Summery, fresh, crisp, and flavorful.  That is what these rolls are.  Somehow eating a fresh spring roll doesn’t seem the same when eating one any other season.  These seem meant for warm weather eating.  My first experience with fresh spring rolls was at a Thai place back home.  I fell in love with them and easily can make them a meal.  I then decided I had to make the spring rolls from Veganomicon – Butternut Squash Spring Rolls – and those were SO awesome that I continue to look for other versions.  So, when I saw this recipe, I knew I would try it.

When we were visiting home over Memorial Day Weekend I was sitting at my Mom’s table looking at cookbooks.  I came across the Cook This Not That book and realized that the one I bought was not the one I had thought I bought.  Well, when I went to Barnes and Noble over lunch break one day recently and I remedied that mistake!  While I love the one I did buy, I really wanted the one I didn’t have.  (Hmm, I think I’m sounding like Grumpy in that statement!)

If you like these Summer Rolls, you may also like these recipes!

Summer Roll with Shrimp & Mango

Cook This!  Not That!

Printable recipe

1 Tbsp chunk peanut butter
1 tbsp sugar
1/2 tbsp fish sauce
1/2 tbsp rice vinegar (plus more for the noodles)
2 oz thin rice noodles
8 sheets of rice paper
1/2 lb cooked medium shrimp, sliced in half
1/2 red bell pepper, thinly sliced
1 mango, peeled, pitted, and cut into thin strips
4 scallion greens, cut into thin strips
1/4 cup cilantro

Combine the peanut butter, sugar, fish sauce and vinegar with 1 tablespoon warm water.  Stir to thoroughly combine.  Set the peanut sauce aside.

Cook the noodles accordingly to package instructions.  Drain and toss with a few shakes of vinegar to keep from sticking.

Dip a sheet of rice paper into a bowl of warm water for a few seconds, until just soft and bendable.  Lay the paper on a cutting board.  Leaving a 1/2 inch space at each end of the wrapper, top with noodles, 3 or 4 shrimp halves, bell pepper, mango, scallion, and a few whole cilantro leaves.  Fold the ends of the rice paper toward the center, then roll tight like a burrito.  Repeat with the remaining 7 wrappers.  Serve with peanut sauce

4 servings @ 270 calories per serving