Grilled Asparagus & Mango Shrimp Summer Rolls
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
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