Sunday, February 5, 2012

Baked Shrimp Spring Rolls with Mango Dipping Sauce

Happy Superbowl Sunday! I've been working all morning on these spring rolls since the avocado I bought yesterday wasn't ripe enough to use yet. (Note to self: never go grocery shopping the day before the Superbowl. Ever. Again.) This was my first attempt at Asian food and they were really fun to make! I'm excited to try a lot more combinations with my leftover spring roll wrappers. I also used my new food processor for the first time! Despite the fact that it's a pain in the ass to clean, it's pretty awesome.

I'm pretty bummed that I'm away from Boston when the Patriots are in the Superbowl, but luckily I get to go back next weekend and visit all my friends! I told them that if the Pats win, they better jump in the reflection pool for me. Since most people here in New Jersey are Giants fans, I might be the lone Boston fan at our party tonight (but hopefully bringing these spring rolls will make up for that in their eyes). Anyway if you're looking for a fun, healthy game day snack and all the veggie trays are sold out, try these rolls instead.

Baked Shrimp Spring Rolls with Mango Dipping Sauce
Makes: 24 rolls Prep: 30 minutes  Total: 45 minutes

24 spring roll wrappers
12 ounces frozen shrimp, uncooked
1/4 tsp cayenne pepper
1/2 tsp sea salt
3 cups shredded cabbage
2 cups shredded carrots
6 scallion greens, chopped
1 avocado, chopped
1 egg
1 tbs honey

Mango Dipping Sauce:
1 1/2 20-ounce jars canned mangoes
1/2 tbs lemon juice
1/2 tbs honey
2 tsp sea salt
1/2 tsp balsamic vinegar
1 tsp hot sauce

Defrost frozen shrimp and saute until pink. Let cool, remove tails and chop into small pieces. Season with cayenne pepper and salt and toss.
In a large saute pan, heat cabbage, carrots, shrimp and scallions. Cook on medium heat for 5 minutes, then add avocado. Remove and let cool.
Heat oven to 425 degrees. Begin rolling by placing spring roll wrapper in a bowl of hot water, and lay flat on a dry towel. Lightly pat and place a heaping tablespoon of shrimp mixture 3 inches from the bottom edge. Lift edge over mixture and tuck, rolling until halfway up the wrapper. Lift horizontal edges to close the ends of the roll, and finish by rolling up to the top and tucking the edge underneath. Lay on a greased baking sheet and repeat with all rolls.
Before baking egg rolls, beat together egg and honey. Use a pastry brush or hands to lightly coat the outside of each roll. Bake for 10 minutes and store in an airtight container until ready to serve.
For mango dipping sauce, blend canned mangoes in a food processor. Add in lemon juice, honey, salt, vinegar and hot sauce. Refrigerate until ready to serve.

*For help, see this great visual tutorial for how to roll egg rolls at Steamy Kitchen.

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