Shrimp & Mango Spring Rolls with Green Tea Curry Sauce

Shrimp & Mango Spring Rolls with Green Tea Curry Sauce

I love spring rolls at all times of the year, but in the summer they’re especially delicious. Sips of refreshing iced tea in between bites of crunchy, veggie-packed rolls and life is good.

Shrimp & Mango Spring Rolls with Green Tea Curry Sauce

I usually use rice paper to make spring rolls, but soy wraps are a nice way to add a pop of color to your summer table. These Shrimp & Mango Rolls are a like tropical version of lettuce wraps, light and healthy.

Shrimp & Mango Spring Rolls with Green Tea Curry Sauce

To go along with the rolls, there’s a spicy green curry based dipping sauce. A packet of green tea adds a fresh vegetal fragrance to the sauce, and complements the slices of mango perfectly. If you’re craving some richness, also try adding a slice of ripe avocado.

Shrimp & Mango Spring Rolls with Green Tea Curry Sauce

I love enjoying these with an ice-cold glass of Genmaicha. The taste of toasted rice in the tea helps to take the place of a whatever carbs you feel like you might be missing in the meal.

Shrimp & Mango Spring Rolls with Green Tea Curry Sauce

When the days are long and hot, make these colorful wraps as a healthy tea time snack. The combination of sweet and spicy are a brilliant combination of flavors!

 


Shrimp & Mango Spring Rolls with Green Tea Curry Sauce

Shrimp & Mango Spring Rolls

Ingredients:

- boiled shrimp, peeled (I like to use cocktail shrimp)
- mango, peeled, pitted and cut into sticks
- leaf lettuce - red cabbage, shredded
- thin vermicelli, cooked according to package instructions
- soy wrappers (I used Yamamotoyama’s Orange Soy Wrappers)

Directions:

Lay a piece of soy wrapper on a work surface. Place 3 shrimp evenly along the center of the wrapper, followed by an even layer of lettuce. Lay some sticks of mango and shreds of red cabbage atop the lettuce, followed by vermicelli. Fold both sides of the wrapper atop the center strip of ingredients, snugly. Flip the roll over, shrimp side up/ seam side down. Use a sharp knife to cut the roll into 3 equal pieces.

 

 

Green Tea Curry Sauce

Ingredients:

- 1/2 cup coconut milk (from a can)
- 1 tsp green curry paste - 2 Tbsp brown sugar
- 1 tsp fish sauce - 1 packet powdered Sencha green tea
- squeeze of lime juice

Directions:

Place the coconut milk, curry paste, brown sugar, and fish sauce in a small pot. Bring to a boil then reduce to low. Simmer for about 5 minutes until the sauce covers the back of a spoon. Take off the heat, squeeze with lime and set aside to cool.