Shrimp and Mango Shrimp Rolls with Chili Lime Dipping Sauce
makes 10 rolls
INGREDIENTS
2 ounces dried rice vermicelli noodles
9 small to medium shrimp, shelled
1 avocado, peeled, pitted and sliced thinly
1 mango, peeled, pit cut off and sliced thinly
10 8-inch round rice papers
1/4 cup mint leaves, chopped
1/4 cup cilantro sprigs, chopped
1 cucumber, peeled, cored and cut into 1/8-inch matchsticks
1 carrot, peeled and cut into 1/8-inch matchsticks
ingredients for Chili Lime Dipping Sauce
1 cup chilled simple syrup (1 cup water plus 1/2 cup sugar brought to a boil)
1/4 cup lime juice
2 Tbsp rice wine vinegar
2 Tbsp minced ginger
2 Tbsp minced red onion
1 Tbsp minced garlic (about 2 cloves)
1/4 cup basil, chopped
2 Tbsp cilantro, chopped
2 Tbsp mint, chopped
1/2 Tbsp minced jalapeno
salt and pepper
DIRECTIONS
Soak the rice vermicelli in lukewarm water to cover in a bowl, until it’s re-hydrated and softened, about 10-15 minutes. Drain and squeeze the noodles to get rid of the excess water. Bring a pot filled with water to a boil over high heat. Place the rice vermicelli noodles in a sieve and lower into the boiling water for 5-10 seconds. Remove the noodles and transfer to a bowl. In the same boiling water, cook shrimp until opaque {about 2-3 minutes}. When cool enough to handle, cut in halves or thirds.
Pour lukewarm water, about 1 inch deep, into a large baking dish or bowl. Separate and soak 2 wrappers at a time until pliable, about 2 minutes. Place a clean kitchen towel on your work surface, then place each rice paper on the towel. Blot each wrapper with another towel until it’s no longer wet, but remains sticky. Leaving 1 inch uncovered on the side closest to you and the adjacent sides, put a lettuce leaf, small handful of noodles, and a few shrimp pieceson top. Layer the avocado, mango, cucumbers and carrots and top with some mint and cilantro. Fold wrapper once over the filling, then fold in the sides, and continue rolling tightly to the end. Repeat process with remaining ingredients to make 10 rolls. Wrap in a damp towel or with plastic wrap until ready to eat. Serve with dipping sauce.
directions for Chili Lime Dipping Sauce
combine all ingredients when syrup is cold. Sauce is sweet and spicy, with a little tang!
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