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
Coarsely chop shrimp, set aside.
In a very large skillet, heat oil over medium heat. Add carrots and cabbage. Stir for a minute or two.
Add bean sprouts. Combine and create a well.
Add shrimp to center of well. Cook until pink.
Add lime juice and hoison sauce. Mix well and pour mixture into bowl and let cool slightly (enough to handle).
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).
Transfer paper to a clean flat surface or plate. Take a hefty spoonful of shrimp mixture and place on rice paper slightly off-center.
Fold over rice paper to wrap around the filings as tightly as possible.
Fold in both sides in and continue to roll it into a tight bundle.
Dip and enjoy!
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!
A fun, low-calorie dish to involve the kids.