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Pei Wei Asian Diner Vietnamese Fresh Shrimp and Mango Rolls Recipe

Pei Wei Asian Diner Vietnamese Fresh Shrimp and Mango Rolls Recipe

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Pei Wei Asian Diner Vietnamese Fresh Shrimp and Mango Rolls

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Ingredients:

Serving

1 lb shrimp (41/50s)
2 quarts water
1 tbsp nam pla
1 tbsp kosher salt
1 lime , juice of
2 tbsp sweet chili sauce ( mae ploy brand)
2 tsp fresh lime juice
1/2 tsp nam pla
1/4 tsp kosher salt
6 oz cooked rice stick noodles (blanch according to recipe, drain & cool, cut into 3 inch length)
1 cup napa cabbage (cut into 1/4 inch strips)
1/4 cup carrot, shredded
12 mint leaves (cut into very thin strips)
1 cup cilantro leaf
24 thai basil
1 mango (peeled, cut and sliced into 1/8 inch slices)
1 head boston bibb lettuce, leaves removed and torn in half
prepared mixed vegetables
prepared cooked shrimp
1 (14 oz) package spring roll wrappers (8 inch)
1 mixing bowl filled with very hot water

Directions:

Place water, fish sauce, kosher salt, in a sauce pan. Bring it to a boil, then reduce to a simmer. Before adding shrimp, place the juice from lime in the sauce pan. Place shrimp into water & cook for one minute. Drain & place in refrigerator to cool.
In a mixing bowl add chili sauce, lime juice, fish sauce & salt. Whisk together until evenly mixed. Add noodles, carrots, cabbage & mint into mixing bowl. Toss to coat vegetables evenly with sauce. Set aside, place in refrigerator until ready to roll.
Take a cotton napkin & dampen with water, ring it out & lay it flat on cutting board. Place hot water in mixing bowl at the top of cutting board. Place all your roll ingredients within arms reach.
Place one rice paper round in the hot water & move around gently until it becomes pliable and loose. Gently pull it out & lay it flat on cotton napkin.
Place one half of a bibb lettuce leaf on the bottom end of the rice paper. Place 1 1/2 oz of vegetable/noodle mix on top of bibb leaf. Place a few thai basil leaves on top, then a few cilantro leaves on top. Place 2 slices of mango on top end to end.
Place two shrimp on top of the mango. Take the bottom of the rice paper & lift it over the mix rolling it until it start to seal. Take the left side & fold it over like folding an envelope, & do the same with the right side to seal both ends. Then continue rolling from the bottom until the roll is sealed.
Repeat until you are out of ingredients. Cover with a lightly damp paper towel & refrigerate until ready to serve. Can be served with Chile Sauce, or Thai Peanut Dipping Sauce.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	509.57 Kcal (2133 kJ)
Calories from fat	194.23 Kcal
		% Daily Value*
Total Fat	21.58g	33%
Cholesterol	65.76mg	22%
Sodium	7580.74mg	316%
Potassium	369.16mg	8%
Total Carbs	70.61g	24%
Sugars	17.86g	71%
Dietary Fiber	4.99g	20%
Protein	11.21g	22%
Vitamin C	39.7mg	66%
Vitamin A	0.1mg	3%
Iron	1.8mg	10%
Calcium	112.6mg	11%

Amount Per 100 g
Calories	59.59 Kcal (249 kJ)
Calories from fat	22.71 Kcal
		% Daily Value*
Total Fat	2.52g	33%
Cholesterol	7.69mg	22%
Sodium	886.52mg	316%
Potassium	43.17mg	8%
Total Carbs	8.26g	24%
Sugars	2.09g	71%
Dietary Fiber	0.58g	20%
Protein	1.31g	22%
Vitamin C	4.6mg	66%
Iron	0.2mg	10%
Calcium	13.2mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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