Shrimp & Mango Summer Rolls

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3–6 Prep 20 min No cook Serves 4

Light and chewy, rice paper wrappers (find them in the international aisle of the store) are the perfect vessel for packing in lots of lean protein and produce. The wrappers will last indefinitely so you can whip up these rolls anytime.

2 tbsp fish sauce 2 tbsp hoisin sauce 2 tbsp finely chopped peeled fresh ginger 2 tbsp rice vinegar 2 tbsp lime juice 1 tbsp plus 1 tsp sriracha 8 (8-inch) rice paper wrappers ½ lb cooked shrimp 2 cups packaged coleslaw mix (cabbage and carrots) 1 large mango, peeled and cut into thick matchsticks ¼ cup chopped fresh cilantro ¼ cup chopped fresh mint leaves ½ medium lime, cut into wedges 1. To make the dipping sauce, in a small bowl, whisk the fish sauce, hoisin sauce, ginger, vinegar, lime juice, and Sriracha.

2. In a large bowl of hot water, soak the rice-paper rounds, one at a time, just until softened, 10 to 30 seconds. Place the rice-paper rounds, as they are softened, on a double layer of paper towels to drain.

3. Lay the softened wrappers on a work surface. Arrange a few shrimp along the center of each wrapper, leaving a border at the top and bottom; layer evenly with the coleslaw mix, mango, cilantro, and mint. Fold in the sides of the wrappers and roll up tightly to enclose the filling. Cut each roll in half on a diagonal and serve with the dipping sauce and lime wedges.

Per serving (2 summer rolls and about 2 tbsp sauce): 220 Cal, 1 g Total Fat, 0 g Sat Fat, 1,409 mg Sod, 41 g Total Carb, 19 g Sugar, 3 g Fib, 12 g Prot.

TEST KITCHEN TIP

Delicate rice can seem daunting to wrap. Think of the same folding motion you make with a burrito (tuck in sides and roll). Your first attempts might look a bit funny, but you’ll get the hang of it quickly.