Chef Allen’s Shrimp & Mango Summer Rolls
- 2 Tablespoons Fish sauce
- 1 Teaspoon Honey
- 5 Tablespoons Lime Juice
- 1/2 Small Thai Chili, seeded & minced
- 12 large Thai basil Leaves, chopped
- 3 Sprigs Cilantro, chopped
- 3/4 Cup Arugula, shredded
- 1 Small Ripe Mango, peeled & julienne
- 4 Pieces Rice paper, softened
- 8 Jumbo Shrimp, cooked
To Prepare the Salad Mixture:
In a small bowl combine the fish sauce, honey, lime juice and the chili.
Mix in the basil, cilantro and arugula.
Toss with the mango carefully until well coated.
To Prepare the Rice Paper:
Select a medium sized stainless steel bowl, and fill with warm water.
Preparing one sheet at a time.
Soak one disk of rice paper in the water until it is pliable.
Using two hands, carefully remove the rice paper from the bowl and place on dry work surface.
To Finish the Summer Roll:
With each piece of softened rice paper, put a mound of the salad at the bottom center.
Top with 2 pieces of shrimp.
Roll the bottom towards the middle, fold both sides and continue to roll.
Cut on a bias and serve the remaining salad.