Monday, March 26, 2012

Mango Shrimp Spring Rolls

I love serving fresh spring rolls with Asian menus. They are so delicious and light, and you can fill them with a variety of ingredients. I recently went to a Thai restaurant where they served shrimp spring rolls packed with fresh mango and avocado. The combination is incredible. The creamy avocado with the bright, sweet mango pairs beautifully with the fresh shrimp. A sprinkle of lime juice and fresh cilantro brings the whole roll together. Much tastier than a salad, and just as light and healthy, these spring rolls are an Asian-menu staple!

Mango Shrimp Spring Rolls
Refreshing and figure-friendly, a delicious appetizer!
Makes 6 rolls

6 spring roll wrappers
15 large cooked shrimp, halved lengthwise
1 small avocado, sliced
1 small mango, sliced
1 cup cilantro leaves
1 lime, juiced
Asian dipping sauce, for serving

Fill a large bowl with warm water. Place a spring roll wrapper in the bowl and allow it to soften, about 15 seconds. Remove from bowl and place on a paper towel lined plate. Blot up the excess  water, then place 3 slices of shrimp, 3 slices of avocado, 3 slices of mango, and a small bunch of cilantro in the middle of the wrapper. Sprinkle with lime juice. Fold the sides in then tightly roll. Repeat with remaining wraps. Store in fridge covered with a damp paper towel until ready to eat. Serve with your favorite Asian dipping sauce (I like teriyaki sauce or sweet and sour sauce). Enjoy!

Recipe by Sarah Lang

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