Energizing Vietnamese Rice Paper Rolls & Mango Smoothie

Allergens

Shellfish (Shrimp)

Ingredients

• 20 large shrimp, peeled and deveined
• 8 rice paper wrappers
• 1/2 cup shredded carrots
• 1/2 cup julienned cucumber
• 1/2 cup chopped mint leaves
• 1/2 cup chopped basil leaves
• 1/2 cup lettuce leaves, chopped
• 2 tablespoons rice vinegar
• 2 tablespoons fish sauce
• 2 teaspoons sugar
• 1 mango, peeled and pitted
• 1/2 banana
• 1 cup coconut water
• 1/4 cup ice

Instructions

1. In a small bowl, combine rice vinegar, fish sauce, and sugar to create the dipping sauce. Set aside.
2. Prepare the shrimp by grilling or pan searing them until they turn pink and are cooked through. Let them cool, then slice into thin strips.
3. Fill a large bowl with warm water. One by one, dip each rice paper wrapper in the water for about 5 seconds to soften, then transfer to a clean surface.
4. Arrange the shrimp, carrots, cucumber, mint leaves, basil leaves, and lettuce leaves on a plate near the working surface.
5. Place a softened rice paper wrapper onto the working surface and arrange a few shrimp slices, vegetables, and herbs in the center. Roll up the wrapper like a burrito, tucking in the sides as you go. Set aside and repeat until all ingredients are used.
6. For the mango smoothie, blend the mango, banana, coconut water, and ice in a blender until smooth and creamy.

Chef’s Insight

The combination of protein and vegetables in these rice paper rolls creates a satisfying, balanced meal that won't weigh you down.

Notes

Fresh ingredients are key to this dish; use ripe mango and fresh herbs for best results.