Delectable Vietnamese Gluten-Free Shrimp & Mango Salad Rolls – A Cinematic Culinary Experience

Allergens

Shrimp, Peanuts

Ingredients

• 12 large rice paper wrappers 1 lb medium shrimp, peeled and deveined 2 ripe mangoes, thinly sliced 1 cucumber, julienned 1 cup fresh basil leaves 1 cup fresh mint leaves 2 cups mixed lettuce leaves 1 cup vermicelli noodles, cooked and cooled 1/4 cup roasted peanuts, chopped 1 cup rice vinegar 1/4 cup sugar 1 tsp salt 1 tbsp sesame oil

Instructions

1. In a large bowl, mix together rice vinegar, sugar, salt, and sesame oil to create the dipping sauce. Set aside.
2. Prepare the shrimp by seasoning them with salt and pepper, then sauté them in a pan over medium heat until they turn pink. Remove from heat and let cool.
3. Fill a large bowl with warm water for softening rice paper wrappers. One at a time, dip each wrapper in the water until pliable, about 10 15 seconds. Transfer to a clean damp cloth.
4. Lay a wrapper on a clean surface and arrange a small amount of shrimp, mango slices, cucumber, lettuce, basil, and mint leaves on the lower third. Top with a few strands of vermicelli noodles and sprinkle chopped peanuts.
5. Carefully roll up the wrapper tightly, enclosing the filling and tucking in the sides as you go. Place seam side down on a serving plate. Repeat with the remaining ingredients and wrappers.
6. Serve the rolls with the prepared dipping sauce on the side.

Chef’s Insight

The key to perfect rolls is balancing the flavors and textures while ensuring they are tightly rolled.

Notes

Serve this dish with our Gluten-Free Vietnamese Summer Rolls for a complete gluten-free brunch experience.