Spicy Thai Mango Rolls with Shrimp
8 rice paper sheets
24 small shrimp, steamed and peeled
1 mango, peeled and thinly sliced
1 red bell pepper, seeded and cut into 1/4" strips
1/2 cup red cabbage, thinly sliced
Spicy Thai Sauce
6 Thai chilies
8 fresh garlic cloves, minced
2 teaspoons sugar
1 teaspoon fish sauce
Juice of 4 limes
First, make the sauce by combining the chilies, garlic, sugar, fish sauce and lime juice in a blender.
Pulse until combined, then put in the refrigerator to chill.
Then, soak the rice paper sheets in hot water for 4 minutes, then gently remove, being careful not to tear the sheets.
Lay one sheet of rice paper on a cutting board, then place mango slices along middle, top with three shrimp per roll, then three slices rep pepper.
Top with red cabbage to fill.
Fold the sides towards the middle, then roll the rice paper over and around ingredients.
Repeat this process for all remaining rice sheets, then cut the rolls in half, and serve with the chilled dipping sauce.