Pin These Shrimp and Mango Spring Rolls pack crisp vegetables, plump shrimp, and juicy mango inside silky rice paper for a roll that tastes as fresh as it looks. They are perfect for impressing guests or treating yourself to something light and colorful, and the sweet-savory peanut dipping sauce ties every bite together.
The combination of mango and shrimp is pure sunshine on a plate and always brings up memories of family weekend lunches on the porch
Ingredients
- Shrimp: fresh medium shrimp are sweet and firm look for wild caught if possible for best flavor
- Mango: ripe is key for juiciness and a beautiful sweet pop choose mangoes that yield slightly to pressure and smell fragrant
- Carrot: for crunch and color go for a firm fresh carrot not pre-shredded
- Cucumber: juicy and crisp English or Persian cucumbers work especially well
- Red bell pepper: the vibrant color and sweet flavor offer balance pick firm shiny peppers
- Fresh cilantro leaves: bright and citrusy always use fresh for true flavor
- Fresh mint leaves: cooling herbal notes fresh mint is unmistakable here
- Fresh basil leaves: a hint of anise choose Thai basil if you can find it
- Lettuce leaves: butter or green leaf lettuce adds a soft crunch and holds the filling together
- Rice paper wrappers: translucent and soft choose an uncracked package for easy rolling
- Vermicelli rice noodles: quick cooking and chewy a perfect filler texture
- Hoisin sauce: forms a rich savory base for the dipping sauce try several brands to find your favorite
- Peanut butter: for creaminess in the sauce natural peanut butter gives the best flavor
- Lime juice: fresh is a must to bring brightness to the sauce
- Soy sauce: gives a subtle savory depth low sodium is best to avoid overpowering the delicate flavors
- Sriracha: for gentle heat totally optional but I love the spicy lift
- Roasted peanuts: chopped for garnish adding crunch and a nutty boost
Instructions
- Cook the Noodles:
- Cook vermicelli rice noodles per package directions usually a quick soak in boiling water for just a couple minutes then drain rinse in cold water to stop cooking and prevent sticking
- Poach and Slice the Shrimp:
- Bring salted water to a boil add shrimp and cook for about 2 to 3 minutes until they turn pink and opaque do not overcook Drain shrimp and let cool then carefully slice each one in half lengthwise for even distribution in the rolls
- Prep Mango Vegetables and Herbs:
- Peel and thinly slice mango for sweetness julienne carrot and cucumber for crunch and keep them uniform so the rolls look neat Wash and dry your herbs and lettuce leaves cut lettuce halves for easier rolling
- Soften Rice Paper Wrappers:
- Fill a shallow dish with warm water Submerge one rice paper sheet for about five seconds only until it softens and turns flexible not mushy Lay flat on a damp clean towel to prevent sticking
- Assemble the Rolls:
- Arrange a lettuce half and a small tangle of vermicelli near the bottom third of the wrapper Layer on carrot cucumber bell pepper mango and a sprig each of cilantro mint and basil Top with four shrimp halves pink side facing the wrapper for a gorgeous visual
- Roll Tightly:
- Fold the bottom of the wrapper over the filling fold in the sides making a packet then roll up as snugly as you can without tearing Aim for a tight firm roll Repeat with all ingredients
- Make the Dipping Sauce:
- Whisk hoisin sauce peanut butter water lime juice soy sauce and sriracha in a bowl until it becomes smooth If it seems thick add a splash more water Sprinkle on chopped roasted peanuts for crunchy garnish
- Serve and Enjoy:
- Slice rolls in half for presentation and serve them with dipping sauce on the side These rolls are best enjoyed fresh for optimal texture and flavor
Pin Every time I make these spring rolls I am reminded of the first time my daughter asked for them on her birthday The mango was so ripe it dripped down our hands and made it extra special
Storage Tips
Enjoy your spring rolls as soon as possible for the best bite They can be refrigerated for a few hours wrapped in damp paper towels and sealed in an airtight container Just know that the rice paper softens and sticks over time If you need to make ahead assemble the fillings and roll just before serving
Ingredient Substitutions
Try cooked chicken or tofu for different proteins If you do not have mango use ripe peach or nectarine For a peanut free version use sunflower butter and skip the peanut garnish
Serving Suggestions
Serve with a tangy green salad or a side of crisp edamame rolls make a perfect starter for an Asian inspired dinner or pack them for a colorful picnic Spread out bowls of different herbs or quick pickles so everyone can customize
Cultural Touch
Vietnamese spring rolls are a classic symbol of fresh market flavor in Southeast Asia They often appear at gatherings alongside nuoc cham instead of peanut sauce but the sweet spicy creamy dip has become popular in fusion kitchens everywhere
Seasonal Variations
In summer add more herbs like shiso or Thai basil In winter sub roasted sweet potato or butternut cubes for mango When mangoes are not peak try a dash of pineapple for fruity lift
Success Stories
My friend who once confessed she could not roll a burrito now proudly makes perfect spring rolls for potlucks It has become our new weekend tradition and we always end up arguing over who gets the last one
Freezer Meal Conversion
These rolls do not freeze well due to the delicate rice paper but you can make the cooked shrimp and prepared vegetables ahead then roll fresh when needed
Pin Serve these fresh for the best texture and flavor. Rolling with friends or family makes for a memorable meal and always sparks cheerful competition.
Recipe Q&A
- → How do I keep rice paper from tearing?
Soak rice paper briefly in warm water—just until flexible. Don't oversoak; assemble rolls gently on a damp towel.
- → Can I prepare spring rolls in advance?
Yes, make rolls a few hours ahead. Cover tightly with damp towels and plastic wrap to keep them fresh.
- → What can I use instead of shrimp?
Try firm tofu, extra vegetables, or even cooked chicken for delicious alternatives.
- → How do I make the dipping sauce nut-free?
Replace peanut butter with sunflower seed butter or omit peanuts, using only hoisin, lime, and soy.
- → Which herbs work best?
Cilantro, mint, and basil give a fragrant lift. Omit or swap according to preference—parsley works too.
- → How do I serve these as a meal?
Pair rolls with extra noodles or salad, add avocado for richness, and serve with lime wedges and chilled drinks.
