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.