Mango Shrimp Spring Rolls
Ingredients-
(I got 'em all at haggen, because stanwood is lacking in grocery store options)
Medium sized pre cooked shrimp/prawns, 1-2 packs (I got one average grocery sized tray from the meat section, a little more would have been good)
1 mango, peeled and chopped into smallish pieces
A bunch of fresh cilantro, chopped with a scissors or herb knife
1 pack rice stick noodles (in the Asian section)
Spring roll wrappers (rice starch- in Asian section- looks like this~) 
Mint (I couldn't find fresh unfortunately so I used dried)
So first boil some water. While you're doing that, combine shrimp sans tails, mango chunks, cilantro, and mint in a bowl. You could cook and season the shrimp, but I didn't, since there was enough flavor in the recipe already.
Next, pour boiling water over rice stick noodles in a bowl. Drain them once they are softened. I rinse them in cool water too. Then, use scissors to snip them into more manageable sized pieces.
Andie Lu was my "helper."
Next, lay the skin out and lay the noodles on it first, and then a scoop of the mango/shrimp mixture.
Place it near the edge, then fold in the sides first, then roll. Keep it tight! This takes a little practice. You wanna fold the sides almost all the way in, then start rolling it up while compressing the filler.
Place them on a plate and voila! 🍴🍤👍
Just remember to refrigerate, so this doesn't happen
🚽
I have a bunch of rice stick noodles left over so I might make another variation of these later in the week with chicken.
I like mine with a peanut dipping sauce, but a soy-lime-chile kind of concoction would be good, too.
I plan to put a few of these in my lunch bag this week :-)
