Ring in warmer weather with this fresh dish. Half Baked Harvest shared this summer rolls recipe, perfect for any dinner party or weeknight get-together. Style them on our olive wood serveware for an elegant tabletop touch. See the recipe and Tieghan’s inspiration below!
Shrimp + Mango Summer Rolls
I really don’t enjoy the process of frying, so I love that summer rolls, unlike egg rolls or spring rolls, aren’t fried but are still the perfect ﬁnger food. They’re light and pretty and oh-so-yummy! I stuﬀ these with all my favorites — fresh mango, avocado, bell peppers, and shredded cabbage — but you can make up your own mix of veggies. Zucchini would be amazing, as would shredded beets. Just have fun and be creative! One thing you can’t mess with, though, is the sweet Thai chili sauce. Trust me — just smother it all over!
In a small bowl, whisk together the Thai chili sauce, soy sauce, ﬁsh sauce, tahini, lime zest, lime juice, ginger, and garlic until smooth and combined.
Squeeze a little lime juice over the sliced avocado, being sure to coat the pieces so they don’t brown. Set up an assembly line of the avocado, bell pepper, carrot, cabbage, herbs, mango, and shrimp.
Fill a shallow medium bowl with warm water. Working with one rice paper sheet at a time, soak the sheet in the warm water for about 10 seconds, until softened. Transfer to a work surface, narrow edge toward you. On the end of the rice paper closest to you, layer 1 or 2 slices of avocado, basil, mint, mango, 2 cooked shrimp, and a handful of the veggies. Be careful not to overstuff the wrappers. Season with pepper.
Fold both short sides into the center of the paper and roll the sheet away from your body as tightly as possible without ripping the wrapper. Place the ﬁnished rolls on a serving platter, seam-side down, and cover with a damp dish towel to keep the rolls from drying out.
Sprinkle the finished rolls with chopped peanuts, if desired. Serve with the sweet Thai chili sauce alongside for dipping.