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Shrimp Spring Rolls with Dipping Sauces

For the Spring Rolls:

  • eight 20-26 sized peeled and deveined shrimp
  • ½ teaspoon of chopped fresh ginger
  • 1 tablespoon of sesame oil
  • 1 cup julienne cucumber, peeled and seeded
  • 1 julienne small peeled carrot
  • ½ cup of julienne red leaf lettuce
  • 2 julienne green onions
  • 1 cup of bean thread noodles + 2 cups of boiling hot water
  • 10 rice paper sheets + 2 cups of very warm water
  • juice of fresh lemons
  • Kosher salt and fresh cracked pepper to taste
  • 20 to 30 fresh cilantro leaves

For the Mango-Basil Dipping Sauce:

  • 3 ripened soft mangos, peeled and roughly chopped (core removed and discarded)
  • ½ small roughly chopped red onion
  • ½ small jalapeño, seeds removed
  • 1/4 to 1/3 cup of pineapple juice
  • 2 tablespoons of chiffonade fresh basil
  • juice of 1 lime
  • juice of 1 lemon
  • Kosher salt and fresh cracked black pepper to taste

Serves 2 to 4


  1. Spring Rolls: In a large bowl add together the boiling water and bean thread noodles and let stand at room temperature. Noodles will cook by themselves (5 to 6 minutes)
  2. In a large sauté pan on medium high heat with 1 tablespoon of sesame oil, caramelize the ginger. Once brown add in the shrimp and cook for 4 to 5 minutes or until the shrimp are completely cooked through. Once cooked, season with salt and pepper and remove from the pan and chill immediately.
  3. Once the shrimp have been chilled, slice them long ways and set aside.
  4. Next, place the rice paper sheets 1 to 3 at a time in a pan with 2 cups of very warm water until they become malleable and translucent.
  5. Once the paper is malleable, remove 1 sheet from the water and place onto a cutting board. Place a small amount of the cooked bean thread noodles to the center of the rice paper along with a small amount of red leaf lettuce, carrots, cucumbers, green onions, shrimp and 2 to 3 fresh cilantro leaves. Fold in the sides of the rice paper and simply roll up until it is tight.
  6. Once all of the rolls have been completed, place them in between damp paper towels and chill before serving.
  7. Mango-Basil Dipping Sauce: Add mango, onions, pepper and pineapple juice to a blender and puree. Once combined and smooth, finish with basil, lime juice, salt and pepper and chill before serving.
  8. To Plate: Cut the spring rolls in the middle on a bias and serve along side the mango dipping sauce.

The Starborough 2011 Marlborough Sauvignon Blanc has refreshing tropical fruit accents highlighted by lively acidity.