Mango and shrimp summer rolls



Summer rolls

  • 1 red bell pepper, cored, seeded and thinly sliced lengthwise
  • 1/2 English cucumber, sliced in half lengthwise, seeded and thinly sliced lengthwise
  • 1 cup lettuce leaves
  • 2 scallions (green parts only) thinly sliced lengthwise – SAVE the white part for the dipping sauce!
  • 1 mango, peeled and thinly sliced lengthwise
  • 1 cup cilantro leaves
  • 12 large shrimps, peeled de-veined and sliced in half
  • 8 spring roll wrappers (rice paper)


  • 2 scallions (white parts), finely chopped
  • 2 tbsp dark soy
  • 1 tbsp fish sauce
  • 1 tsp honey
  • 1/2 tsp sri racha sauce


  1. Mix all the ingredients for the sauce in a bowl. Set aside.
  2. Have a deep pan or large bowl, bigger than the size of a rice paper wrap, filled with about 2 inches warm water.
  3. Put a dish towel down next to the bowl of water.
  4. Place your hands on opposite sides of rice paper and dunk in water, sliding it from side to side until it becomes smooth and soft, almost see through.
  5. Put the rice paper on the towel and place a couple of bell pepper slices, cucumber, scallions, mango, cilantro leaves and shrimp pieces closer to one side of the paper.
  6. fold the bottom ends, then the side with the ingredients, gently so the wrapper doesn’t break. Roll tightly up to the other end. Repeat with remaining ingredients and rice paper wrappers.
  7. Slice in half and serve with dipping sauce.


These shrimp and mango summer rolls will keep refrigerated in an air tight storage container for 1 day.


Keywords: recipe, side dish, seafood, Asian

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