Memorial Day Recipe: Shrimp Slaw Rolls with Spicy Mango Sauce Recipe

Ingredients: 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

Step 1: Coarsely chop shrimp, set aside.

Step 2: In a very large skillet, heat oil over medium heat. Add carrots and cabbage. Stir for a minute or two.

Step 3: Add bean sprouts. Combine and create a well.

Step 4: Add shrimp to center of well. Cook until pink.

Step 5: Add lime juice and hoison sauce. Mix well and pour mixture into bowl and let cool slightly (enough to handle).

Step 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).

Step 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.

Step 8: Fold over rice paper to wrap around the filings as tightly as possible.

Step 9: Fold in both sides in and continue to roll it into a tight bundle.

Step 10: Dip and enjoy!

Mango Sauce 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!