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Shrimp & Mango Rolls With Cilantro Lime Dressing

by Livestrong_Recipes  |  Apr 18, 2017

Shrimp & Mango Rolls With Cilantro Lime Dressing
  1. PREP
  2. 35 m
  • COOK
  • 05 m
  • TOTAL
  • 40 m

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.

INGREDIENTS

SERVES 6

  • 6 large raw shrimp
  • 1 cup mango
  • 1 cup Purple Cabbage
  • 1 cup Carrots
  • 3 oz Fresh Mint
  • 6 piece Rice Paper (Banh Trang)
  • 8 cups Water, tap, well
  • 4 cups Ice Water
  • 1/2 cup fresh cilantro
  • 2 yields lime juice
  • 1/2 fruit without Avocados, raw, California
  • 1 clove garlic
  • 1/3 cup Olive Oil, Extra Virgin
  • 1/2 tsp Sea Salt
  • 1/2 tsp chili flakes

DIRECTIONS

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.
10 Note:
  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.