Description

These Mango Shrimp Summer Spring Rolls are a delightful fusion of juicy shrimp, sweet mango, and crisp vegetables, all wrapped in delicate rice paper. Perfect for warm days, they offer a light and refreshing treat that’s easy to customize.

Ingredients

Fresh or cooked shrimp
Ripe mango
Rice paper wrappers
Fresh mint
Fresh cilantro
Cucumber
Bell peppers
Carrots
Hoisin sauce
Peanut butter
Sweet chili sauce (optional)
Soy sauce-based dressing (optional)

Instructions

Prepare the Shrimp: If using raw shrimp, peel and devein them. Boil or sauté until they turn pink and opaque. Allow them to cool before using.
Slice the Vegetables: Julienne the cucumber, bell peppers, and carrots into thin strips. Cut the mango into thin slices as well.
Soften the Rice Paper: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it is pliable but not too soft. Lay it flat on a clean surface.
Layer the Ingredients: In the center of the rice paper, place a small handful of shrimp, a few slices of mango, some vegetable strips, and a couple of fresh herb leaves.
Roll it Up: Fold the sides of the rice paper over the filling, then roll from the bottom up, tucking it tightly. Repeat with the remaining ingredients.
Serve: Arrange the finished spring rolls on a platter and serve with your chosen dipping sauce. Enjoy the fresh flavors!

Prep Time: 15 mins
Cook Time: 10 mins
Category: Appetizer
Method: No cooking required (assembly)
Cuisine: Asian

Nutrition

Serving Size: 1 spring roll
Calories: 150
Sugar: 5 g
Sodium: 200 mg
Fat: 5 g
Saturated Fat: 1 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 2 g
Protein: 10 g
Cholesterol: 50 mg

Keywords: You can prepare all your ingredients in advance but assemble the rolls just before serving to maintain freshness. Feel free to experiment with other fillings like avocado or bean sprouts, and ensure your vegetables are dry before wrapping to avoid soggy rolls.