Hello Summer!! That’s how I feel when I look at these and eat them! They taste like summer. So bright, fresh, flavorful and easy. Oh boy, they were so easy to make.
I have a little confession to make. This was our wednesday night meal this week, however instead of wednesday, we actually made them on thursday. Oops. You’ll forgive me right?
I know we will eat these a lot this summer and I think they would be great for a summer potluck, bbq or picnic as well. You could easily change up the sauce for a sweet chilli or thai peanut sauce. The ingredients could be changed as well. All veggie, adding chicken or using white fish. We had just run out of avocado, but I think that would be a key ingredient in the future.
If you make them ahead of time, I would cover them with a damp papertowel or cloth so the rice paper doesn’t dry out too much.
(Adapted from Food52)
For the Shrimp
16 ounces water
Washed peel of 2 mangoes
1/2 lime, cut in 1/4″ slices
1/2 yellow onion, cut in 1/2″ slices
2 tsp dried chili flakes
1 Bag of shrimp, uncooked, deveined and peeled
For the Filling
1/2 package rice noodles
1 Mango, peeled, sliced in 1/4″ pieces
2 Green Onions, diced
1/2 Cucumber, peeled and sliced in 3″ x 1/4″ pieces
2 Handfuls spinach, washed and dried
1 Red Pepper, cored, seeded removed and sliced
9″ Cake or frying pan with 1/4″ warm tap water
Handful Cilantro, diced
For the Sauce
1 Mango, peeled and fruit removed from pit
2 tbsp Sesame Oil
1 Lime, Zested & Juiced
2 tbsp Fish Sauce
1 1/2 tbsp Soy sauce
1/2 tsp Sambal Oelek Hot Chili Paste
In a medium saucepan, fill with 16 ounces of water, mango peel, sliced onion, sliced lime, salt, pepper and chili flakes. Let it come to a boil. Once boiling, add shrimp and let cook until pink on the outside and still a little grey in the middle. Remove from element, drain in colainder and let cool.
Meanwhile, prepare the filling. Cook rice noodles according to package directions. Let cool. Slice mango, cucumber, red pepper, green onion and cilantro. Set aside all ingredients.
In a blender or food processor, add 2nd mango, sesame oil, soy sauce, lime zest and juice, fish sauce and chili paste. Pulse until smooth.
Using a 9″ round cake pan or frying pan, fill with about 1/4″ warm water. Working with 1 rice paper at a time, place into pan for about 15 seconds or until soft and pliable. Gently remove from pan, let drip a few seconds then place on a wood cutting board or work surface. Start layering. The order you work in is up to you, here is what we did. Start by laying down a few spinach leaves, then rice noodles, sprinkle cilantro, layer of cucumber and mango, then a slice or two of red pepper. Add a few diced green onions and 2-4 cooled shrimp. Either add a tbsp of sauce to the wrap or use as a dipping sauce, or both. Tuck in the short ends of the wrap, then roll one side over the ingredients, tuck in and roll completely closed. Repeat until all ingredients are used. Makes about 8-10 wraps.