Shrimp Spring Rolls with Mango Dipping Sauce

Learn how to engage the entire family in preparing this meal. Audiences of all ages will enjoy preparing their own spring rolls!

Nutrition Spotlight

One cup of raw, shredded cabbage provides 60 percent of your daily-recommended allowance of vitamin K, which is important for healthy blood coagulation and maintaining bone mass.

Raw, shredded napa cabbage offers plenty of vitamin C, phytonutrients, and fiber.

Shrimp is an excellent source of the antioxidant mineral selenium. Selenium has been shown to reduce the chances of heart failure, as well as for other health problems including type 2 diabetes, compromised cognitive function.

Mangos are packed with antioxidants and Vitamin C, which help protect the body against cardiovascular disease and cancer!

Adding ginger and garlic in place of salt adds tons of flavor with little to no sugars, sodium, or calories.

Key Techniques & Helpful Hints

1. Napa cabbage, also known as Chinese cabbage, has a delicate flavor with a peppery kick.
2. One-half of a medium-size cabbage will yield about 4 1/2 cups when shredded.
3. To make this dish vegetarian-friendly, simply substitute the shrimp for tofu or another plant-based protein.
4. Make in advance: line a baking sheet with damp paper towels. Make spring rolls and arrange on paper towel. Top with another layer of damp paper towels. Cover with plastic wrap and refrigerate until ready to serve.
5. To add some variety, some simple sauce variation ideas include peanut or sesame ginger sauces.

Ingredients

For the Mango Dipping Sauce:

• 1/2 cup finely chopped mango
• 2 tablespoons of rice wine vinegar
• 1 tablespoon of Asian garlic chili dipping sauce
• 1 teaspoon chopped cilantro
• 1 tablespoon apple juice

For the Spring Rolls:

• 1/2 cup shredded Napa cabbage
• 1/2 cup julienne bok choy
• 1/2 cup julienne carrots
• 1 teaspoon minced ginger
• 1 teaspoon minced garlic
• 2 tablespoons green onions
• 4 ounce cooked, deveined shrimp
• 1/4 teaspoon sesame oil
• 4 rice paper wrappers
• 20 mint leaves

Directions

1. For the Mango Dipping Sauce: Place the mango, vinegar, chili sauce, and water in a blender and puree.  Pour into a bowl and stir in the cilantro.
2. For the Spring Rolls: In mixing bowl, combine the cabbage, bok choy, carrots, ginger, garlic, green onions, shrimp and sesame oil.
3. Soak rice paper in a bowl of water, just until softened about 1 minute.
4. Layout rice paper on a cutting board; place 2 mint leaves in the center of the paper. Place 1/4 cup of filling on top of the mint leaves.  Turn in sides and roll up like an egg roll.
5. Cut each spring on the diagonal in half. Serving size is one spring roll and 2 Tablespoons dipping sauce.

Save it for later! Download the Shrimp Spring Rolls with Mango Dipping Sauce Recipe.