Shrimp and Mango Basil Rolls

I’ve been wanting to make basil rolls for a long time.  Light and nutritious, they make a healthy choice if I’m picking up or eating out at an Asian restaurant, and I always wondered if I could pull them off at home.  I found a good recipe in the May issue of HEALTH Magazine (one of my go-to recipe resources along with Eating Well Magazine), so I finally decided to give it a go.

The rolls turned out well, unlike some of my other kitchen escapades, so of course I just had to share this colorful and delicious recipe with you!

INGREDIENTS (8 basil rolls):

Sweet and Spicy Dipping Sauce:

4 tablespoons lime juice

1 tablespoon rice vinegar

1 teaspoon agave nectar

1/2 teaspoon Sriracha sauce

1 tablespoon of thinly-sliced scallion or green onion

Rolls:

8 round sheets of rice paper (8-inch)

16 large basil leaves

4 red leaf lettuce leaves, torn into small pieces, spines removed

1.5 cups rice noodles (I used pho, but you could also use cellophane noodles or bean sprouts), cooked and cooled

1/2 small mango, peeled and sliced into thin strips

16 medium shrimp, cooked and peeled, tails removed and sliced in half down the middle

16 large mint leaves

You can find the rice paper in the ethnic aisle of your grocery store.

PREPARATION INSTRUCTIONS:

  • To make dipping sauce, combine the five ingredients in a small bowl and refrigerate.
  • Fill a large shallow dish with warm water.  Wet a clean kitchen towel, wring out and place on a clean work surface.  Place 1 rice paper sheet in the warm water and soak  for about 30 seconds.  Remove from water and lay flat on kitchen towel.
  • Layer 2 basil leaves, 3 pieces of lettuce, 2 tablespoons of noodles, a couple of mango strips, 4 shrimp halves and 2 mint leaves in the middle of the rice paper (in that order).  Make sure you leave room on all sides for folding/rolling.  It helped me to have a little assembly line for this process.
  • Wrap up the rice paper around the filling to make a roll (Pull bottom of paper over filling and tuck, fold in the sides and roll into a cylinder).  Repeat with remaining ingredients.  Serve and Enjoy!

The sweet and spicy ingredients combine to make a delicious aroma and flavor.

Another Bonus: There are only 153 calories in 2 of these rolls.

Cut the rolls into halves, and they make a fancy little party appetizer!

My husband (aka assistant basil roll chef) gave this dish his official seal of approval.  Two rolls make a great appetizer (your friends will be so impressed!), and four rolls make a nice light dinner.  Next time I’m going to experiment with the ingredients a little.  I might try a little sliced cucumber, bean sprouts, or even replace the shrimp with some ground chicken.  The opportunities are endless!

And that, my friends, is how we roll.  I hope you enjoy this recipe!

1 Comment

Filed under Gluten-Free, Recipes

One response to “Shrimp and Mango Basil Rolls

  1. Sounds delicious and nutritious! Appreciate the detailed listing of steps too.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s