Ingredients
12 large shrimp, cooked and halved lengthwise
1 small ripe mango, cut into long, thin matchsticks
2/3 cup fresh bean sprouts
1/2 cup fresh mint leaves
1/2 cup sliced fresh basil leaves
1/2 cup fresh cilantro leaves
4 large leaves Boston or red leaf lettuce, sliced in half
8 spring roll wrappers, plus a few as they're fragile (see tip below)
1/2 cup Nuoc Cham
Spicy Peanut Sauce
Instructions
1. The easiest way to make summer rolls is with assembly-line precision, so let's set it up. Prepare the shrimp, mango, bean sprouts, mint, basil, cilantro, and lettuce leaves and organize the ingredients in individual bowls or piles on a larger platter or cutting board. Place a skillet of warm water on the counter, and be sure the skillet is wide enough so that each wrapper can lay flat. Lay a dry kitchen towel on the counter near the skillet; this is where you will make the roll. Prepare a platter with a slightly damp kitchen towel so that you can cover the completed rolls and prevent them from drying out.
2. Lay a wrapper in the warm water and remove when it feels like wet plastic wrap, 10 to 20 seconds depending on the heat of the water (you want it as hot as you can comfortably touch it, the hotter the better). Place the flexible wrapper on the dry towel and place 1 piece of lettuce in the bottom third of the wrapper. Top with 3 slices of shrimp and some mango, sprouts, and herbs. Roll up, tucking the sides in, burrito-style. Place on the platter and cover with the slightly damp towel. Repeat with the remaining wrappers.
3. Serve the rolls whole or slice on the bias. Serve with Nuoc Cham for dipping, if desired.
Kitchen Tip: Can't Wrap Your Head Around It? If you can't find spring roll wrappers in the ethnic aisle of your grocery store, and you don't have an Asian market nearby, you can order them online from a number of sites, including Amazon.com.
If you can't be bothered with the wrappers or don't feel like assembling, divide the fillings among small Bibb lettuce leaves. Your rolls will be lovely, easier to prepare, and just as dippable.
Kitchen Tip: Make ahead. Peanut sauce will keep for up to a week in a refrigerated airtight container. But remember to take the sauce out of the fridge about 30 minutes before serving to let it come to room temperature — you know how stubborn peanut butter can be.
SPICY PEANUT SAUCE
Ingredients
3 tablespoons creamy peanut butter
2 tablespoons lower-sodium soy sauce
2 tablespoons fresh lime juice
1 tablespoon honey
1 tablespoon chopped scallion greens
1/8 teaspoon garlic powder
1/8 teaspoon red pepper flakes
Instructions
Combine the peanut butter, soy sauce, lime juice, honey, scallions, garlic powder, and red pepper flakes in a bowl and whisk together.
12 large shrimp, cooked and halved lengthwise
1 small ripe mango, cut into long, thin matchsticks
2/3 cup fresh bean sprouts
1/2 cup fresh mint leaves
1/2 cup sliced fresh basil leaves
1/2 cup fresh cilantro leaves
4 large leaves Boston or red leaf lettuce, sliced in half
8 spring roll wrappers, plus a few as they're fragile (see tip below)
1/2 cup Nuoc Cham
Spicy Peanut Sauce
Instructions
1. The easiest way to make summer rolls is with assembly-line precision, so let's set it up. Prepare the shrimp, mango, bean sprouts, mint, basil, cilantro, and lettuce leaves and organize the ingredients in individual bowls or piles on a larger platter or cutting board. Place a skillet of warm water on the counter, and be sure the skillet is wide enough so that each wrapper can lay flat. Lay a dry kitchen towel on the counter near the skillet; this is where you will make the roll. Prepare a platter with a slightly damp kitchen towel so that you can cover the completed rolls and prevent them from drying out.
2. Lay a wrapper in the warm water and remove when it feels like wet plastic wrap, 10 to 20 seconds depending on the heat of the water (you want it as hot as you can comfortably touch it, the hotter the better). Place the flexible wrapper on the dry towel and place 1 piece of lettuce in the bottom third of the wrapper. Top with 3 slices of shrimp and some mango, sprouts, and herbs. Roll up, tucking the sides in, burrito-style. Place on the platter and cover with the slightly damp towel. Repeat with the remaining wrappers.
3. Serve the rolls whole or slice on the bias. Serve with Nuoc Cham for dipping, if desired.
Kitchen Tip: Can't Wrap Your Head Around It? If you can't find spring roll wrappers in the ethnic aisle of your grocery store, and you don't have an Asian market nearby, you can order them online from a number of sites, including Amazon.com.
If you can't be bothered with the wrappers or don't feel like assembling, divide the fillings among small Bibb lettuce leaves. Your rolls will be lovely, easier to prepare, and just as dippable.
Kitchen Tip: Make ahead. Peanut sauce will keep for up to a week in a refrigerated airtight container. But remember to take the sauce out of the fridge about 30 minutes before serving to let it come to room temperature — you know how stubborn peanut butter can be.
SPICY PEANUT SAUCE
Ingredients
3 tablespoons creamy peanut butter
2 tablespoons lower-sodium soy sauce
2 tablespoons fresh lime juice
1 tablespoon honey
1 tablespoon chopped scallion greens
1/8 teaspoon garlic powder
1/8 teaspoon red pepper flakes
Instructions
Combine the peanut butter, soy sauce, lime juice, honey, scallions, garlic powder, and red pepper flakes in a bowl and whisk together.
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