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Shrimp & Mango Spring Rolls

The delicate flavor of shrimp pairs nicely with fresh herbs and sweet mango. Rolling your own spring rolls may be tricky at first, but you’ll impress your friends and have complete control of the ingredients. Don’t like cilantro? Leave it out! Want to go big on veggies? Try adding shredded carrot or thinly sliced bell pepper. The trickiest bit is dialing in just how long-or should we say short-to leave the rice paper round in water. They should still feel firm and tacky when you first pull them from the water. As you construct your spring roll masterpiece, the water is absorbed to give you the perfect, pliable, rollable wrapper. 
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Ingredients Method Notes

Ingredients
  

  • 5 ounces rice vermicelli noodles
  • 1 pound cooked extra-large (16-20) peeled and deveined shrimp thawed if frozen
  • 12 9 ½ inch rice paper rounds
  • 1 large head romaine lettuce leaves quartered
  • 1 large cucumber peeled, seeded, and julienned
  • 1 large mango peeled, pitted, and sliced
  • ½ bunch cilantro
  • 1 ounce fresh mint stemmed
  • 1 ½ - 2 cups hoisin or sweet chili sauce

Method
 

  1. Cook vermicelli noodles according to package instructions. Drain and rinse with cold water.
  2. Cut shrimp in half.
  3. In a large shallow bowl, place a couple of inches of water. 
  4. To assemble spring rolls, submerge one rice paper round in the water for a few seconds and place on a flat surface. The rice paper will still be firm but will soften quickly.
  5. Place the ingredients in the center of the rice paper starting with some romaine followed by cucumber and mango. Place three shrimp halves above the romaine and a small bundle of noodles below the romaine. Top with a sprinkle of herbs.
  6. Close the spring roll by folding in the sides covering the filling then rolling upwards until sealed. Repeat with remaining ingredients and serve with your dipping sauce of choice.

Notes

Shrimp sizing: Shrimp is measured by the number of shrimps in one pound. For example, 16/20 would indicate that there are 16 to 20 shrimp per pound. The higher the number, the smaller the shrimp are and vice versa.