{"id":31381,"date":"2021-10-04T08:13:57","date_gmt":"2021-10-04T12:13:57","guid":{"rendered":"https:\/\/beyondflourblog.com\/?p=31381"},"modified":"2023-11-14T05:44:59","modified_gmt":"2023-11-14T10:44:59","slug":"mango-shrimp-spring-rolls","status":"publish","type":"post","link":"https:\/\/beyondflourblog.com\/mango-shrimp-spring-rolls\/","title":{"rendered":"Mango Shrimp Spring Rolls"},"content":{"rendered":"

These mango shrimp spring rolls are bright, colourful, delicious, gluten-free, and easy to make. My peanut sauce recipe is perfect with them! <\/p>\n

\"Several <\/p>\n

It\u2019s been a long time since I posted my recipe for Curried Shrimp Spring Rolls<\/a> (over on Celebration Generation!).<\/p>\n

That was our default way to make spring rolls for the longest time - it IS a great recipe, after all.<\/p>\n

Sometimes, though, we like to take a step away from our defaults, and have some fun with it.<\/p>\n

These mango shrimp spring rolls are the result of that kind of fun \ud83d\ude42<\/p>\n

We love these rolls, and now probably make them as often as we make the curried shrimp version.<\/p>\n

They\u2019re so... happy? Just a lot of colour, some really bright flavours, and great textures. Fun to make, and fun to eat!<\/p>\n

Anyway, a few things to address before getting to the recipe, so let\u2019s get to it!\t<\/p>\n

\"Several<\/p>\n

How to Make Perfect Spring Rolls<\/h2>\n

I was going to say \u201cA few years ago\u201d, and then I realized it\u2019s probably been a decade at this point. Yikes, where did time go?<\/p>\n

Anyway, about a decade ago, I was struggling with making spring rolls at home. No matter what I did, the spring roll wrapper would tear, and it would be messy.<\/p>\n

So, one day when we were enjoying proper, un-torn spring rolls at our favourite Vietnamese restaurant, I asked what their secret was.<\/p>\n

... and they told me! <\/p>\n

It was doubling up the wrappers. That\u2019s it!<\/p>\n

That sure explained why theirs were nice and thick, nothing at all like the flimsy ones I was working with at home.<\/p>\n

Done right, the two wrappers sort of fuse together, and you can\u2019t even tell they were separate. <\/p>\n

It definitely helps make the whole thing easier, tidier, and more durable.<\/p>\n

Beyond that, just be sure to keep all your \u201csharp\u201d ingredients in an even stack - nothing sticking out at weird angles when you\u2019re rolling - and you should be good to go!<\/p>\n

\"Several<\/p>\n

How to Make Mango Shrimp Spring Rolls<\/h2>\n

Full recipe follows at the end of this post, but here\u2019s a pictorial overview:<\/p>\n

Prepare Your Ingredients<\/h3>\n

Because I use the shrimp cold\/room temperature, you can actually prepare your ingredients several hours ahead of time!<\/p>\n

Just be sure to wrap everything and keep it in the fridge until you\u2019re ready to assemble and serve the spring rolls.<\/p>\n

Ginger Garlic Shrimp<\/h4>\n

In a frying pan, saute shrimp, ginger, garlic, and pepper flakes in olive oil until the shrimp is almost fully cooked. Season with a little salt and pepper. <\/p>\n

\"Shrimp <\/p>\n

Saute until fully cooked, remove from heat, and set aside.<\/p>\n

\"Shrimp<\/p>\n

Rice Vermicelli<\/h4>\n

Follow the directions on your rice vermicelli package. Generally, it'll be something to the effect of: Boil rice vermicelli for a few minutes.<\/p>\n

Once cooked, remove from heat and allow to soften to desired texture. <\/p>\n

Drain, rinse well with cold water, and allow to keep draining as you prepare the rest of your ingredients.<\/p>\n

Produce<\/h4>\n

I like to place all the filling items on a plate or platter, for ease in assembling.<\/i><\/p>\n

Chop cilantro and mint together, place in a small bowl.<\/p>\n

\"Cilantro<\/p>\n

Slice your English cucumber and bell pepper into long strips.<\/p>\n

Peel your mango, slice it into long strips.<\/p>\n

Shred the red cabbage.<\/p>\n

Slice your green onions into long, thin ribbons.<\/p>\n

\"A<\/p>\n

Assembling Your Mango Shrimp Spring Rolls<\/h3>\n

Fill a large bowl with very hot water.<\/p>\n

\"A<\/p>\n

Submerge one sheet of rice paper, then immediately submerge another one right on top of it. You want both sides of each to get wet, so don\u2019t stack before submerging!<\/p>\n

Wait 3 seconds, remove both sheets from water together, and smooth out on your clean work surface.<\/p>\n

Alternatively, you can submerge each separately for 3 seconds, then stack on the work surface.<\/p>\n

\"2<\/p>\n

While smoothing rice sheets out, be sure to push excess water out from between the sheets as you go.<\/p>\n

Arrange a small handful of well-drained, cooled vermicelli across the middle of the rice paper wrappers, leaving a couple of inches of wrapper on either end of the vermicelli pile.<\/p>\n

Layer a small amount of each of the vegetables, and top with 3 or 4 shrimp, as pictured.<\/p>\n

\"A<\/p>\n

Fold about \u00bd of the wrapper over the pile of filling, pulling it tightly against it. Fold one of the sides up over that fold.<\/p>\n

Fold the other side over.<\/p>\n

Holding the rice wrapper tightly against the filling, press to squeeze out any air that could be in with the filling, then tightly roll up the spring roll.<\/p>\n

\"A<\/p>\n

Repeat as necessary, serve with fish sauce.<\/p>\n

\"Several<\/p>\n

Peanut Sauce for Spring Rolls<\/h2>\n

Back on my Curried Shrimp Spring Rolls post, I mentioned that \u201csome day\u201d I\u2019ll put together my recipe for peanut sauce.<\/p>\n

... and here we are!<\/p>\n

This sauce has a few ingredients, but they all come together for a smooth, creamy, and very flavourful peanut sauce. Definitely my favourite!<\/p>\n

I like to use a mini food processor<\/a> for this. Mine holds just 2 or 3 cups of food, and is perfect for this.<\/p>\n

Large food processors don\u2019t always do a great job of things, when dealing with small amounts of ingredients. <\/p>\n

\u00be cup Creamy peanut butter
\n\u00bd cup Canned coconut milk
\n\u00bc cup Cilantro
\n2 tablespoons Honey
\n2 tablespoons Gluten-Free soy sauce or tamari
\n1.5 tablespoon Lime or Calamansi juice
\n1 tablespoon Fish sauce
\n1 tablespoon Toasted sesame oil
\n1 teaspoon Ginger paste
\n1+ teaspoon Sriracha
\n3 garlic cloves, pressed or minced<\/p>\n

Measure all ingredients into a mini food processor, blitz until well combined.<\/p>\n

Chill until serving. <\/p>\n

\"Several<\/p>\n

\n

More Gluten-Free International Recipes<\/h2>\n

Looking for more recipes with an international flair? I\u2019ve got you covered...<\/p>\n

Gluten Free Banana Nutella Ebelskivers<\/a>
\nGluten-Free Beef Stroganoff<\/a>
\nGluten Free Beet Gnocchi<\/a>
\nGluten-Free Chicken Pakora<\/a>
\nGluten Free Chicken Satay<\/a>
\nGluten-Free Gougeres<\/a>
\nGluten Free Lemon Mascarpone Ebelskivers<\/a>
\nGluten-Free Mixed Vegetable Pakora<\/a>
\nGluten Free Paneer Pakora<\/a>
\nGluten-Free Paska <\/a>
\nGluten Free Pasta Salad<\/a>
\nGluten-Free Perogies<\/a>
\nGluten Free Piroshki<\/a>
\nGluten-Free Ramen Recipe<\/a>
\nGluten Free Samosa Recipe<\/a>
\nGluten-free Tempura<\/a>\n<\/div>\n

\"Several<\/p>\n

\n

Share the Love!<\/h2>\n

Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen<\/a>. We're also on Pinterest<\/a>, so you can save all your favourite recipes to a board!<\/p>\n

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.<\/p>\n

Well, the published nonsense, anyway!\n<\/p><\/div>\n

\"Several<\/p>\n

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\"Several<\/div>\n\t
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5<\/span> from 1 vote<\/div><\/div>\n<\/div>\n

Mango Shrimp Spring Rolls<\/h2>\n
<\/div>\n
These mango shrimp spring rolls are bright, colourful, delicious, gluten-free, and easy to make. My peanut sauce recipe is perfect with them!<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>7 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>22 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Appetizer, Main Course<\/span><\/div>
Cuisine: <\/span>Gluten-free, Vietnamese<\/span><\/div>
Diet: <\/span>Gluten Free<\/span><\/div><\/div>\n
Servings: <\/span>6<\/span> Spring Rolls<\/span><\/span><\/div>\n
Calories: <\/span>407<\/span>kcal<\/span><\/span><\/div>\n\n\n\n

Ingredients<\/h3>