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Shrimp & Mango Rolls With Cilantro Lime Dressing

Shrimp & Mango Rolls With Cilantro Lime Dressing
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Prep Time: 35 min Serves: 6
Cooking Time: 5 min Yield: 6 rolls
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On top of being creamy and delicious, mangoes are packed with fiber, promoting digestion and helping to lower your risk of developing heart disease and Type 2 diabetes. They're also high in vitamin A, which is essential for eye health and proper bone growth, as well as folic acid, an essential B vitamin.



1. In a medium pot, boil 4 cups water. Meanwhile, peel, devein and remove the tails of the shrimp.
2. Add Shrimp to the pot and boil for 1 ½ to 2 minutes, until fully cooked.
3. Remove shrimp and place in ice water. Remove from ice water and pat dry.
4. Pour 4 cups of warm water into a large bowl and dip rice paper one at a time in water and place on plate. A quick dip in the water will make it al dente; it will soften more on the plate.
5. Start layering ingredients about 2/3 down the rice paper, leaving enough room at the bottom to fold over. Start with purple cabbage, carrots, mango and mint.
6. Tuck and roll first layer and then add shrimp across -- two per roll. Tuck and roll once more. Fold the right and left ends on top and roll the rest.
7. Cut in half at an angle.
8. To make the dressing, blend the olive oil, lime juice, cilantro, avocado, garlic clove and sea salt in a food processor or blender until smooth.
9. Pour out and sprinkle with chili flakes.

- To make an individual serving, reduce the spring roll ingredients to 1/3 the amount suggested. For the dressing, keep measurements the same and freeze the remaining for future use. Add chili flakes when defrosted. Will keep in freezer for 1 month.


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