I know, another recipe. I’m trying to avoid posting recipes two days in a row, but I really wanted to link up with Amanda’s Thinking out Loud series tomorrow so I did a little switcheroo. Forgive me.
I wish I could take credit for this recipe, but I can’t. Well I can sort of take credit since it’s based on my Spicy Peanut Slaw recipe, but the brilliant idea to wrap it into rice paper rolls goes entirely to C’s sister Lo. Hi Lo! I miss you, and we will make it out to SF this year! p.s. your brother gave me the plague and then ditched me for Montreal. How lame is that?
As I mentioned in Monday’s post, nothing makes me happier than hearing you enjoyed one of my recipes. It’s that much sweeter when it comes from someone who is basically family. Lo emailed me last week telling me how much she enjoyed the salad and suggested I try wrapping it in rice paper rolls and using the dressing as a dipping sauce. Genius!
I feel incredibly blessed to have been welcomed into C’s family with open arms. Even though there is a .02% chance I’ll be hitting the trails for some cross country skiing with them, they accept me for who I am, something which I am unbelievably grateful for.
Back to the rolls. Don’t be intimidated by them! The first time I tried to make rice paper rolls I’m pretty sure the video I watched was in Vietnamese. I was also majorly hungry which resulted in a mini-kitchen meltdown. But two years later (and not a rice paper roll made since) I seem to have mastered the science behind them. They’re actually super easy once you’ve accepted the fact that your first one will suck. Kind of like pancakes. Never bank on the first one being photo-worthy.
Now, once you’ve accepted this, follow my tutorial (in English, I need to brush up on my Vietnamese) and I promise you will make your guests think you spent hours making these.
Mango Shrimp Rolls with Spicy Peanut Sauce
Prep Time: 25 mins
gluten-free, shrimp, mango, vietnamese, peanut
Ingredients (Yields: 18 rolls)
For the rolls:
- 1 bag broccoli slaw (you only need about half or around 3 cups)
- 1 mango, peeled and sliced into strips
- 1 lb peeled and cooked mini shrimp (I used frozen and thawed)
- 18 rice paper rolls
For the spicy peanut sauce:
- 1 tsp olive oil
- ¼ onion, diced
- 2 T ginger, minced
- 2 garlic cloves, minced
- ½ tsp curry powder
- ¼ tsp cayenne pepper
- 1 ½ T rice wine vinegar
- ½ cup smooth natural peanut butter
- 1 tsp lemon juice
- ¼ cup tamari (or soy sauce)
- 1 ½ tsp sesame oil
- ½ cup water
- ½ tsp salt
1. Thaw shrimp and set aside.
2. Take a piece of rice paper and hold it under warm-hot water for 5 seconds on each side.
3. Place paper on parchment or a silicone lined sheet and let sit for 30 seconds.
4. Add a small handful of broccoli sprouts (I ball-parked it), a piece of mango and 5-6 mini shrimp in the center of the paper about 2 inches up from the bottom.
5. Fold one side over to meet the middle and then fold over the other side.
6. Take the bottom and fold over the slaw/mango/shrimp and tuck it in tightly. Begin rolling the paper from the bottom until you reach the top.
7. Repeat to make 18 rolls.
8. Cook onion in olive oil over medium heat until translucent (about 3 minutes).
9. Add in ginger and garlic and cook for another minute.
10. Stir in spices for one more minute.
11. Begin adding in liquid ingredients and once fully combined add salt.
12. Cook for a few minutes until well combined.
13. Remove from heat and let cool for at least 10 minutes.
14. Add mixture to a blender or food processor and blend until smooth.
15. Serve immediately with spicy peanut sauce on the side.
Have you ever made rice paper rolls? Are you close with your in-laws or significant other’s family?
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Alison @ Daily Moves and GroovesFebruary 26, 2014 at 7:23 am
Love the addition of mango in these! I’m spoiled since my mom knows how to make a mean spring roll, and I can reap the benefits. But one day I might just try these out for HER…even though I still might need her help with the rolling. 😉
Davida @ The Healthy MavenFebruary 26, 2014 at 8:18 pm
your mom sounds like the best!!! Will she come cook for me too?!
JoanneFebruary 26, 2014 at 7:22 am
Somehow, I feel like so many foods taste better when served all wrapped up like this. And BOO to the plague! Feel better soon!!
Nicole @ FruitnFitnessFebruary 26, 2014 at 7:22 am
Peanut sauce is one of my favorite flavors, I have never made it at home though. I have also never done anything with rice paper, it seems like something I would somehow mess up.
Tina MuirFebruary 26, 2014 at 7:20 am
Yummy! Yes, I am a little scared of trying to roll them up, and failing, but all your pictures will definitely mean I give it a try! I love the combination of flavors in this recipe! Good call!
I know what you mean about people trying your recipes, I feel the same way 🙂 You have some very good ones, so I am sure a lot of people use them!
Elise @ 9toFit.comFebruary 26, 2014 at 7:13 am
I was going to try making this spicy peanut sauce I saw the other day, might have to ax that one and try yours instead
Taylor @ Food Faith FitnessFebruary 26, 2014 at 7:03 am
These rolls are me and Caleb’s FAVORITE! And he is totally obsessed with mango. Pinning!
alex @ therunwithinFebruary 26, 2014 at 7:03 am
wow these look so good. I have always wanted to experiment with rice paper because it is pretty affordable at world market or off market stores like that. plus the combo of shrimp and mango has to be one of my favorites
Davida @ The Healthy MavenFebruary 26, 2014 at 8:14 pm
would definitely pick some up next time!
Ksenija @ With An Open MindFebruary 26, 2014 at 7:01 am
If there is one simple food I totally adore it’s Thai spring rolls. They look so fancy if you prepare them for a dinner with friends, but are actually super simple to make, include a bunch of fresh ingredients and are good for you. Such a win win. I love to serve mine with almond butter sriracha sauce and get creative with the fillings. The mango-shrimp combination you rocked here sounds divine!
Jess @dearhealthynessFebruary 26, 2014 at 6:25 am
While I’m vegetarian, I thing I could switch the shirmp for tofu, so this sounds like a yummy recipe. I’ve never use those rolls, even when I’ve seen them pop on blogs! Jummm something to think about.
About my in-laws and my boyfriends family, I have an incredible good relationship. I’m the kind of persons that says what she thinks, they know that, and accept it (they are that way too). That said, thank God all of them are very sweet with me, and they help me whenever I need it.
Davida @ The Healthy MavenFebruary 26, 2014 at 8:11 pm
That’s exactly how I feel! Although I am very different from them but they totally accept me exactly as I am and it’s the most wonderful thing!
meredith @ The Cookie ChRUNiclesFebruary 26, 2014 at 6:17 am
When I was married, my in-laws and my parents were the closest of friends, making us one happy family. My mother-in-law was basically like my best friend, I spoke to her more than anyone else throughout the day. In fact, we bought the house next door to them. People hear that I think it’s crazy but it wasn’t – they never bothered me! Anyway, I could ramble on about this lol but I must say instead that I always wanted to make a roll like this since I always order it. Doesn’t look too complicated either!
Davida @ The Healthy MavenFebruary 26, 2014 at 8:02 pm
Definitely not too complicated! I’m glad you had an opportunity to get close with him and hope you guys are still on okay terms!
Gina @ Health, Love, and ChocolateFebruary 26, 2014 at 5:21 am
These look so good, and I’ve finally mastered the rolling of rice paper! I need shrimp back and in my life in a major way. And I like the sound of this possible SF visit…we will just pretend it is to see me and not your guy’s sis…details are irrelevant. 😉
Davida @ The Healthy MavenFebruary 26, 2014 at 7:58 pm
OF course I will see you!!!!
Arman @ thebigmansworldFebruary 26, 2014 at 5:15 am
LOL Inside joke- giving credit to your own recipe….shameless Maven. Love it.
I love rice paper rolls but do NOT love the time it took me to make them….’takes 20 minutes’ ummm it took me like 2 hours.
Bookmarking this to make for a work brunch in 2 weeks….and I may be making the peanut sauce just to faceplant whenever I please.
Davida @ The Healthy MavenFebruary 26, 2014 at 7:56 pm
dude I made them in like 10 mins or less! In return for your serenade I’ll teach you ma skillz