Skip the fried egg rolls and make these light, refreshing rolls featuring shrimp, sweet mango, and mint. Each roll is around 75 calories so enjoy 2 alongside some brown rice and a hearty salad.
4 tablespoons lime juice
1 tablespoon rice vinegar
1 teaspoon agave nectar
1/2 teaspoon Sriracha sauce
1 tablespoon thinly sliced scallion
8 (8-inch) round sheets rice paper
16 large basil leaves
4 red leaf lettuce leaves, spines removed and torn into 2-inch pieces
1 1/2 cups cooked bean threads, or cellophane noodles (1 3/4 ounces dried), cooled, rinsed, and squeezed dry
1/2 small mango, peeled and sliced into thin strips (about 1 cup)
16 medium shrimp, cooked and peeled, tails removed and sliced in half down the middle
16 large mint leaves
How to Make It
To make dipping sauce: Combine first 5 ingredients (through scallion) in a small bowl; refrigerate.
To make rolls: Fill a large shallow dish with warm water. Wet a clean kitchen towel; wring out and place on a clean work surface. Place 1 rice paper sheet in warm water; soak to soften (about 30 seconds). Remove from water; place on kitchen towel. Working quickly, place 2 basil leaves facedown in center of paper, leaving 3 inches at bottom of paper and about 1 1/2 inches on each side. Place 3 pieces lettuce on top of basil; mound 2 tablespoons noodles on top of lettuce. Top each with mango strips (1/4 ounce) and 4 shrimp halves. Arrange 2 mint leaves, face-side up, on top of shrimp. Pull bottom of wrapper over filling, fold in sides, and roll wrapper into a cylinder. Repeat with remaining ingredients; serve with dipping sauce.
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