Grilled Asparagus & Mango Shrimp Summer Rolls

Symone & Chantel
Juicy, flavourful and nutritious, these Vietnamese-inspired summer rolls with ginger sesame dressing is the perfect quick dinner to enjoy all summer! It is made with perfectly grilled locally grown Ontario asparagus to add a subtle smokiness and tender bite! We love adding asparagus to meals this time of year to elevate the taste and nutrition of any recipe
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Ingredients
  

Summer Rolls

  • 1 bunch Ontario asparagus
  • ¼ purple cabbage, shredded
  • 2 Persian cucumbers, thinly sliced
  • 1  ripe mango, thinly sliced
  • Shrimp, peeled & deveined
  • Basil to taste
  • 1 bunch green onions (green tops only)
  • Cilantro to taste
  • Cooked rice vermicelli noodles

Sesame Ginger Dipping Sauce

  • 2 tbsp sesame oil
  • 1 tsp olive oil
  • 1 (heaping) tsp. grated ginger
  • 1 tsp brown sugar
  • 1 tsp light soy sauce
  • 1 tbsp lime juice
  • ¼ tsp garlic powder
  • Salt to taste

Instructions
 

  • Wash and trim asparagus. Toss with a light drizzle of olive oil and season with salt and black pepper. Add seasoned asparagus to a hot indoor grill and cook for a few minutes on each side. Once charred, remove from heat and set aside
  • While asparagus cooks, prepare the shrimp by heating 1 tablespoon sesame oil in a fry pan. Add shrimp and season with salt and black pepper. Cook for about 4 minutes on each side then remove from heat
  • Prepare summer rolls by submerging rice paper wrappers in water, one at a time, about 5-7 seconds
  • To a soaked rice paper, layer ingredients one at a time starting with asparagus, followed by cucumber, green onion, mango, purple cabbage, vermicelli rice noodles, basil, cilantro and shrimp. Tightly roll and place finished rolls on a butcher block or damp cloth. Repeat steps 3 and 4 with the remaining ingredients
  • Serve with our sesame ginger dressing for the ultimate finish!

Notes

Recipe by Symone & Chantel, Registered Dietitians @double.dose.of.vitamin.c
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