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Staycation-Mango Spring Rolls

RKW Spring roll wrap Those of us in the Northern Hemisphere are happily in the process of switching our mindset and culinary menus from the thick layers of Winter warm to Spring layers and lighter, fresher fare. It’s at this time when I eagerly await the first bulbs to emerge from their sleep and buds to pop from the trees.

Afternoon walks linger when the warmth of the sun’s rays replace my winter down coat. Our living room view becomes its own Planet Earth series time-lapse moving from once black and white to muted grays and browns and now the Technicolor slowly pours on with vibrant shades of green and yellows.

The song birds are back and I half expect Julie Andrews to burst out from the greening fields with the “Hills Are Alive”. But I don’t think this crosses everyone’s mind like it does mine; all those car rides with my 5-year-old requesting to hear the sound track over and over again, could be the reason for my Spring memory replay.

But Spring is a time to hit the refresh button. Spring cleaning, depending on who you are, can invoke a number of ideas. First the house comes to mind but next my cravings begin to change from rich hearty foods to those that are lighter and fresher. Not much is growing for us yet, and I am aware that mangoes are not “in season” (are they ever here in the Pacific Northwest?) But I know many who traveled south…way south, for Spring break. So, for those of us who didn’t hit the Southern Hemisphere, but rather, enjoyed our staycation; here are mangoes for you!

Staycation- Mango Spring Rolls- makes 6 -10
This recipe was inspired from The Solitary Cook‘s recipe found at Food 52 made with a good friend one afternoon.

RachelleKWeymuller/Caramelizelife.com Mango Spring Rolls

Ingredients For Shrimp Steam Bath:
(this might be the spa part of your staycation, lean over to indulge in a steamy facial ;)

3 cups/24 ounces of water (enough to cover mango skins, limes and shrimp)
2 mango peels – washed (use the fruit for sauce and spring rolls 1 each)
1/2 sweet onion- quartered
1 lime- sliced 1/4 inch thick
1 teaspoon sea salt
black pepper to taste
2 dried japonés chiles – chopped (add more if you like more spice, my kids don’t)
8 ounces shrimp uncooked, washed and deveined ( go for wild caught spot prawns, rock shrimp or US farmed shrimp if possible)

*Have ready a bowl of ice water  to immerse the shrimp and keep them from overcooking
For The Shrimp Steam Bath:
In a stainless steel pot add all ingredients but the shrimp and bring to a boil.
Once water is boiling add the shrimp and reduce heat to medium.
Cook until shrimp are pink about 3-7 minutes.
Drain cooked shrimp and immediately place in bowl of ice water to keep them from overcooking.

Shrimp Steam Bath

Shrimp Steam Bath

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients For The Mango Sauce:

2 Tablespoons Soy Sauce (we were out so we used Bragg’s Amino Acids and it worked well)
2 Tablespoons Fish Sauce
2 Tablespoons Sesame oil
2 limes (zest from 1 lime and juice from 2 limes)
1 mango fruit – (from the steam bath) pit removed

For The Mango Sauce:

Add all ingredients to a food processor or blender and puree until smooth
Place in serving a dish and set aside until ready to eat

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

RKW Spring Rolls

Ingredients For The Spring Rolls:

8 oz Vermicelli Noodles (Beans Thread)
**************************************
1 mango-(from the steam bath) pit removed, small cubes
1 bunch cilantro (20 stems and leaves) – chopped
1/2 a cucumber – peeled, seeds removed, chopped
1/2 cup  green onions – diced
All the cooked, now cooled shrimp – tail removed and chopped
Juice of 2 limes
*************************************

8-10 rice paper wraps (spring rolls skin)
9 inch cake pan (for softening rice paper wraps)
1/4 inch hot water (for cake pan and rice paper wraps)

RKW_0097 noodles for spring roll

Cooked Vermicelli Noodles

 

For The Spring Rolls:

Soak Vermicelli 3 to 5 minutes in hot water then drain and set aside.
Combine; mango,cilantro,cucumber, green onions, shrimp and lime juice to a bowl and toss.

Prepare rice paper wraps:
Add hot water to 9 inch cake pan
place 1 rice paper wrap at a time, submerged in hot water, for 10 seconds to soften.
*Keep hot water handy to add when water in cake pan cools.

CL-mango-spring-roll RKW_0082
Build your Spring Roll!
Place softened rice paper wrap on your work surface
Put a small amount 20 or so Vermicelli noodles down the middle of the roll/wrap
Place 2-3 Tablespoons of filling(mango, cucumber, green onion etc) down the middle leaving room on the sides to fold
Begin to wrap the spring roll (similar as you might a burrito) starting with the side closed to you, then fold each end and finish by rolling the last over the opposite side ( the only one left) and seal.
Set on a serving platter with the seam side down, I like to use a chilled metal one (Yay, a wedding gift I am happy to use).
Repeat.
I have found that if there are left over Vermicelli noodles the kids love it plain or topped with a little extra mango sauce is a great left over snack.

Mango Spring Rolls

Mango Spring Rolls

Enjoy!

Head Shot Rachelle
Rachelle Weymuller @ Caramelize Life
“Making Life A Little Sweeter Through Food, Travel And Community”

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5 Comments Post a comment
  1. Looks amazing!! What would you recommend as a shrimp substitute? Or should one just not mess with the ingredients? :)

    April 14, 2013
    • Hi Jude,
      If it is a shellfish allergy you could try monkfish or scallops but if you want to go vegetarian you could skip the shrimp all together and the spring rolls will still be great, this would cut down on prep time too. If you want to have more flavor in the rolls I bet (but haven’t tried this, however now that I write it, I might have to try it) you could marinate firm tofu or setian with the same “steam bath” flavors just not in boiling water or the tofu and setain would fall apart. Otherwise, another go to would be to marinate mushrooms and do a quick saute with those same flavors and put them in the spring rolls. This recipe certainly can and should be altered and experimented with to find what flavors your palate prefers, I think that is what makes a dish a “classic” for one personally. Let me know what you decide, I’d would enjoy hearing how it turns out.

      April 14, 2013
      • Hello Rachelle,

        Thank you for alternatives! I think I might try it with either marinated seitan or tvp…and…tempura bits! And maybe a little Cajun mayo! I will definitely let you know how it turns out. :)

        April 18, 2013
  2. My mouth is watering and belly rumbling… and I just ate breakfast. LOL! These look divine and are perfect for spring and summer. Adding these to my list of recipes to try this week. Delicious!

    April 14, 2013
    • Hi Karista, we had a great time making these and of course the eating part too! We had some left over ingredients. I usually do double batches, because I love left-overs, and we made veggie sushi rolls too!

      April 14, 2013

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