Shrimp and Coconut Rice Paper Rolls with Dipping Sauce

Tropical Shrimp and Mango Spring Rolls: A Burst of Exotic Flavors

Spring into flavor with these Tropical Shrimp and Mango Spring Rolls! Perfect for light lunch or as a stunning appetizer, this recipe brings together vibrant colors and refreshing tastes that make dining feel like a culinary escape to Southeast Asia. The harmony of the zesty lemongrass and the sweet mango creates an exquisite balance that tantalizes the taste buds.

Careful selection of ingredients is vital. Opt for ripe mangoes, detectable by their slight softness and sweet aroma. The shrimp should be fresh or thawed properly to maintain texture and flavor. Lemongrass spice blend infuses the dish with citrusy notes, so use it to your advantage.

Prepare by thawing your shrimp and gathering all ingredients within reach. For the wrappers, quality rice papers make rolling easier. Ensure your rolling surface is slightly damp, preventing the rice paper from sticking.

The key to achieving a perfect texture lies in slicing the ingredients uniformly. Matchstick carrots, thinly sliced cucumber, and snappy radishes provide the necessary crunch, complementing the shrimp’s tenderness. Select high-quality fish sauce for a rich umami backbone in your tangy dipping sauce.

Ingredients

• 1 (13.66-oz) can of coconut milk – for creamy richness
• 1 cup water – dilutes coconut milk to the desired consistency
• 1 tablespoon lemongrass spice blend – adds zest and citrus
• 1 teaspoon kosher salt – enhances flavors
• 1 lb medium shrimp, peeled/deveined, tails removed – star protein
• 1 ripe mango, thinly sliced – adds sweetness
• 1 daikon radish, thinly sliced – adds peppery crunch
• 1 seedless cucumber, thinly sliced – refreshing bite
• 1 serrano pepper, thinly sliced – provides mild heat
• 2 limes, for juice – brings acidity
• 2 tablespoons fish sauce – umami flavor
• 2 tablespoons brown sugar – subtle sweetness
• 20 small rice paper rounds – essential for wrapping
• ½ cup fresh Italian parsley leaves – aromatic garnish
• 1 cup fresh cilantro leaves – herbal freshness
• 1 cup matchstick carrots – adds crunch

Step-by-Step Instructions

1. Prepare Shrimp: Combine coconut milk, water, lemongrass, and salt in a medium sauté pan. Bring to a simmer over low heat, add shrimp and cook for 3–4 minutes until they turn pink and opaque. Remove shrimp with a slotted spoon. Discard the coconut mixture. Chill the shrimp in the refrigerator.
2. Prepare Vegetables and Mango: Prepare your mango by peeling and slicing it thinly. Similarly, slice the radish and cucumber into thin matchsticks. These ingredients will add various textures to your spring roll.
3. Prepare Dipping Sauce: Squeeze the limes to yield about 2 tablespoons of juice. Combine with fish sauce, brown sugar, and serrano pepper slices in a bowl. Stir until the sugar dissolves.
4. Prepare Rice Papers: Fill a shallow dish with room temperature water. Dip one rice paper round at a time into the water for 10 seconds until it softens slightly. Place it on a clean work surface.
5. Build Rolls: Lay a portion of herbs, shrimp, mango, radish, cucumber, and carrots over the softened rice paper's center. Fold in one end and roll it tightly to enclose the filling.
6. Repeat: Continue rolling the remaining rice papers with the filling until all ingredients are used. It’s advisable to cover built rolls with a damp cloth to keep them from drying out.
7. Serve: Serve immediately with the prepared dipping sauce. Encourage your guests to enjoy the vibrant flavors and contrasting textures.

Tips for Troubleshooting if Something Goes Wrong with the Recipe

• If rice paper is too sticky: Ensure your prep area is slightly damp and don’t over-soak the rice papers. Ten seconds is usually enough.
• If shrimp are overcooked: Keep an eye on them, cooking just until opaque and pink. Overcooking makes them rubbery.
• Too spicy sauce: Add a teaspoon of honey or a hint of water till desired spice is achieved.
• Rolls are falling apart: Make sure rolls are tightly wrapped without overfilling. Practice makes perfect!

Ideas for Pairing with the Recipe

• Side dishes: Pair the spring rolls with a light Asian-style salad garnished with sesame seeds for a texture play.
• Drinks: Complement with a chilled glass of Sauvignon Blanc or a non-alcoholic beverage like coconut water with mint.
• Dessert: Finish off with a delicate coconut milk panna cotta to keep the tropical notes going.

How to Store Properly

• For refrigeration: Wrap each roll in a lightly dampened paper towel and store in an airtight container for up to 24 hours.
• For freezing: These spring rolls are best fresh. Freezing is not recommended as it can affect the texture of the rice paper and vegetables.
• Make components ahead: Prep ingredients such as vegetables and herbs hours before and store separately, assembling rolls just prior to eating.

FAQs

• Can I use cooked shrimp? Yes, simply skip the simmering step. Ensure the shrimp are thawed and sautéed for flavor if desired.
• What can I use instead of mango? Pineapple and papaya are excellent alternatives, offering mild sweetness and tropical flair.
• Are there alternative wraps? Large lettuce leaves can replace rice papers for a lighter option.
• Can spring rolls be made vegan? Absolutely! Omit the shrimp and fish sauce, and amplify flavor with additional herbs and spices.