Shrimp Mango Spring Rolls
Make these refreshing, flavorful, and delicious spring rolls for an appetizer or dinner! Be sure to make the peanut dipping sauce, it makes it absolutely incredible.
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.
Tried this recipe?Let us know how it was!