Sweet mango, succulent shrimp and crisp jicama, all wrapped up in a light and fresh spring roll… maybe the only thing better is my easy peanut sauce for dunking!
Knowing I’m obsessed, a friend of mine recently asked, “Did you see what the groceries started carrying this week?”
This time of year I’m on high alert for mangoes!
“If you can believe it, I’ve already bought a dozen!”, I replied.
Yellow mangoes, also known as champagne or ataulfo mangoes, are the first to arrive on the scene in early spring. They kick off the season and reign supreme until other varieties, like hayden and kent, shine their glory during the peak of the summer.
I prize these yellow jewels for their versatility in the kitchen. They are less sweet and more acidic than other varieties, making them my first choice for use in savory dishes – salads, salsas, and these uber tasty fresh spring rolls.
(Mid summer mangoes are SO sweet and juicy, I reserve those for dessert applications).
Fresh spring rolls are a blank slate for all sorts of fillings and sauces. This recipe features an amazing combination of briny shrimp and sweet-tart mango – with a crunch of jicama, aromatic basil and mellow, spring onions, for optimal flavor. (Note that if there’s an ingredient that you don’t prefer, I’ve included several substitutions below.)
And surely don’t forget about the sauce! So simple, so delicious. A thick, sticky, peanuty concoction, with garlic, ginger and lime that you can whip up in just a few minutes. Since this is the kind of sauce that will keep you dipping, the recipe purposely yields a generous amount.
What is the best way to store fresh spring rolls?
If you plan on serving them within a few hours, cover them with a damp dishcloth, being careful not to let them touch as they will permanently stick together.
If you plan to store them for longer, wrap each spring roll individually in plastic wrap.
I haven’t worked with rice paper? What are the tips and tricks for success?
- Keep them in the package, working one at a time.
- Give your rice paper a quick dip in the warm water, don’t let it sit in the water bath. The rice paper will continue to hydrate, and by the time it’s filled and you are ready to roll, it will be a perfect structure.
- Leaving rice paper too long in the water will make it very soft; difficult to work with and prone to tears.
- The rice paper also dries out quickly. As soon as you’ve rolled one spring roll, place it on a moistened plate and cover with a damp cloth or wet paper towels while you roll the next. Alternately, wrap each roll individually in plastic wrap.
Are there substitutions for these fresh spring rolls?
- Tofu can be used in place of the shrimp.
- If you don’t enjoy jicama, use cucumber instead.
- Basil can be substituted with mint or cilantro.
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Mango & Shrimp Fresh Spring Rolls with Peanut Dipping Sauce
For the spring rolls:
- 8 round rice paper sheets
- 24 small cooked and peeled shrimp or large ones cut into smaller pieces
- 1 ripe yellow mango ataulfo mango, peeled and cut into thick matchsticks
- 6 ounces rice noodles cooked, rinsed and drained well
- 1 cup jicama peeled and cut into matchsticks, or substitute cucumber
- ½ cup basil leaves or substitute mint
- 2 scallions cut into 2-inch lengths
- 1 medium jalapeno optional sliced
For the sauce:
- ⅓ cup smooth peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 small garlic clove grated
- 1 teaspoon freshly grated ginger
- 2-4 tablespoons water
- Salt to taste
- Begin by making the sauce. Combine all of the ingredients, except the water and salt, in a small bowl and mix well. Add two tablespoons of warm water, and taste for seasoning, adding more salt if needed. Depending on the brand and type of peanut butter that you use, you may need more water to thin the sauce and may need more salt.
- Cook the noodles according to package directions, drain and rinse in cold water, draining well after rinsing.
- Bring two cups of water to a simmer in a small pot or tea kettle. Turn off the heat and keep warm.
- Gather together all of your ingredients for filling the spring rolls, and have a platter ready, moistened with a little water, and some plastic wrap nearby.
- Pour a little of the hot water into a wide, flat bowl or deep plate. The plate should be big enough, and hold enough water, that you can dip a rice paper round into the hot water. Working with one sheet of rice paper at a time, dip it quickly into the water, then turn it and dip the other side. Place on a work surface that has been moistened with water.
- Place a handful of noodles in the center of the rice paper, then top with a few pieces of mango, a few pieces of jicama, and the basil and green onions and three shrimp. Begin rolling the bottom up over the filling, then fold in the sides and continue to roll until it is wrapped closed. Place on a plate moistened with a small amount of water and cover with a damp dish towel or plastic wrap. Continue with the remaining rice paper sheets and filling, covering the plate with plastic wrap to keep them from drying out. Be careful not to let the spring rolls touch as they will stick to each other. If you are making them ahead of time, wrap each roll individually in plastic wrap.
- Serve the spring rolls with the dipping sauce.