These light and refreshing spring rolls are the perfect way to beat the summer heat. Serve them as a hearty appetizer or a lighter meal!
1 pound large shrimp, steamed
1 tablespoon soy sauce
1 ripe mango, sliced thin
2-3 tablespoons chili powder
Rice paper wrappers
- For shrimp, bring a medium pot of water to a rapid simmer. Place shrimp in a steamer basket and steam for 3-4 minutes until just cooked through. For a more thorough steaming tutorial, check out my perfect steamed shrimp.
- When shrimp are cooked, drain them and transfer them to an ice water bath to chill. Once they have chilled down, peel the shrimp, cut them in half longwise, and sprinkle them with soy sauce.
- For mango, use a sharp knife to cut the fat cheeks of the fruit off the pitt. Then peel and slice mango thin. Sprinkle mango slices liberally with a mild or spicy chili powder (to your liking).
- Prep all your other fillings as well.
- To make a spring roll, set a rice paper sheet in a shallow dish with warm water. Let it sit for 5 seconds and flip. Do that a few times until the wrapper is flexible. Then transfer it to a clean surface.
- In the middle of the wrapper, add 4-5 shrimp halves, then a few slices of mango on top. Then top with other veggies. Fold the ends of the wrapper over and roll it into a tight cylinder, pulling on the wrapper as you roll it to keep it nice and tight.
- Cut wrap in half for serving and repeat until you are out of fillings. You should get about a dozen spring rolls.
- Serve spring rolls plain or with soy sauce to dip in.
Leftover spring rolls will keep in the fridge for a day.