Ever since I have been to Vietnam, I am a huge fan of fresh spring rolls.
So much healthier than their fried brothers and sisters, these rolls are stuffed with good things like crispy veggies, fresh herbs, noodles and some cooked fish or grilled meat. I have given them a Caribbean twist by adding some slices of juicy, sweet mango. Simply delicious! I just love their crunchiness and freshness.
Fresh spring rolls are quick and easy to make. Simply dip a rice paper wrapper in warm water, add your fillings, wrap it up and eat!Print
Caribbean Fresh Spring Rolls with Shrimps & Mango
- Prep Time: 30 mins
- Total Time: 30 mins
- Yield: 4
- Cuisine: Asian-Caribbean
- 8 rice paper wrappers
- 2 cups Boston lettuce
- 60g vermicelli noodles, soaked in boiled water for 15 minutes & drained
- 75g carrot, sliced into thin strips
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 8 black tiger shrimps (size 16-20), cooked and peeled, sliced in half lengthways
- 200g mango, thinly sliced
- Dipping sauce, for serving (see recipe below)
- Extra: a bowl with warm water
- Dip your rice paper wrappers one by one in the warm water and put them flat on a cutting board. Make a pile of the lettuce, noodles, carrot and herbs on the lower part of each wrapper. Top each pile with 2 shrimp halves and some mango.
- Fold the bottom edge over the filling, fold in both sides and roll up tightly. Slice in half diagonally and serve immediately with a bowl of dipping sauce.
Be careful not to stack the spring rolls or they will stick together. If you want to keep them in the fridge, put them on a damp kitchen-towel (not touching each other) and cover them with another damp towel.
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: Makes 3/4 cup
- 3 tablespoons fresh lime juice
- 1/2 tablespoon rice vinegar
- 1 1/2 tablespoon sugar
- 3 tablespoons fish sauce
- 1/2 teaspoon Scotch Bonnet chili, finely chopped
- 2 cloves of garlic, finely chopped
- Combine all ingredients in a bowl and stir to combine.