Makes 12 rolls

These summer rolls are beautiful and impressive. Use a mandoline (see page 160 for order info) to make short work of cutting the vegetables.

How to Make It

Step 1

Bring water to a boil; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain (save boiling water) and plunge into cold water. Drain and cut shrimp in half lengthwise; chill.

Step 2

Pour the boiling water over noodles, and let soak 10 minutes or until tender; rinse and drain.

Step 3

Place a rice paper wrapper in warm water for 30 to 45 seconds or until softened; place on flat surface, and pat dry with paper towels. Place 3 shrimp halves below center of wrapper. Add 1/8 cup noodles on top of shrimp. Place 1/12 of cucumber, carrot, onion, and mango on top of noodles. Arrange 3 to 4 basil leaves and 5 to 6 mint leaves on top of vegetables and mango. Fold bottom of wrapper over filling; fold in both sides, and roll up.

Step 4

Place rolls, seam-side down, on a serving plate; cover with a damp towel. Repeat procedure with remaining wrappers and filling. Cut each roll in half diagonally. Serve with Cashew-Mirin Dipping Sauce.

Step 5

Wine note: Napa Valley winemaker Jeff Morgan produces SoloRosa, a dry California rosé, and Covenant, a kosher Cabernet Sauvignon. Jeff wrote Dean & DeLuca: The Food and Wine Cookbook and The Working Parents Cookbook. His recently penned wine book, Rosé, A Guide to the World's Most Versatile Wine, appeared in bookstores in May. Below, Jeff pairs wine with this flavorful shrimp recipe.

Step 6

With fresh mint, basil, and tropical mango adding plenty of character to this dish, it's important to look for a wine that is as versatile as the recipe--rosé, of course. A dry rosé should carry plenty of fruit flavor but be balanced by bright acidity and good body. Look for Chateau Routas (about $10) from the South of France. - Jeff Morgan

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