©2019 by A Zenful Appetite. Proudly created with Wix.com

JERK SHRIMP SPRING ROLLS WITH MANGO-HABANERO DIP

GF, DF
Refreshing spring rolls with tangy jerk shrimp & raw veggies with a sweet-n-spicy sauce

Makes 10 rolls

 

For the Jerk Rub:

1tsp garlic powder

1/2tsp cayenne powder

1/2tsp onion powder

1/2tsp dried thyme

1/2tsp sugar

1/2tsp salt

1/4tsp paprika

1/4tsp ground allspice

dash black pepper

dash nutmeg

dash cinnamon

 

For the Rolls:

10 large shrimp

10 rice paper sheets

1 yellow bell pepper, julienned

1 avocado, cut into 10 slices

4 green onions, julienned

Handful cilantro leaves

handful mixed greens

 

For the Mango-Habanero Dip:

1 ripe mango, peeled & chopped

1 habanero, deseeded & chopped

1tbsp lime juice

Preheat oven to 450 degreees. Combine jerk ingredients in a large ziplock baggy. Toss in the shrimp and shake to coat well in the seasoning. Lay shrimp out on a greased tin foil-lined baking sheet. Roast in the oven for 7min or until completely cooked (depending the size of your shrimp). Halve the shrimp through the back so there are two equal sides.

Puree the sauce ingredients with a hand processor and refrigerate until ready to use. Have all roll ingredients ready.

Soak a sheet of rice paper in a shallow bowl of hot water for 15-20sec until very pliable but not like a wet noodle. Lay on a clean workspace and place two shrimp halves in the center, spiced-side down so you'll be able to see it from the outside. Layer with a few slices of bell, 1 slice of avocado, a few pieces of green onion, a few leaves of cilantro and a few leaves of mixed greens. Fold like a burrito: bring the bottom of the rice paper up and over the filling, tuck in both ends over tightly, then roll up the rest of the way (see photos below). Place on a tray and refrigerate while the rest are assembled. Serve with mango-habanero dip.

Freezability:
Don't do it.