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.
| Total: | 40 min |
| Prep: | 30 min |
| Cook: | 10 min |
| Total: | 40 min |
| Prep: | 30 min |
| Cook: | 10 min |
Ingredients
- 3 tablespoons cashew butter
- 1/4 cup unsweetened coconut milk
- 2 teaspoons fish sauce (nam pla)
- 1 to 2 teaspoons Asian chili garlic sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon agave nectar
- 12 small shrimp, peeled and deveined
- 1 (1.76-ounce) package vermicelli noodles (bean thread)
- 2 tablespoons mirin
- 1 large ripe mango
- 1 large ripe avocado
- 8 rice spring roll wrappers (banh trang)
- 24 fresh Thai basil leaves or mint leaves
Instructions
- For the cashew sauce: Whisk the cashew butter, coconut milk, fish sauce, chili garlic sauce, lime juice, and agave nectar in a bowl with 1 tablespoon water until smooth. Set aside.
- For the summer roll; In a small pot, bring 4 cups water to a boil 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, peel, pit, and slice the mango into thin strips and set aside. Next, halve, pit, peel, and slice the avocado into 1/4-inch slices 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 next to the basil. Continue the pattern and place 2 slices of avocado across the shrimp, then top with some vermicelli, and finish with mango slices. Fold in the sides of the wrapper and roll tightly. Place the rolls 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.