Скачать или смотреть Mango Coconut Shrimp Spring Rolls

For the Spring Rolls:
Shrimp Marinade:
1 lb (450g) large shrimp, peeled and deveined
1 cup coconut milk (full-fat)
1 tbsp lime juice
1 tsp chili powder
1 tsp grated ginger
1 garlic clove, minced
Salt and pepper to taste

Filling:
1 ripe mango, peeled and julienned
1 carrot, julienned
2 cups shredded cabbage (green or purple)
1/4 cup Thai basil leaves, roughly torn
torn cilantro
1/4 cup toasted coconut flakes
8-10 rice paper wrappers

For the Spicy Peanut-Lime Dip:
1/4 cup creamy peanut butter
2 tbsp lime juice
1 tbsp soy sauce
1 tbsp honey
1-2 tsp sriracha (adjust to taste)
1 tsp grated ginger
-1 tsp chili flakes
2-3 tbsp water
-1 tsp fish sauce

Products I use:
-Kitchen Scale: https://amzn.to/3qGPBwL
-Tojiro Chef's Knife: https://amzn.to/3KtcH1F
-Enamel Cast Iron Dutch Oven: https://amzn.to/3fH6YHz
-10" Cast Iron: https://amzn.to/3Ks9f7o
-Air Fryer: https://amzn.to/3GLj7ab
-Duxtop Induction Burner: https://amzn.to/3nBvyh9
-Garlic Press: https://amzn.to/3qFKyN0
-Potato Ricer: https://amzn.to/3Iit8fA
-Bulk Maldon Flakey Salt: https://amzn.to/3nFQjIO
-Instant Read Thermometer: https://amzn.to/32D84kK
-Candy/Frying Thermometer: https://amzn.to/3qHlzJb
-Microplane zester: https://amzn.to/3KBBAHV
-Vacuum sealer: https://amzn.to/3Y5sLxZ