Shrimp And Mango Shrimp Rolls

Shrimp & Mango Spring Rolls

Ingredients:

2 tbsp Thai fish sauce
2 tbsp lime juice
2 tbsp packed brown sugar
¼ tsp red chili flakes
8 oz frozen, cooked shelled shrimp, thawed
1 large mango, peeled, pitted and diced
3 radishes, cut into matchsticks
2 green onions, thinly sliced
2 tbsp finely chopped cilantro
2 tbsp shredded fresh basil
1 tsp Asian chili-garlic sauce
1 tsp sesame oil
6-inch rice paper wrappers, about 12

Directions:

In a small bowl, whisk together fish sauce, lime juice, sugar and red chili flakes until sugar dissolves. Set aside.

Pat shrimp dry, then chop. In a bowl, toss together shrimp, mango, radishes, green onions, cilantro, basil, chili-garlic sauce and sesame oil.

Working with 2 wrappers at a time, dip them in a bowl of warm water and lay out in a single layer on a clean tea towel.

Spoon about 2 heaping tbsp shrimp mixture in a strip just below centre of each wrapper, leaving a 1-inch border on either side. Fold in sides of each wrapper, then roll up wrappers to enclose filling. Repeat with remaining wrappers and filling.

Serve spring rolls with dipping sauce.

Makes about 12 spring rolls