3 Summer Rolls with Shrimp or Tofu, Mango, Cilantro, Mint & Basil
  • Easy
  • 30 Minutes
  • Serves 8

Nutrition Per Serving

  • Calories: 205 Cal
  • Fat: 7g (1.3g Saturated Fat)
  • Carbohydrates: 24.1g
  • Fiber: 1.7g
  • Sugar: 15.4g
  • Protein: 8.9g

Download Recipe

Ingredients

  • INGREDIENTS FOR ROLLS:
  • 8 Circles of Rice Paper
  • 1 Ataulfo Mango, cut into thin strips (about 16)
  • 16 small Shrimp or 4 ounces of very firm or baked tofu, cut into 16 strips
  • 1 Cup thinly sliced Napa Cabbage or Spinach Leaves
  • Mint, Basil, and Cilantro Leaves
  • 2 Tbsp. Black Sesame Seeds
  • Cooked Shrimp, cut in half lengthwise (optional)
  • INGREDIENTS FOR AGAVE-GINGER-PEANUT DIPPING SAUCE:
  • 1/2 Cup Agave Nectar
  • 1/4 Cup Rice Wine Vinegar
  • 1 Tbsp. Tamari
  • 1 Tbsp. Sriracha
  • 1 tsp. Sesame Oil
  • 2 Tbsp. freshly Grated Ginger
  • 1/4 Cup Peanut Butter

Directions

  1. Briefly soak each rice paper in cold water to soften. Do not get the paper too wet or else it will tear.
  2. Working quickly, stack onto wet paper, 2 strips mango, 2 small shrimp, cabbage, red onion, cilantro, mint, and basil leaves.
  3. Roll up one-third of the way, fold in ends and continue to roll.
  4. Cut each roll in half on the bias.
  5. For Agave-Ginger Dipping Sauce: Whisk together all of the ingredients and serve with rolls.