Shrimp Mango Summer Rolls

6 Servings

This was a favourite of my Spring Fling wine pairing class. Great alternative to a traditional sandwich lunch and lovely for a picnic!

My favourite wine for these rolls is a crisp Vinho Verde from Portugal to balance out the sweetness. Try Aveleda Vinho Verde LCBO#: 5322.

1/2 cup rice vermicelli
6 fresh mint leaves, chopped
2 tbsp lime juice
2 tbsp sweet chili sauce
2 tsp fish sauce
6 rice paper rounds
1/4 cup fresh cilantro leaves
6 shrimp, cooked, peeled, deveined, halved lengthwise
1 mango, sliced in 6x1/8" thick slices

(Note: 2 rolls per serving.)

1. Cover vermicelli with boiling water. Let stand until just tender. Drain. Rinse with cold water, draining well.

2. Add next 4 ingredients and toss well.

3. Place 1 rice paper round in a shallow bowl of hot water until just softened. Place on a clean cutting board or plate.

4. Place 2 cilantro leaves in the center of the rice paper and 2 shrimp halves over top. Cover with a mango slice. Spoon about 3 tbsp vermicelli mixture over top. Fold in sides and roll up tightly from bottom to enclose. Repeat. Serve with sweet chili sauce.