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.
Like this recipe? Why not try one of these as well?
Want to night out with great cuisine and a chance to learn a little about wine?
Why not join Stephanie at Wander Food & Wine for a wine tasting or class ?
OPENING FALL 2019!