Mango Shrimp Spring Rolls

5 from 1 vote

Mango Shrimp Spring Rolls

These mango shrimp spring rolls are bright, colourful, delicious, gluten-free, and easy to make. My peanut sauce recipe is perfect with them!

Prep Time15

Cook Time7

Total Time22

Course: Appetizer, Main Course

Cuisine: Gluten-free, Vietnamese

Diet: Gluten Free

Servings: Spring Rolls

Calories: 407kcal

Ingredients

1 lb Shrimp Thawed, deveined, and shells removed
1 tablespoon olive oil
2 teaspoon Ginger paste or puree
3 Garlic cloves pressed or minced
½ teaspoon Crushed Pepper Flakes
Salt and Pepper to taste
1 package Rice Vermicelli
1 bunch Cilantro
1 bunch Mint
1 Red bell pepper
1 English cucumber
1 Mango
1 Small red cabbage
3 Green onions
2 cups Fresh spinach or lettuce chopped
12 Rice paper spring roll wrappers
Peanuts

Instructions

In a frying pan, saute shrimp, ginger, garlic, and pepper flakes in olive oil until the shrimp is almost fully cooked.
Season with a little salt and pepper. Saute until fully cooked, remove from heat and set aside.
Follow the directions on your rice vermicelli package. Generally, it'll be something to the effect of: Boil rice vermicelli for a few minutes.
Once cooked, remove from heat and allow to soften to desired texture. Drain, rinse well with cold water, and allow to keep draining as you prepare the rest of your ingredients.
Chop cilantro and mint together, place in a small bowl.
Slice your English cucumber and bell pepper into long strips.
Peel your mango, slice it into long strips.
Shred the red cabbage.
Slice your green onions into long, thin ribbons.
I like to place all the filling items on a plate or platter, for ease in assembling.
Fill a large bowl with very hot water.
Submerge one sheet of rice paper, then immediately submerge another one right on top of it.
Wait 3 seconds, remove both sheets from water together, and smooth out on your clean work surface.
While smoothing rice sheets out, be sure to push excess water out from between the sheets as you go.
Arrange a small handful of well drained, cooled vermicelli across the middle of the rice paper wrappers, leaving a couple of inches of wrapper on either end of the vermicelli pile.
Layer a small amount of each of the vegetables, and top with 3 or 4 shrimp, as pictured.
Fold about ½ of the wrapper over the pile of filling, pulling it tightly against it. Fold one of the sides up over that fold.
Fold the other side over.
Holding the rice wrapper tightly against the filling, press to squeeze out any air that could be in with the filling, then tightly roll up the spring roll.
Repeat as necessary, serve with fish sauce.

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