My F&W
quick save (...)

Shrimp and Green Papaya Summer Rolls

  • TOTAL TIME: 30 MIN
  • SERVINGS: 6
  • FAST
  • HEALTHY
  • MAKE-AHEAD

Green papayas are oval, with pale green skin and cucumberlike flesh. They're available at Asian markets and some supermarkets. If you can't find them, substitute shredded cabbage.

Plus: More Appetizer Recipes and Tips

  1. 3 1/2 tablespoons Asian fish sauce
  2. 3 1/2 tablespoons fresh lime juice
  3. 3 tablespoons sugar
  4. 1 small green papaya (about 1 1/2 pounds)—peeled, seeded and coarsely shredded
  5. 2 carrots, coarsely shredded
  6. 3 tablespoons chopped cilantro
  7. 3 tablespoons chopped mint
  8. Six 9-inch round rice paper wrappers, plus more in case they tear
  9. 1/2 cup unsweetened coconut milk
  10. 1/4 cup unsalted dry roasted peanuts
  11. 2 tablespoons water
  12. 1 1/2 tablespoons hoisin sauce
  13. 1 small garlic clove, smashed
  14. Kosher salt
  15. 18 shelled cooked large shrimp (about 1/2 pound), halved lengthwise
  1. In a large bowl, mix 3 tablespoons of the fish sauce with 3 tablespoons of the lime juice and the sugar and stir until the sugar is dissolved. Add the papaya, carrots, cilantro and mint and toss to combine.
  2. Fill a large bowl halfway with cold water. One at a time, submerge the rice paper wrappers in the water and let soak together for 5 minutes, or until pliable.
  3. Meanwhile, in a blender, puree the coconut milk with the peanuts, water, hoisin sauce, garlic and the remaining 1/2 tablespoon each of fish sauce and lime juice. Transfer the dipping sauce to a bowl and season lightly with salt.
  4. Set a strainer over a bowl and drain the papaya salad well. Divide the salad into 6 portions. Drain the rice paper wrappers and pat dry. Arrange 3 wrappers on a dry work surface, keeping the rest covered with a damp towel. Arrange 3 shrimp halves in a neat row, facing the same direction, just below the center of each wrapper; top with the papaya salad and 3 more shrimp halves. Fold the bottom edge of the wrappers over the filling and roll them into tight cylinders, tucking in the sides as you roll. Transfer the finished rolls to a plate and cover. Repeat to form the remaining 3 rolls. Serve the summer rolls with the dipping sauce on the side.

Suggested Pairing

A light white with some tartness will echo the tart fruit in this slightly sweet dish. Opt for a tangy, lime-scented Riesling from Australia's Clare Valley,

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.