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Shrimp Mango Rice Paper Rolls

mango salsa
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Ingredients

Scale
  • 12–15 rice paper wrappers (8-inch round)
  • 1 pound medium shrimp, cooked, peeled, deveined, and halved lengthwise
  • 1 large ripe mango, julienned
  • 4 ounces rice vermicelli noodles, cooked according to package instructions
  • 1 bunch fresh mint leaves, stems removed
  • 1 bunch fresh cilantro leaves
  • 1 head butter lettuce or green leaf lettuce, leaves separated
  • 1 medium cucumber, seeded and cut into matchsticks
  • 1 medium red bell pepper, julienned
  • 2 medium carrots, julienned
  • 1 cup bean sprouts, rinsed
  • 3–4 green onions, thinly sliced
  • For Peanut Dipping Sauce:
  • 1/3 cup creamy peanut butter (natural, unsweetened preferred)
  • 2 tablespoons hoisin sauce
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon fresh lime juice
  • 1 clove garlic, minced
  • 1 teaspoon freshly grated ginger
  • 2–4 tablespoons water
  • 1–2 teaspoons sriracha or chili garlic sauce (optional)
  • 1/2 teaspoon toasted sesame oil
  • 2 tablespoons crushed peanuts for garnish

Instructions

  1. Cook shrimp in lightly salted simmering water until pink and opaque, about 2-3 minutes. Transfer to an ice bath to cool, then peel, devein, and slice in half lengthwise.
  2. Cook rice vermicelli noodles according to package instructions until just tender, about 2-3 minutes. Drain, rinse under cold water, and cut into 3-4 inch lengths. Toss with a few drops of sesame oil to prevent sticking.
  3. Prepare all vegetables: julienne the mango, cucumber, bell pepper, and carrots into thin matchsticks. Wash and separate mint and cilantro leaves. Tear lettuce into pieces.
  4. Make the dipping sauce by whisking peanut butter with 2 tablespoons warm water until smooth. Add hoisin sauce, soy sauce, rice vinegar, lime juice, garlic, and ginger. Mix thoroughly. Adjust consistency with additional water if needed. Add sriracha if desired. Transfer to a serving bowl and top with crushed peanuts.
  5. Fill a large, shallow dish with warm water. Arrange a clean, damp kitchen towel on your work surface.
  6. Dip one rice paper wrapper into warm water for 10-15 seconds, until it begins to soften but is still slightly firm.
  7. Place the softened wrapper flat on the damp towel. Position a piece of lettuce on the bottom third of the rice paper.
  8. Add about 2 tablespoons of rice noodles on top of the lettuce, then layer a few strips each of mango, cucumber, carrot, and bell pepper.
  9. Arrange 3-4 shrimp halves (pink side down), 2-3 mint leaves, and a few sprigs of cilantro.
  10. Fold the bottom edge of the rice paper up and over the filling, tucking it under to create a tight cylinder. Fold in both sides, then continue rolling until sealed.
  11. Repeat the process with remaining ingredients.
  12. Slice each roll diagonally in half just before serving. Arrange on a platter with the peanut dipping sauce.

Notes

  • Work quickly once rice paper is wet as it continues to soften.
  • Don’t overfill the rolls—less is more for a tight, neat roll.
  • For make-ahead preparation, store components separately and assemble just before serving.
  • Double-wrap technique: Use two overlapping rice paper wrappers if you’re having trouble with tears.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: Shrimp Mango Rice Paper Rolls, shrimp spring rolls, mango salsa, rice paper roll filling, fresh summer appetizers, vietnamese rolls, summer rolls

Find it online: https://www.joyliciousrecipes.com/shrimp-mango-rice-paper-rolls-easy/