Mango Shrimp Summer Rolls

Featured in the June 2016 Hookui.



Mango Shrimp Summer Rolls

  • 3 tablespoons Asian fish sauce
  • 3 tablespoons fresh lime juice
  • 2 tablespoons water
  • 2 teaspoons dark brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 3 ounces vermicelli (rice noodles), cooked and drained
  • 12 large shrimp, peeled, deveined, poached, and cut in half lengthwise
  • 1 bunch fresh cilantro leaves
  • 1 bunch fresh mint leaves
  • 1 cucumber, peeled, seeded and cut into matchsticks
  • 3 green onions, cut into 3-inch julienne strips
  • 1 firm ripe mango, peeled, pitted and cut into matchsticks
  • 8 (8-inch) rice paper rounds, soaked in warm water until pliable and drained on paper towel


  1. Mix first 4 ingredients together for sauce; set aside.
  2. In another bowl, whisk vinegar, sugar and salt; add noodles; let sit.
  3. Portion noodles and remaining ingredients into 8.
  4. On a flat surface, place a sheet of rice paper; arrange shrimp in row across bottom third.
  5. Spread dressed noodles on top and arrange cilantro, mint leaves, cucumber, onion, and mango horizontally on top of noodles.
  6. Fold rice paper; begin rolling from the bottom, fold in ends as you roll.
  7. Transfer rolls seam side down to a plate and serve with sauce.

Makes 8 rolls.


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