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Packed with ripe mango, creamy avocado, and a rainbow of vegetables and herbs, these Sesame Lime Roasted Shrimp Summer Rolls are a #quick and #healthy meal option perfect for any day of the week. #easyrecipe #summerroll #shrimp | FeastInThyme.com

Sesame Lime Roasted Shrimp Summer Rolls with Mango & Avocado

Packed with ripe mango, creamy avocado, and a rainbow of vegetables and herbs, these Sesame Lime Roasted Shrimp Summer Rolls are a quick and healthy meal option perfect for any day of the week. 

Adapted from the Half-Baked Harvest Cookbook.

Makes about 12 shrimp summer rolls 

Course Appetizer, Main Course
Cuisine American, Chinese
Keyword healthy, lunch, shrimp, summer roll
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Calories 320 kcal

Ingredients

Sesame Lime Roasted Shrimp

  • 1 pound medium or large shrimp, cleaned and deveined
  • 1 ½ tablespoons sesame oil
  • 1 teaspoon black sesame seeds
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Zest and juice of one lime

Summer Rolls

  • 1 avocado, sliced thin
  • 1 mango, sliced thin
  • Juice of one lime (2-3 tablespoons juice)
  • 1 red bell pepper, sliced into matchsticks
  • 2 carrots, sliced into matchsticks
  • 1 cup purple cabbage, shredded
  • ¼ cup fresh basil, chopped
  • ¼ cup fresh mint, chopped
  • 12 circular rice paper wrappers (for summer & spring rolls)
  • ½ cup crushed roasted peanuts, for topping (optional)
  • ½ cup Sweet Thai Chili Sauce, for dipping (optional)

Instructions

Cook the Sesame Lime Roasted Shrimp:

  1. Preheat the oven to 425 degrees F and prepare a baking sheet by covering it with foil. Rinse the shelled and deveined shrimp in a colander and pat them dry with paper towels. Combine the rest of the ingredients – the sesame oil, sesame seeds, salt, pepper, lime zest and juice – in a medium sized bowl and toss with the shrimp until evenly coated.
  2. Spread the shrimp out on the prepared baking sheet, drizzling any remaining oil mixture over them. Bake the shrimp for 7-10 minutes, until pink and cooked through. Transfer the shrimp to a clean bowl, cover, and chill in the fridge for 10-15 minutes as you prep the summer roll ingredients.

Prepare the Filling:

  1. Slice and chop the vegetables, fruit, and herbs as instructed. The mango and avocado should be sliced very thin, and left their full length. Squeeze the lime juice over the mangos. Cut the red bell pepper and carrots into matchsticks between three to four inches long (about the length of your finished summer roll). Slice about one-fourth of a head of purple cabbage into thin shreds (reserving the remaining cabbage for another use).
  2. In the order they listed above, set up all of your ingredients in an assembly line so that you can build the summer rolls quickly. Remove the shrimp from the fridge, and add them to the start of your assembly line.
  3. Assemble the Summer Rolls:
  4. Fill a low bowl with warm water. Working one at a time, submerge the rice wrapper in the water for 10 seconds to soften it, and then transfer the wrapper to a clean work surface.
  5. Line up the three to four roasted shrimp just below the mid-way point across the wrapper, leaving about 2 inches on either side. Underneath the shrimp, layer the avocado, mango, bell pepper, carrot, and a few shreds of cabbage on top of each other, sprinkling them with a few pieces each of basil and mint.
  6. Starting at the bottom of the wrapper closest to you, gently fold the wrapper up and over the stacked vegetables. Fold both the left and right sides inward and over the vegetables, so that the wrapper looks like an opened envelope with the veggies inside. Tightly roll the packaged filling away from you. Place the finished summer roll onto a serving plate seam-side down, and repeat until you run out of wrappers or shrimp.
  7. To serve, put out a small bowl of Sweet Thai Chili Sauce (LINK) and sprinkle the platter with the crushed roasted peanuts. These summer rolls are best when fresh, but can be stored in an airtight container in the fridge for 12-24 hours.

Recipe Notes

Working with Rice Paper Wrappers: Once the rice papers are dampened in water, working with them can be a bit tricky. They are very delicate, stick to a lot of surfaces, and can rip easily. I found working on a wooden cutting board to yield the best results, as the wraps don’t stick as easily to them as to marble or ceramic. Don’t be hard on yourself if you get a few tears though – it may not look pretty but the summer roll is still perfectly good to eat!