Shrimp and Mango Summer Rolls Recipe

Name: Shrimp and Mango Summer Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons rice vinegar (unseasoned); 2 tablespoons fish sauce; 2 tablespoons lime juice; 2 tablespoons hoisin sauce; 2 tablespoons fresh ginger, peeled and minced; 1 tablespoon sriracha sauce (plus 1 tsp.); 8 rice paper, rounds (8-inch each); 12 lb medium shrimp, cooked; 2 cups coleslaw mix (packaged); 1 mango, peeled and cut into thick matchsticks; ¼ cup fresh cilantro, chopped; ¼ cup of fresh mint, chopped; lime wedge

Servings: persons

2 tablespoons rice vinegar (unseasoned)
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons hoisin sauce
2 tablespoons fresh ginger, peeled and minced
1 tablespoon sriracha sauce (plus 1 tsp.)
8 rice paper, rounds (8-inch each)
12 lb medium shrimp, cooked
2 cups coleslaw mix (packaged)
1 mango, peeled and cut into thick matchsticks
¼ cup fresh cilantro, chopped
¼ cup of fresh mint, chopped
lime wedge

1
To make the dipping sauce, whisk together the rice vinegar, fish sauce, lime juice, hoisin sauce, ginger and Sriracha in a serving bowl.
2
Soak the rice-paper rounds, one at a time, in a large bowl of hot water just until softened, 10-30 seconds.
3
Place the rice paper rounds, as they are softened, on a double layer of paper towels to drain.
4
Lay the softened wrappers out on a work surface.
5
Arrange 5 shrimp along the center of each wrapper leaving a border at the top and bottom; layer evenly with the coleslaw mix, mango, cilantro, and mint.
6
Fold in the sides of the wrappers and roll up tightly to enclose the filling.
7
Cut each roll in half on a diagonal and serve with the dipping sauce.

2095

kcal

Calories

Fat

165

Carbs

341

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons rice vinegar (unseasoned), 2 tablespoons fish sauce, 2 tablespoons lime juice, 2 tablespoons hoisin sauce, and more.

Yes, Shrimp and Mango Summer Rolls falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp and Mango Summer Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions