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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


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


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