Summer Rolls with Shrimp And Mango
Category:
Side Dishes
Estimated time:
45 minutes
Difficulty:
Medium
Ingredients:
- 16 rice paper wrappers
- 2 heads cos lettuce
- 1 long cucumber, julienned
- 4 spring onions, julienned
- 1 red capsicum, julienned
- 1 large mango, julienned
- 16 large shrimp, cooked, shelled and deveined, and halved lengthwise
- 1 bunch mint sprigs, washed
- 1 bunch coriander sprigs, washed
- 1/2 cup Hoisin sauce
Sweet Chilli Dipping Sauce
- 3 tbl fish sauce
- 3 tbl Asian style sweet chilli sauce
- 1 1/2 tbsp lime juice
- 1 tbl rice vinegar
- 2 tsp brown sugar
- 1/2 red chilli, seeded and chopped (remove the seeds unless you like your sauce hot!)
Directions:
- Spring rolls may be made 6 hours ahead and chilled. Just before serving cut spring rolls in half diagonally, with a serrated knife. Arrange spring rolls on a platter, garnish with coriander sprigs and serve with the sweet chilli dipping sauce.
- Sweet chilli dipping sauce: Combine all ingredients in a small bowl and stir to combine. Refrigerate until needed.
