Not to be confused with the deep-fried, fatty spring roll, the original summer roll is a prime example of how a few healthy, relatively boring ingredients can be carefully coerced into something much greater than the sum of their parts. The combination of the perfect lean protein; shrimp, with tangy sweet mango, and a few crunchy strips of red pepper will make for seriously good eating! Adaptable and delicious, once you master the simple wrapping technique, feel free to fiddle with the filling and find your favorite combination of deliciousness.
633 calories, 3.5 g fat, (0 g saturated), 390 mg sodium
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 (capellini or angel hair pasta also works)
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
How to Make It
- Combine the peanut butter, sugar, fish sauce, and vinegar with 1 tablespoon warm water. Stir to thoroughly combine. Set the peanut sauce aside.
- Cook the noodles according to package instructions.
- Drain and toss with a few shakes of vinegar to keep them from sticking.
- Dip a sheet of rice paper in a bowl of warm water for a few seconds, until just soft and bendable.
- Lay the paper on a cutting board. Leaving a 1⁄2″ space at each end of the wrapper, top with noodles, 3 or 4 shrimp halves, bell pepper, mango, scallion, and a few whole cilantro leaves.
- Fold the ends of the rice paper toward the center, then roll tight like a burrito. Repeat with the remaining 7 wrappers. Serve with the peanut sauce.
Eat This Tip
How to Make Rice Paper Rolls:
Rice paper is delicate, so work with one piece at a time and soak in water just long enough so that it’s soft and foldable. Then follow these steps:
Step 1: Arrange ingredients in the center of the wrapper
Step 2: Carefully fold the ends over the filling
Step 3: Gently roll into a tight, compact burrito
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