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Fresh Shrimp Mango Rice Paper Rolls with Lime Peanut Sauce Recipe

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  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 6 rolls (serves 2-3)
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: Vietnamese-inspired
  • Diet: Low Fat

Description

These Fresh Shrimp–Mango Rice Paper Rolls are a vibrant and healthy appetizer or light meal, combining succulent shrimp, sweet mango, crisp vegetables, and fresh herbs wrapped in delicate rice paper. Served with a zesty lime peanut dipping sauce, these rolls offer a refreshing balance of flavors and textures perfect for warm weather or anytime you want a light, satisfying dish.

Ingredients

For the Rice Paper Rolls

  • 12 large cooked shrimp, peeled and deveined
  • 6 rice paper wrappers (8-inch diameter)
  • 1 ripe mango, peeled and julienned
  • 1 cup shredded lettuce or mixed greens
  • 1/2 cup shredded carrots
  • 1/2 cup cucumber, julienned
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup fresh Thai basil leaves (optional)

For the Lime Peanut Sauce

  • 1/4 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon fresh lime juice
  • 1 teaspoon grated fresh ginger
  • 1 small garlic clove, minced
  • 2–3 tablespoons warm water (to thin sauce)
  • 1 teaspoon sesame oil (optional)

Instructions

  1. Prepare the ingredients: Begin by peeling and deveining the cooked shrimp if not already done. Julienne the mango and cucumber into thin strips. Shred the lettuce and carrots, and pick fresh mint, cilantro, and basil leaves, setting all aside for easy assembly.
  2. Soften the rice paper wrappers: Fill a wide shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it becomes pliable but not too soft. Remove carefully and place on a clean, damp kitchen towel or plate.
  3. Assemble the rolls: On the softened rice paper, arrange a small handful of shredded lettuce, carrots, cucumber, mango, and fresh herbs in the center. Lay 2 shrimp on top of the fillings. Be careful to leave space at the edges for folding the roll.
  4. Roll the rice paper: Fold the bottom edge of the wrapper over the fillings, then fold in the sides snugly. Roll tightly but gently toward the top edge to form a neat roll. Repeat with remaining wrappers and ingredients.
  5. Make the lime peanut sauce: In a small bowl, whisk together peanut butter, soy sauce, honey, lime juice, grated ginger, garlic, and sesame oil if using. Add warm water a tablespoon at a time until the sauce reaches a smooth, pourable consistency.
  6. Serve: Arrange the shrimp mango rolls on a serving platter and serve immediately with the lime peanut dipping sauce on the side. Enjoy fresh for the best texture and flavor.

Notes

  • Rice paper wrappers can be found in most Asian grocery stores or the international aisle of supermarkets.
  • For a vegetarian version, substitute shrimp with marinated tofu or omit entirely.
  • Make sure not to soak the rice paper for too long as they can become too fragile to roll.
  • You can prepare the vegetables and sauce ahead of time, but assemble the rolls just before serving to keep them fresh.
  • Adjust the lime peanut sauce’s sweetness and acidity to your taste by adding more honey or lime juice.

Find it online: https://cookedbylina.com/fresh-shrimp-mango-rice-paper-rolls-with-lime-peanut-sauce-recipe/