimp back in and stir everything together, glazing the shrimp and letting it finish cooking in the hot glaze.
  • Divide the vermicelli noodles among 4 bowls. Top with shrimp, carrot, mango and cucumbers. Drizzle with the jalapeno lime dressing, then garnish with the herbs and serve.

SHRIMP AND MANGO SUMMER ROLLS



Shrimp and Mango Summer Rolls image

Sounds light and refreshing! Another WW recipe - 3 points per 2 summer rolls and 2 tbsp. dipping sauce).

Provided by DailyInspiration

Categories     Salad Dressings

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons rice vinegar (unseasoned)
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons hoisin sauce
2 tablespoons fresh ginger, peeled and minced
1 tablespoon sriracha sauce (plus 1 tsp.)
8 rice paper, rounds (8-inch each)
1/2 lb medium shrimp, cooked
2 cups coleslaw mix (packaged)
1 mango, peeled and cut into thick matchsticks
1/4 cup fresh cilantro, chopped
1/4 cup of fresh mint, chopped
lime wedge

Steps:

  • To make the dipping sauce, whisk together the rice vinegar, fish sauce, lime juice, hoisin sauce, ginger and Sriracha in a serving bowl.
  • Soak the rice-paper rounds, one at a time, in a large bowl of hot water just until softened, 10-30 seconds. Place the rice paper rounds, as they are softened, on a double layer of paper towels to drain.
  • Lay the softened wrappers out on a work surface. Arrange 5 shrimp along the center of each wrapper leaving a border at the top and bottom; layer evenly with the coleslaw mix, mango, cilantro, and mint. Fold in the sides of the wrappers and roll up tightly to enclose the filling. Cut each roll in half on a diagonal and serve with the dipping sauce.

Nutrition Facts : Calories 127.3, Fat 1.3, SaturatedFat 0.2, Cholesterol 71.9, Sodium 1167.4, Carbohydrate 20.7, Fiber 3, Sugar 15.3, Protein 9.9

THAI "SUMMER ROLL" SALAD WITH SHRIMP AND MANGO



Thai

This was posted by Serena on her blog Domesticate Me & looks so wonderful I've posted for safe keeping for a delightful & fairly healthy dinner when the hot weather comes. She describes it as: slightly sweet and tangy with a kick of heat and a crunch factor. all the flavors of a Thai summer roll.

Provided by Bonnie G 2

Categories     Salad Dressings

Time 15m

Yield 2 salads, 2 serving(s)

Number Of Ingredients 14

4 cups cabbage, shredded (I like to use a mix of green and purple cabbages, but you can use just one type if you prefer)
1 medium carrot, julienned
1/2 English cucumber, peeled, seeds removed and julienned
1/2 mango, peeled and julienned
1/2 cup fresh basil, sliced
1/2 cup fresh cilantro leaves
1/2 avocado, chopped
1/2 lb about 10 steamed shrimp, peeled and deveined
1 lime, juiced
1 garlic clove, minced
2 tablespoons low sodium soy sauce
1 teaspoon light brown sugar, packed
1 tablespoon avocados or 1 tablespoon olive oil
1 -2 Thai red chili pepper, thinly sliced

Steps:

  • Place the cabbage, carrot, cucumber, basil, and cilantro in a large bowl.
  • Peel the steamed shrimp and discard the shells. Briefly set them aside.
  • In a small bowl, whisk together all the ingredients for the dressing.
  • Pour the dressing over the salad and toss to coat.
  • Divide the salad among two bowls (or four if you're planning to serve it as an appetizer) and top with avocado and shrimp.
  • Garnish with a few extra lime wedges and get after it.

Nutrition Facts : Calories 323.6, Fat 10.5, SaturatedFat 1.5, Cholesterol 142.9, Sodium 1233.6, Carbohydrate 42.4, Fiber 11.7, Sugar 23.4, Protein 21.8

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