Shrimp Spring Rolls with Mango Basil Dipping Sauce

| Billy Parisi
Serving size:2
Shrimp Spring Rolls with Mango Basil Dipping Sauce

Spring Rolls

  • cracked black pepper to taste
  • 30 fresh cilantro leaves
  • 8 20-26 sized peeled and deveined shrimp
  • kosher salt to taste
  • fresh lemon juice
  • 10 rice paper sheets + 2 cups of very warm water
  • 1 cup bean thread noodles + 2 cups of boiling hot water
  • 2 julienne green onions
  • 1/2 cup julienne red leaf lettuce
  • 1 julienne small peeled carrot
  • 1 cup julienne cucumber, peeled and seeded
  • 1 tbsp sesame oil
  • 1/2 tsp chopped fresh ginger
  1. In a large bowl add together the boiling water and bean thread noodles and let stand at room temperature. Noodles will cook by themselves (5 to 6 minutes)
  2. In a large sauté pan on medium high heat with 1 tablespoon of sesame oil, caramelize the ginger. Once brown add in the shrimp and cook for 4 to 5 minutes or until the shrimp are completely cooked through. Once cooked, season with salt and pepper and remove from the pan and chill immediately.
  3. Once the shrimp have been chilled, slice them long ways and set aside.
  4. Next, place the rice paper sheets 1 to 3 at a time in a pan with 2 cups of very warm water until they become malleable and translucent.
  5. Once the paper is malleable, remove 1 sheet from the water and place onto a cutting board. Place a small amount of the cooked bean thread noodles to the center of the rice paper along with a small amount of red leaf lettuce, carrots, cucumbers, green onions, shrimp and 2 to 3 fresh cilantro leaves. Fold in the sides of the rice paper and simply roll up until it is tight.
  6. Once all of the rolls have been completed, place them in between damp paper towels and chill before serving.

    Mango-Basil Dipping Sauce

    • cracked black pepper to taste
    • kosher salt to taste
    • juice of 1 lemon
    • juice of 1 lime
    • 2 tbsp chiffonade fresh basil
    • 1/3 cup pineapple juice
    • 1/2 small jalapeño, seeds removed
    • 1/2 small roughly chopped red onion
    • 3 ripened soft mangos, peeled and roughly chopped (core removed and discarded)
    1. Add mango, onions, pepper and pineapple juice to a blender and puree. Once combined and smooth, finish with basil, lime juice, salt and pepper and chill before serving.
    2. To Plate: Cut the spring rolls in the middle on a bias and serve along side the mango dipping sauce.

    Read more from Chef Billy Parisi.