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Fresh Mango Shrimp Spring Rolls

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A quick and easy no-cook recipe featuring juicy mango slices and tender shrimp wrapped in delicate rice paper with crisp veggies and fresh herbs. Perfect for a light lunch or appetizer.

Ingredients

  • Rice paper wrappers (about 8-inch diameter)
  • Cooked shrimp, peeled and deveined, medium-sized
  • Fresh mango, ripe but firm, peeled and sliced into thin strips
  • Cucumber, julienned
  • Carrot, julienned
  • Fresh herbs (mint, cilantro, Thai basil or regular basil)
  • Rice vermicelli noodles (optional)
  • Lime, for squeezing or dipping sauce
  • Peanut sauce or hoisin sauce for dipping
  • Sriracha (optional for spicy dipping sauce)

Instructions

  1. Peel and slice the mango into thin strips about 3 inches long and 1/4 inch thick. Julienne the cucumber and carrot into matchstick-sized pieces. Rinse fresh herbs and pat dry. Soak rice vermicelli noodles in hot water for 5 minutes until soft, then drain and set aside if using.
  2. If shrimp is not cooked, boil or steam for 2-3 minutes until pink and opaque. Cool under cold water, then pat dry. Slice shrimp in half lengthwise for easier rolling.
  3. Fill a large shallow bowl with warm water. Dip one rice paper wrapper in the water for about 10-15 seconds until it softens but is still slightly firm. Lay it flat on a clean, damp kitchen towel or cutting board.
  4. Near the bottom edge of the wrapper, layer a few shrimp halves, a couple of mango strips, some cucumber and carrot julienne, a small handful of noodles (if using), and fresh herbs. Avoid overloading.
  5. Fold the bottom edge over the filling, tuck in the sides, then roll tightly but gently toward the top edge, sealing the roll. Set aside on a plate and cover with a damp towel. Repeat with remaining wrappers and filling.
  6. Whisk together peanut butter, soy sauce, lime juice, a bit of honey, and water to thin. Add sriracha if desired. Adjust seasoning to taste.
  7. Arrange the rolls on a platter with a bowl of dipping sauce on the side. Garnish with extra herbs or lime wedges if desired.

Notes

Do not over-soak rice paper wrappers to prevent tearing. Keep fillings dry before assembling to avoid soggy rolls. Roll tightly but gently. Prepare dipping sauce while assembling to save time. Store rolls covered in an airtight container in the fridge for up to 24 hours; avoid freezing.

Nutrition

Keywords: mango shrimp spring rolls, fresh spring rolls, no-cook spring rolls, easy appetizer, healthy snack, gluten-free, light lunch

Find it online: https://zoeplate.com/fresh-mango-shrimp-spring-rolls-recipe-5-easy-no-cook-steps/