Minted Shrimp And Mango Summer Rolls With Cashew-Mi

Name: Minted Shrimp And Mango Summer Rolls With Cashew-Mirin Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups water; 18 large fresh shrimp, peeled and deveined; 2 ounces cellophane noodles; 12 (8-inch) rice paper wrappers; 1 cucumber, peeled, seeded, and cut into thin strips (about 1 1/2 cups); 1 carrot, cut into thin strips (about 1 cup); 2 green onions, cut into thin strips; 1 mango, peeled and cut into thin strips (about 1 1/2 cups); 1 1/2 cups fresh basil leaves (about 2 bunches); 1 cup fresh mint leaves

Servings: persons

1
Bring water to a boil; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain (save boiling water) and plunge into cold water. Drain and cut shrimp in half lengthwise; chill.
2
Pour the boiling water over noodles, and let soak 10 minutes or until tender; rinse and drain.
3
Place a rice paper wrapper in warm water for 30 to 45 seconds or until softened; place on flat surface, and pat dry with paper towels. Place 3 shrimp halves below center of wrapper. Add 1/8 cup noodles on top of shrimp. Place 1/12 of cucumber, carrot, onion, and mango on top of noodles. Arrange 3 to 4 basil leaves and 5 to 6 mint leaves on top of vegetables and mango. Fold bottom of wrapper over filling; fold in both sides, and roll up.
4
Place rolls, seam-side down, on a serving plate; cover with a damp towel. Repeat procedure with remaining wrappers and filling. Cut each roll in half diagonally. Serve with Cashew-Mirin Dipping Sauce.
5
Wine note: Napa Valley winemaker Jeff Morgan produces SoloRosa, a dry California rose, and Covenant, a kosher Cabernet Sauvignon. Jeff wrote Dean & DeLuca: The Food and Wine Cookbook and The Working Parents Cookbook. His recently penned wine book, Rose, A Guide to the World's Most Versatile Wine, appeared in bookstores in May. Below, Jeff pairs wine with this flavorful shrimp recipe.
6
With fresh mint, basil, and tropical mango adding plenty of character to this dish, it's important to look for a wine that is as versatile as the recipe--rose, of course. A dry rose should carry plenty of fruit flavor but be balanced by bright acidity and good body. Look for Chateau Routas (about $10) from the South of France. - Jeff Morgan

1647

kcal

Calories

Fat

262

Carbs

135

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 cups water, 18 large fresh shrimp, peeled and deveined, 2 ounces cellophane noodles, 12 (8-inch) rice paper wrappers, and more.

Yes, Minted Shrimp And Mango Summer Rolls With Cashew-Mirin Dipping Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Minted Shrimp And Mango Summer Rolls With Cashew-Mirin Dipping Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions