Shrimp and Mango Summer Roll

 

The original summer roll, not to be mistaken with the deep-fried, fatty spring roll, is a wonderful illustration of how a few healthy, somewhat uninteresting components can be meticulously manipulated into something far better than the sum of their parts. The mix of shrimp, a fantastic lean protein, acidic sweet mango, and a few crispy strips of red pepper will make for some very fantastic eating! Once you've mastered the easy wrapping method, feel free to experiment with the filling to discover your favorite mix of taste.

 

1 Tbsp chunky peanut butter

1 Tbsp sugar

1⁄2  Tbsp fish sauce

1⁄2  Tbsp rice wine vinegar, plus more for the noodles

2 oz vermicelli or thin rice noodles 8 sheets of rice paper

1⁄2  lb cooked medium shrimp, each sliced in half

1⁄2  red bell pepper, thinly sliced

1 mango, peeled, pitted, and cut into thin strips

4 scallion greens, cut into thin strips

1⁄4 cup cilantro or mint leaves

 

1 tablespoon warm water, peanut butter, sugar, fish sauce, and vinegar To properly blend, stir everything together. Set aside the peanut sauce.

Noodles should be cooked according to package directions. To keep them from sticking, drain and toss with a few shakes of vinegar. Dip a sheet of rice paper for a few seconds in a basin of warm water, until soft and flexible. Place the paper on a cutting board and cut it. Top with noodles, 3 or 4 shrimp halves, bell pepper, mango, onion, and a few entire cilantro leaves, leaving a 12" gap at either end of the wrapper. Fold the rice paper ends toward the center, then roll tightly like a burrito. Rep with the last seven wraps.