These sweet, refreshing summer rolls are easy to whip up — a bonus in hot summer weather. Delicate Thai basil leaves give the rolls a fresh, herbal tang.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup unsweetened coconut milk
- 3 tablespoons cashew butter
- 1 tablespoon agave nectar
- 1 tablespoon fresh lime juice
- 2 teaspoons fish sauce (nam pla)
- 1 to 2 teaspoons Asian chili garlic sauce
- 12 small shrimp, peeled and deveined
- One 1.76-ounce package vermicelli noodles (bean thread)
- 2 tablespoons mirin
- 1 large ripe avocado
- 1 large ripe mango
- 8 rice spring roll wrappers (banh trang)
- 24 Thai basil leaves or mint leaves
Instructions
- For the cashew sauce: Whisk the coconut milk, cashew butter, agave nectar, lime juice, fish sauce and chili garlic sauce in a bowl with 1 tablespoon water until smooth.
- For the summer rolls: Bring 4 cups water to a boil in a small pot and add the shrimp. Cook until the shrimp turn pink, about 2 minutes. Drain well and let the shrimp cool. Slice the shrimp in half lengthwise.
- Prepare the vermicelli according to package instructions and splash with mirin. Hold the noodles in the colander to allow the mirin to drain and the vermicelli to cool.
- Meanwhile, halve, pit, peel and slice the avocado into 1/4-inch slices. Peel, pit and slice the mango into thin strips and set aside.
- Fill a large bowl with warm water. Place a spring roll wrapper in the water and soak until soft, about 2 minutes. Gently transfer the wrapper to a dry board and blot excess water with a paper towel. The paper can rip easily if it soaks too long, so be sure to remove it from the soaking water as soon as it’s pliable.
- Allowing the summer roll ingredients to chill before rolling produces best results. Starting an inch from the bottom of the wrapper, place 3 Thai basil leaves face down in a row. Next, place 3 shrimp face down in a row on the basil. Place 2 slices of avocado across the shrimp, top with some vermicelli and finish with 2 mango slices. Fold in the sides of the wrapper and roll tightly. Place the roll on a tray with the Thai basil-side up and cover with a damp towel. Repeat with the remaining ingredients. Serve the rolls with the cashew dipping sauce on the side.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 414 |
| Total Fat | 19 g |
| Saturated Fat | 5 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 7 g |
| Sugar | 19 g |
| Protein | 8 g |
| Cholesterol | 18 mg |
| Sodium | 339 mg |