This recipe is low in calorie, loaded with veggies and is bursting with flavor. It’s also a fun dish to involve kids in the preparation.
Bring this non-traditional dish to your Memorial Weekend BBQ. Burgers and hot dogs are no match!
Shrimp Slaw Rolls with Spicy Mango Sauce
• 1 lb. Large shrimp, coarsely chopped (peeled, deveined, tail removed)
• 2 cups shredded carrots
• 2 cups fresh red cabbage, shredded
• 2 cups beans sprouts
• 2 tablespoons olive oil
• 3 tablespoons hoison sauce
• 1 tablespoon lime juice
• 12 rice paper wrappers (aka spring roll wrappers)
Mango Sauce Ingredients:
• 2 ripe mangoes , cut into big chunks
• 2 tablespoon fish sauce or 1 tablespoon soy sauce
• 4 tablespoons coconut milk
• 2-4 tablespoons Thai spicy chili sauce (available in most supermarkets in the Asian section)
• 1 tablespoon rice wine vinegar
• 3 cloves garlic, minced
• 1 tablespoons lime juice
• ¼ teaspoon turmeric
• ¼ teaspoon ground ginger
1. Coarsely chop shrimp, set aside.
2. In a very large skillet, heat oil over medium heat. Add carrots and cabbage. Stir for a minute or two.
3. Add bean sprouts. Combine and create a well.
4. Add shrimp to center of well. Cook until pink.
5. Add lime juice and hoison sauce. Mix well and pour mixture into bowl and let cool slightly (enough to handle).
6. Fill a shallow dish with extra hot water. Preparing shrimp roll one at a time, dip the rice paper into the hot water until it’s pliable (2-4 seconds).
7. Transfer paper to a clean flat surface or plate. Take a hefty spoonful of shrimp mixture and place on rice paper slightly off-center.
8. Fold over rice paper to wrap around the filings as tightly as possible.
9. Fold in both sides in and continue to roll it into a tight bundle.
10. Dip and enjoy!
Mango Sauce Directions:
1. In a blender, place all ingredients and blend until desired consistency. Pulse for a chunky sauce or blend until smooth for a thinner consistency.
Tip: This is a very flexible recipe. Taste as you blend and add whatever you would like to taste more of. At Mi Cocina, we welcome the heat so we may go a little overboard with the spicy chili sauce!
Makes 10-12 rolls
Elizabeth Carrion, a Dominican, co-founded Mi Cocina, a New Jersey-based catering service that also offers cooking classes, with her sister, Ana Martinez.