Save to Pinterest Fresh, vibrant spring rolls filled with succulent shrimp, sweet mango, crisp vegetables, and fragrant herbs, served with a zesty dipping sauce. Perfect as a light appetizer or refreshing main course.
I first made these shrimp and mango spring rolls for a family gathering, and everyone loved how colorful and fresh each bite was. The combination of sweet mango and savory shrimp always reminds me of sunny picnics and warm evenings.
Ingredients
- Shrimp: 16 medium shrimp, peeled and deveined
- Mango: 1 ripe mango, peeled and thinly sliced
- Carrot: 1 medium carrot, julienned
- Cucumber: 1 small cucumber, julienned
- Red bell pepper: 1 cup, thinly sliced
- Cilantro leaves: 1 cup fresh
- Mint leaves: 1 cup fresh
- Basil leaves: 1 cup fresh
- Lettuce: 4 leaves, torn in half
- Rice paper wrappers: 8 wrappers
- Vermicelli rice noodles: 2 oz
- Hoisin sauce: 3 tbsp
- Peanut butter: 2 tbsp
- Water: 2 tbsp
- Lime juice: 1 tbsp
- Soy sauce: 1 tsp
- Sriracha: 1 tsp (optional)
- Chopped roasted peanuts: 1 tbsp (for garnish)
Instructions
- Prepare noodles:
- Cook the vermicelli noodles according to package instructions. Drain, rinse under cold water, and set aside.
- Cook shrimp:
- Bring a pot of salted water to a boil. Add shrimp and cook for 2 3 minutes until pink and opaque. Drain, let cool, and slice each shrimp in half lengthwise.
- Prep vegetables and herbs:
- Prepare all vegetables, mango, and herbs. Set out lettuce, carrot, cucumber, bell pepper, mango, cilantro, mint, and basil.
- Soften wrappers:
- Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 5 seconds until just pliable. Lay flat on a clean, damp kitchen towel.
- Fill and roll:
- Arrange a piece of lettuce, a small handful of noodles, a few slices each of carrot, cucumber, bell pepper, mango, and fresh herbs near the bottom third of the wrapper. Top with 4 shrimp halves, pink side down. Fold the bottom of the wrapper over the filling, fold in the sides, and roll tightly to seal. Repeat with remaining ingredients.
- Dipping sauce:
- In a small bowl, whisk together hoisin sauce, peanut butter, water, lime juice, soy sauce, and sriracha until smooth. Top with chopped peanuts.
- Serve:
- Serve spring rolls sliced in half with the dipping sauce on the side.
Save to Pinterest Spring rolls are always a hit with my kids, who love helping assemble their own. Making these together has become our favorite quick meal ritual for warm weekends.
Required Tools
Medium saucepan, large bowl, sharp knife, cutting board, shallow dish or pie plate, small mixing bowl
Nutritional Information (per roll)
Calories: 130, Total Fat: 3 g, Carbohydrates: 20 g, Protein: 7 g
Serving and Pairings
Serve with extra lime wedges or pair with a crisp Riesling or light lager for a refreshing meal.
Save to Pinterest With every roll, bring a burst of color and flavor to your table. Share these fresh spring rolls for a delightful appetizer or quick weekday meal.
Common Recipe Questions
- → Can I use other proteins instead of shrimp?
Yes, tofu, chicken, or additional vegetables make great alternatives for a different filling.
- → What herbs work best inside?
Mint, cilantro, and basil add freshness and aroma, but you can mix according to your taste.
- → How do I prevent rice papers from tearing?
Dip briefly in warm water and roll gently on a damp kitchen towel to ensure pliability without tearing.
- → Is the dipping sauce spicy?
Sriracha adds optional heat to the peanut-hoisin sauce, so adjust to your preference.
- → Can I prepare these ahead of time?
Spring rolls are best fresh, but you can refrigerate them briefly covered with damp cloth to prevent drying.
- → Are these suitable for gluten-free diets?
Use gluten-free rice wrappers and check sauce ingredients. Most produce and proteins here are gluten-free.