Looking for a light snack, a refreshing appetizer or a fun side dish? Try this quick and easy DIY Summer Roll recipe.
I started out by dicing the mango, avacado and jicama into small pieces and mixing them together in a bowl. There is no right or wrong amount to use, this is all to taste so have some fun and create your perfect mixture! I then cut my lime in half and added the juice from 1/2 of the lime into the mixture. The cilantro and mint are also to taste, I chopped up a handful of cilantro and about a dozen mint leaves. Once everything is mixed together you can pop it in the fridge to let the flavors mix together while you prepare your shrimp. I ended up tossing the shrimp in some grapeseed oil with a dash of salt and pepper and throwing them on the grill. You can prepare the shrimp any way you like before cutting them up and adding them into the already prepared summer roll mixture.
Once you have everything chopped up and ready to go you can start to assemble your summer rolls.
Dip the rice paper in warm water. Rice paper is delicate and only needs about 8-10 seconds in the water to soften. The rice paper should come out of the water still slightly firm and not fully folding on itself. It will continue to soak in the water and soften while it is on your work surface.
Place a few spoonfuls of your filling at the top 1/3 of the rice paper. Gently fold the edge of the rice paper over your filling, then fold the two sides in and begin to roll down the rice paper until your summer roll is formed.
For this summer roll I used a mango puree, crushed red pepper flakes, apple cider vinegar and the other 1/2 of the lime.