Variation
Substitute shrimp with firm tofu for a vegetarian version.
Appetizer · Healthy · Seafood · Vietnamese
Shrimp Spring Rolls With Mango Dipping Sauce
These vibrant shrimp spring rolls are packed with crisp vegetables, fresh mint, and tender poached seafood, served alongside a zesty mango dipping sauce.
Prep
40 min
Cook
5 min
Difficulty
Medium
Serves
4
Preparation
Get these tasks done before you start cooking.
Aromatic Poaching
- 1
Cook Shrimp
Bring a small pot of salted water to a simmer. Add shrimp and cook for 2 to 3 minutes until opaque and pink. Transfer to an ice bath immediately.
Tip: Slice the chilled shrimp in half lengthwise so they lie flat against the rice paper.
Noodle Prep
- 1
Soften Vermicelli
Place noodles in a heatproof bowl and cover with boiling water for 3 to 5 minutes. Drain and rinse with cold water.
Tip: Toss with a drop of sesame oil to prevent sticking while you prep the vegetables.
How to Make Shrimp Spring Rolls With Mango Dipping Sauce
Total time: 45 min · Yields 4 servings
- 1
Blend the Sauce
Place mango cubes, lime juice, sambal oelek, fish sauce, and ginger into a blender. Process until completely smooth and pour into a small serving bowl.
- 2
Hydrate the Wrapper
Fill a shallow pan with warm water. Submerge one rice paper sheet for 5 to 10 seconds until pliable but still slightly firm. Lay it flat on a clean, damp cutting board.
- 3
Layer the Fillings
On the bottom third of the wrapper, place a small bundle of vermicelli, carrots, cucumber, and cabbage. Leave about 2 inches of space on each side.
- 4
Position the Shrimp
Place 3 shrimp halves, cut side up, about one inch above the vegetable pile. Scatter mint and cilantro leaves between the shrimp for a decorative look.
- 5
Roll and Seal
Fold the bottom of the wrapper over the vegetables. Fold in the left and right sides tightly, then continue rolling upward over the shrimp. The rice paper will seal itself.
- 6
Rest and Serve
Place the finished roll on a plate, ensuring they do not touch each other as they may stick. Repeat with remaining ingredients and serve immediately with the mango sauce.
Chef's Tips
- Do not over-soak the rice paper; it will continue to soften as you work.
- Use a damp towel to cover finished rolls if you are making a large batch to prevent drying out.
- Tuck the fillings tightly on the first fold to ensure the roll doesn't fall apart when bitten.
What to Serve with Shrimp Spring Rolls With Mango Dipping Sauce
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve as a light lunch with a side of edamame.
- Arrange on a platter for a colorful party appetizer.
- Pair with a crisp glass of Sauvignon Blanc.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Add sliced avocado for extra creaminess.
Variation
Swap the mango sauce for a traditional peanut dipping sauce.
Storage & Reheating
These are best enjoyed within 2 hours of assembly. If necessary, wrap each roll individually in plastic wrap and keep in the fridge for up to 24 hours.
Further reading
Frequently asked questions
Why are my shrimp spring rolls falling apart?
The rolls usually fall apart because the rice paper was over-soaked or the fillings were not tucked tightly enough during the first rotation. Ensure your wrapper is still slightly firm when you start rolling.
Can I make these shrimp spring rolls in advance?
You can make them up to 4 hours ahead. Store them separated by damp paper towels in an airtight container to prevent the rice paper from hardening or sticking together.
Is rice paper gluten-free?
Yes, traditional rice paper wrappers are made from rice flour, water, and salt, making them naturally gluten-free. Always check the label for cross-contamination.
What is the difference between spring rolls and summer rolls?
Generally, 'spring rolls' can refer to fried or fresh versions, but in Vietnamese cuisine, 'summer rolls' (Goi Cuon) specifically refers to these fresh, non-fried translucent rolls.
How do I stop rice paper from sticking to the board?
Using a plastic or bamboo cutting board that has been lightly dampened with water will prevent the rice paper from adhering to the surface while you roll.
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