Shrimp mango spring rolls: Need I say more? If I do, they’re loaded with vegetables, shrimp, mango, and herbs! The peanut dipping sauce gives the perfect flavor that compliments the spring rolls. This refreshing and flavorful dish makes a great appetizer or dinner during spring and summer!
What do I need to make these spring rolls?
- Rice papers
- Shrimp
- Mango
- Carrots
- Cucumbers
- Bell pepper
- Green Onions
- Herbs (I use mint, Thai basil, and cilantro)
What do I need to make the peanut sauce?
- Creamy peanut butter
- Soy sauce
- Rice vinegar
- Lime
- Honey
Do I have to use these same vegetables every time?
Nope! The great thing about these is you can switch them up however you want. I like to use crisp vegetables to add texture.
Can I add Vermicelli noodles?
Yes! I love these spring rolls with or without vermicelli noodles. I left them out of the main recipe because I typically make them without, but either was works!
What herbs should I use?
I use Thai basil, mint, and cilantro. You can use all of these, or just one or two! You can also use regular basil or any other herb you think you’ll like in them.
How do I make a spring roll?
Check out the video below if you’re not sure how to wrap a spring roll!
If you like this recipe, you might also like:
Shrimp Mango Spring Rolls
Ingredients
Shrimp Mango Spring Rolls
- 10-12 rice papers
- 1 ½ pounds cooked shrimp deveined, peeled
- 1-2 mangos sliced into matchsticks
- 2 large carrots julienned
- 1 cucumber thinly sliced into matchsticks
- 1 bell pepper thinly sliced lengthwise
- 4-5 green onions stalks thinly sliced
- Fresh Thai basil
- Fresh cilantro
- Fresh mint
Peanut Dipping Sauce
- ¼ cup natural creamy peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- ½ lime juiced
- 2 teaspoon honey
- 2 tablespoon water more if you want it thinner
Instructions
To Make the Spring Rolls
- Fill a shallow pan or plate with raised edges with water. Wet the rice paper so it is pliable (5-10 seconds), then remove from the water.
- Place all spring roll ingredients in a line, at least one inch from the edges. In order for the shrimp to show like it does in the pictures, I place the shrimp first on the paper.
- Be sure to place enough of the mint, Thai basil, and cilantro on to get each in every bite.
- Wrap the spring rolls by folding in the edges closest to the ingredients, then roll with the other ends until it is sealed.
- For any questions on how to place the ingredients or roll the spring roll, refer to the video above!
To Make the Peanut Dipping Sauce
- Mix all peanut sauce ingredients until smooth.
- Add more water to the dipping sauce if you want it to be thinner.
- Serve on the side of the spring rolls for dipping.
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