Fresh Mango Shrimp Summer Rolls with Tangy Dipping Sauce
Fresh Mango Shrimp Summer Rolls are the perfect light and refreshing appetizer for any summer cookout. After making these many times, I’ve discovered the trick to keeping them crispy is to soak the rice paper just long enough. If you love recipes like this, you’ll also enjoy Easy Sheet Pan Chicken Pitas with Herby Ranch Sauce and Creamy Mushroom Risotto Recipe Easy Dinner Idea.
Why This Fresh Mango Shrimp Summer Rolls with Tangy Dipping Sauce Is Pure Comfort
- Crispy rice paper wraps filled with juicy shrimp and sweet mango
- Easy to make and perfect for summer cookouts
- Better than takeout and healthier too
What You'll Need for Fresh Mango Shrimp Summer Rolls with Tangy Dipping Sauce
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Rice paper wrappers
- Shrimp
- Mango
- Rice noodles
- Cucumber
- Carrots
- Fresh herbs (mint, basil, cilantro)
- Peanuts (optional)
- Lettuce leaves
- Nuoc cham dipping sauce (tamarind paste, fish sauce, sugar, lime juice, water, chili garlic sauce)
- Sriracha or hot sauce (optional)
- Salt and pepper
- Optional: Crushed peanuts
- Optional: Chopped fresh herbs
- Optional: Sriracha or hot sauce
📝 Ingredient Notes
- Rice paper wrappers: Soak briefly until pliable, but not too soft.
- Shrimp: Cooked, peeled, and deveined shrimp works best.
🛒 Tools & Equipment I Recommend
- Rice paper wrappers — Essential for making these summer rolls → See on Amazon
- Food processor — Makes quick work of chopping vegetables → See on Amazon
How to Make Fresh Mango Shrimp Summer Rolls with Tangy Dipping Sauce
- Prepare the filling: Cook rice noodles according to package instructions. Thinly slice mango, cucumber, and carrots. Chop fresh herbs. Combine all filling ingredients in a bowl.
- Make the dipping sauce: Combine all nuoc cham ingredients in a small bowl and mix well.
- Assemble the summer rolls: Soak a rice paper wrapper briefly until pliable. Lay it flat, add a lettuce leaf, then a small handful of filling. Roll tightly, folding in the sides as you go. Repeat with remaining wrappers and filling.
- Serve: Serve immediately with nuoc cham dipping sauce and optional toppings.
Cook's Tips for Perfect Fresh Mango Shrimp Summer Rolls with Tangy Dipping Sauce
- Common mistake and fix: Avoid overfilling the summer rolls. If they're too full, they'll be difficult to roll and may fall apart. If this happens, simply use fewer filling ingredients next time.
- Pro tip: For a spicier version, add some sriracha or hot sauce to the nuoc cham dipping sauce.
- Pro tip: To keep the summer rolls from sticking to each other, place them on a damp kitchen towel while you assemble the rest.
Storing & Reheating Fresh Mango Shrimp Summer Rolls with Tangy Dipping Sauce
Short-Term Storage
Store in an airtight container in the fridge. Store leftover summer rolls in the fridge for up to 3 days. The rice paper may soften, but they're still delicious. Make-ahead tip: The filling can be prepared up to a day ahead. Assemble the summer rolls just before serving.
Freezing Fresh Mango Shrimp Summer Rolls with Tangy Dipping Sauce
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not necessary, as these are best enjoyed fresh. Microwave: Not recommended, as this may make the rice paper soggy.
Recipe Notes
- Chef tip: For a vegetarian version, substitute cooked tofu or tempeh for the shrimp.
- Best substitution: If you can't find rice paper wrappers, you can use lettuce leaves to make lettuce wraps instead.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can easily be doubled or tripled for a crowd.
- Troubleshooting: If your summer rolls are falling apart, try soaking the rice paper wrappers for less time. If they're too soft, try soaking them for a bit longer.
Want to level up this recipe?
Shrimp deveiner — Saves time and makes prep work a breeze → Check price on Amazon
Fresh Mango Shrimp Summer Rolls with Tangy Dipping Sauce
Ingredients
Main Ingredients
- Rice paper wrappers
- Shrimp
- Mango
- Rice noodles
- Cucumber
- Carrots
- Fresh herbs (mint, basil, cilantro)
- Peanuts (optional)
- Lettuce leaves
Seasonings
- Nuoc cham dipping sauce (tamarind paste, fish sauce, sugar, lime juice, water, chili garlic sauce)
- Sriracha or hot sauce (optional)
- Salt and pepper
Optional Toppings
- Crushed peanuts
- Chopped fresh herbs
- Sriracha or hot sauce
Instructions
- Prepare the filling: Cook rice noodles according to package instructions. Thinly slice mango, cucumber, and carrots. Chop fresh herbs. Combine all filling ingredients in a bowl.
- Make the dipping sauce: Combine all nuoc cham ingredients in a small bowl and mix well.
- Assemble the summer rolls: Soak a rice paper wrapper briefly until pliable. Lay it flat, add a lettuce leaf, then a small handful of filling. Roll tightly, folding in the sides as you go. Repeat with remaining wrappers and filling.
- Serve: Serve immediately with nuoc cham dipping sauce and optional toppings.
Notes
- Chef tip: For a vegetarian version, substitute cooked tofu or tempeh for the shrimp.
- Best substitution: If you can't find rice paper wrappers, you can use lettuce leaves to make lettuce wraps instead.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can easily be doubled or tripled for a crowd.
- Troubleshooting: If your summer rolls are falling apart, try soaking the rice paper wrappers for less time. If they're too soft, try soaking them for a bit longer.
Storage
- Fridge: Store leftover summer rolls in the fridge for up to 3 days. The rice paper may soften, but they're still delicious.
- Freezer: Not recommended for freezing.
- Oven reheat: Not necessary, as these are best enjoyed fresh.
- Microwave reheat: Not recommended, as this may make the rice paper soggy.
- Make ahead: The filling can be prepared up to a day ahead. Assemble the summer rolls just before serving.
Nutrition Per Serving
- Calories: 220
- Protein: 15g
- Fat: 5g
- Carbs: 30g
- Fiber: 3g
- Sugar: 10g
- Sodium: 1200mg
- Cholesterol: 140mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Fresh Mango Shrimp Summer Rolls with Tangy Dipping Sauce FAQs
Yes, you can prepare the filling up to a day ahead. Assemble the rolls just before serving to keep them crispy.
This could be due to overfilling or not soaking the rice paper wrappers for long enough. See the troubleshooting note for more information.
Yes, just make sure to thaw them completely before using. Cooked, peeled, and deveined shrimp works best.
Lettuce leaves can be used to make lettuce wraps instead. See the best substitution note for more information.
Add some sriracha or hot sauce to the nuoc cham dipping sauce. See the pro tip for more information.
A Warm Final Note
I can’t wait for you to try Fresh Mango Shrimp Summer Rolls with Tangy Dipping Sauce and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
