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Shrimp and Coconut Rice Paper Rolls with Dipping Sauce
Recipes
Shrimp and Coconut Rice Paper Rolls with Dipping Sauce
10 servings
45 minutes total (Active 35 minutes)

Ingredients

  • 1 (13.66-oz) can coconut milk
  • 1 cup water
  • 1 tablespoon lemongrass spice blend
  • 1 teaspoon kosher salt
  • 1 lb medium peeled/deveined shrimp, thawed tails removed
  • 1 ripe mango, thinly sliced
  • 1 daikon radish, thinly sliced
  • 1 seedless cucumber, thinly sliced
  • 1 serrano pepper, thinly sliced
  • 2 limes, for juice
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 20 small rice paper rounds
  • ½ cup fresh Italian parsley leaves
  • 1 cup fresh cilantro leaves
  • 1 cup matchstick carrots

Prep

    • Thaw shrimp.

Steps

    1. Combine coconut milk, water, lemongrass, and salt in medium sauté pan. Add shrimp; bring to simmer over low heat for 3–4 minutes and until shrimp turn pink and opaque. Remove shrimp from pan (discard coconut mixture); cover and chill until cool.
    2. Peel and pit mango, then slice into thin strips. Slice radish and cucumber into thin strips (1 cup each); slice pepper. Squeeze limes for juice (2 tablespoons). Combine lime juice, fish sauce, sugar, and pepper slices.
    3. Dip 1 rice paper round in a bowl of room temperature water for 10 seconds to soften slightly, then place on work surface. Place small amounts of parsley, cilantro, shrimp, cucumber, mango, carrots, and radish down the center of the paper. Fold in one end and roll up tightly to enclose the filling. Repeat with remaining rice paper rounds and ingredients. Serve immediately with dipping sauce.

Amount per ⅒ recipe serving: Calories 170, Total Fat 2g, Sat Fat 1g, Trans Fat 0g, Chol 85mg, Sodium 430mg, Total Carb 24g, Fiber 1g, Sugars 9g, Protein 14g, Calc 4%, Iron 6%