Thai Shrimp and Mango Spring Rolls with Spicy Peanut Dipping Sauce

These Thai-inspired shrimp and mango spring rolls are a delightful fusion appetizer that perfectly balances fresh and vibrant flavors. The sweetness of ripe mango pairs beautifully with succulent shrimp, crisp vegetables, and fragrant herbs, all wrapped in delicate rice paper. Served with a spicy peanut dipping sauce, this dish is not only visually appealing but also caters to various dietary preferences while keeping the essence of traditional Thai cuisine.

Ingredients:

• 8 rice paper wrappers
• 1 cup cooked shrimp, peeled and deveined
• 1 ripe mango, julienned
• 1 cup shredded carrots
• 1 cup cucumber, julienned
• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh mint leaves
• 1/4 cup chopped green onions
• 1/4 cup creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 tablespoon honey or agave syrup
• 1 teaspoon sriracha sauce (adjust to taste)
• 1/4 cup warm water (for dipping rice paper)

Instructions:

1. Prepare all fresh ingredients: julienne the mango, cucumber, and carrots; chop the cilantro, mint, and green onions.
2. To prepare the spring rolls, dip one rice paper wrapper in warm water for about 10-15 seconds until it softens. Place it on a clean, flat surface.
3. In the center of the wrapper, layer a few pieces of shrimp, a small amount of mango, carrots, cucumber, and herbs. Be careful not to overfill.
4. Fold the sides of the rice paper over the filling and then roll from the bottom up to form a tight cylinder. Repeat with remaining wrappers and filling.
5. For the spicy peanut dipping sauce, whisk together peanut butter, soy sauce, lime juice, honey (or agave), and sriracha in a bowl until smooth.
6. Serve the spring rolls on a platter with the spicy peanut dipping sauce on the side.