By Taylor Thurston.
Oh, hello little shrimps.
I was talking to the shrimps peeking out of my spring rolls, not you, friends.
This is awkward.
Like when you see someone waving at you, so you wave back just in time to figure out that they were actually waving to someone directly behind you.
There is no coming back from that one. Like, I usually just pretend that I was throwing my hand up to shield my eyes from the sun, or that my forehead was super itchy.
I will warn you that neither of those strategies have ever fooled anyone, though.
It happens to the best of us.
I’ll just eat these summer rolls to distract myself.
These summer rolls are much more refreshing and healthier than their fried spring roll counterparts. Not to mention WAY fewer calories. That’s what I’m talkin’ ‘bout!
Ingredients:Peanut dipping sauce: 1 tablespoon chunky peanut butter 1 tablespoon sugar 1 tablespoon water ½ tablespoon oyster sauce ½ tablespoon rice vinegar
Summer Rolls:2 oz. thin rice noodles 8 sheets rice paper ½ lb. cooked shrimp ½ red bell pepper, thinly sliced 1 mango, peeled, pitted and cut into long thin strips 3 green onions, cut into long thin strips ¼ cup cilantro, whole cut from stems
Cook the noodles according to package directions.
In a small bowl add the peanut butter, sugar, water, oyster sauce and vinegar and whisk until thoroughly combined. Set aside.
Dip a sheet of rice paper in a bowl of warm water until soft and pliable. This will only take a few seconds to become workable! Lay the rice paper on a flat surface and lay noodles, 3 or 4 shrimp, some red bell pepper slices, some mango slices and some green onion and cilantro leaves down the middle of the paper. Fold up like a burrito and repeat with the last seven wrappers. Serve with the peanut dipping sauce.
If you successfully eat these with chopsticks, let me know and I’ll be sure to send you a certificate or an award or something… because you are amazing.
Making this dish? Don’t forget to post photos with the hashtag #FoodFitFab!