Author Andrea Nguyen has perfect the art of rolling a spring roll recipe. See how she does and and recreate the shrimp spring rolls at home.

Andrea Nguyen
Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

total:
45 mins
Servings:
4
Yield:
12 rolls
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Shrimp and Mango Rice Paper Rolls

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Boil noodles in a pot of water 3 to 5 minutes or until chewy-soft. Drain; rinse under cold water. Set aside to drain; let cool to room temperature.

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  • Fill a small saucepan half full with water, add 1 tsp. fine sea salt, and bring to boiling. Add shrimp; slide pan off heat and let stand 3 to 5 minutes or until shrimp are pinkish orange. Drain; let cool. Halve shrimp symmetrically. Season mango with salt.

  • Fill a shallow dish (something wider than rice paper) with about 1 inch of very warm water. Place noodles, shrimp, mango, cucumbers, lettuce, herbs, and rice paper nearby.

  • Slide a rice paper halfway into water then rotate the paper through your fingers until it is completely wet; transfer to a flat work surface. When paper is pliable and tacky, place a few leaves lettuce or 2 Tbsp. sliced napa on the lower third of paper in a 4x2-inch rectangle. Top with an egg-size mound of noodles, spreading into a rectangle. Arrange some cucumber and mango strips on top. Sprinkle with herbs.

  • Bring up the lower edge of rice paper to cover filling. Roll away from you, once, so lettuce faces you. Add three shrimp halves, cut sides up, to unrolled portion of rice paper; lining shrimp up snugly along partially finished roll. Fold in sides of rice paper to cover filling. Finish rolling to create a snug cylindrical package. The rice paper is self-sealing.

  • Repeat to make 12 rolls; cover to prevent drying. Serve with Nuoc Cham Dipping Sauce. Serves 4.

Nutrition Facts (Shrimp and Mango Rice Paper Rolls)

320 calories; total fat 1g; saturated fat 0g; polyunsaturated fat 0g; monounsaturated fat 0g; cholesterol 94mg; sodium 1741mg; potassium 416mg; carbohydrates 64g; fiber 3g; sugar 15g; protein 16g; trans fatty acid 0g; vitamin a 1459IU; vitamin c 25mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 53mcg; vitamin b12 0mcg; calcium 77mg; iron 2mg.

Nuoc Cham Dipping Sauce

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl combine 2 Tbsp. sugar (or 3 Tbsp. maple syrup), 3 Tbsp. lime juice, and the warm water. Taste; if needed, add the remaining 1 1/2 tsp. sugar (or 1 Tbsp. maple syrup) and/or 1 Tbsp. lime juice. If there's an unpleasant tart-bitter edge, add rice vinegar to fix flavor.

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Instructions Checklist
  • Stir in fish sauce. (How much you use depends on the brand and your own taste. Aim for a bold, forward finish that's a little gutsy.) Add garlic and, if desired, chiles. Keep sauce at room temperature up to 8 hours before serving. Makes 1 cup.

Tips

Lime juice and vinegar can add bitterness to the sauce if held too long, so make it up to 8 hours before serving.

Nutrition Facts (Nuoc Cham Dipping Sauce)

8 calories; total fat 0g; saturated fat 0g; polyunsaturated fat 0g; monounsaturated fat 0g; cholesterol 0mg; sodium 265mg; potassium 13mg; carbohydrates 2g; fiber 0g; sugar 2g; protein 0g; trans fatty acid 0g; vitamin a 2IU; vitamin c 1mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 2mcg; vitamin b12 0mcg; calcium 2mg; iron 0mg.
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Reviews

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