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Fresh Vietnamese Summer Rolls with Shrimp and Mango

fresh vietnamese summer rolls with shrimp and mango - featured image
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Light, refreshing Vietnamese summer rolls featuring tender shrimp, juicy mango, fresh herbs, and crisp vegetables wrapped in delicate rice paper. Perfect for a quick, healthy snack or light meal.

Ingredients

Scale
  • 8–10 rice paper wrappers (Banh Trang brand recommended)
  • 12 medium-sized shrimp, peeled, deveined, cooked and sliced in half lengthwise
  • 1 ripe but firm mango (Ataulfo or Kent variety), peeled and thinly sliced
  • 2 oz rice vermicelli noodles, cooked and cooled (optional)
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup fresh Thai basil leaves
  • 1/2 cucumber, seeded and julienned
  • 1 medium carrot, julienned or shredded
  • Butter lettuce or leaf lettuce, torn into pieces
  • Peanut dipping sauce (optional): peanut butter, hoisin sauce, lime juice, chili flakes

Instructions

  1. Prepare shrimp: If using raw shrimp, boil water in a medium pot, add shrimp, and cook for 2-3 minutes until pink and opaque. Drain and let cool. Slice shrimp in half lengthwise for easy rolling. (About 10 minutes)
  2. Cook rice vermicelli noodles: Follow package directions—usually soaking or boiling for 3-5 minutes. Drain and rinse under cold water to stop cooking. Set aside. (5-7 minutes)
  3. Prep vegetables and herbs: Peel and julienne mango and cucumber, shred carrots, and roughly chop fresh herbs. Tear lettuce leaves into manageable pieces. Have everything ready in separate bowls. (10 minutes)
  4. Soak rice paper wrapper: Fill a large shallow dish or pie plate with warm water. Dip one wrapper for 8-10 seconds until just pliable but not too soft—over-soaking leads to tearing. Lay flat on a clean damp kitchen towel or cutting board. (2 minutes per roll)
  5. Assemble the roll: Place a lettuce leaf near the bottom edge of the wrapper. Add a small handful of noodles, a few slices of mango, cucumber, carrot, herbs, and 3-4 shrimp pieces. Fold the sides over, then roll tightly from the bottom up like a burrito. Repeat with remaining wrappers. (20 minutes for 8-10 rolls)

Notes

Do not soak rice paper wrappers for more than 8-10 seconds to avoid tearing. Work quickly but gently when rolling. Keep shrimp cool before rolling to prevent stickiness. Use fresh herbs for best flavor. Store leftover rolls wrapped tightly with a damp paper towel in the refrigerator for up to 24 hours. Avoid freezing.

Nutrition

Keywords: Vietnamese summer rolls, shrimp summer rolls, mango summer rolls, fresh spring rolls, healthy snack, gluten-free, easy recipe

Find it online: https://snappyspoon.com/fresh-vietnamese-summer-rolls-with-shrimp-and-mango-easy-5-step-recipe-for-perfect-summer-snacks/