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Spring Rolls with Tropical Shrimp and Mango Dip
A light and tasty treat
These colorful spring rolls combine juicy shrimp with crunchy vegetables and a sweet mango dip. Perfect as a light lunch, appetizer or summer snack.
Ingredients
(for 12 spring rolls)
For the spring rolls
12 rice paper sheets
300 grams of tropical shrimp
1 mango
1 red apple
50 grams of julienned carrots
¾ cucumber
2 spring onions
2 sprigs of fresh mint
1 tablespoon of sesame seeds
For the mango dip
1 mango
1 tablespoon of soy sauce
Description
- Peel the mango and cut the flesh into pieces. Puree the mango together with the soy sauce until a smooth sauce is obtained. Set aside.
- Wash the cucumber and cut into thin slices. Cut the spring onions into rings. Wash the apple, remove the core and cut into thin slices.
- Moisten a cutting board. Briefly soak one rice paper sheet in lukewarm water until it is soft and pliable. Place the sheet on the damp board. Place a few slices of cucumber, some julienned carrot, spring onion rings, apple slices, a mint leaf and three tropical shrimp in the middle of the sheet. Fold the sides of the rice paper inwards and roll it up tightly. Repeat with the remaining sheets.
- Place the spring rolls on a dish, sprinkle with sesame seeds and serve with the mango dip.
Enjoy your meal!
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