Fresh Mango Shrimp Summer Rolls with Tangy Dipping Sauce
Fresh Mango Shrimp Summer Rolls are the perfect light appetizer for summer cookouts. After making these many times, I’ve discovered the trick to keeping the rice paper from sticking. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Cajun Chicken Pasta Slow Cooker Recipe and Roasted Strawberry Lime Basil Ice Cream Recipe.
Why This Fresh Mango Shrimp Summer Rolls with Tangy Dipping Sauce Is Pure Comfort
- Light and refreshing
- Easy to make ahead
- Better than takeout
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
- Cooked shrimp
- Ripe mango
- Rice noodles
- Fresh herbs (mint, basil, cilantro)
- Fish sauce
- Sugar
- Lime juice
- Garlic
- Red pepper flakes
- Optional: Crushed peanuts
- Optional: Julienned carrots
- Optional: Bean sprouts
📝 Ingredient Notes
- Rice paper wrappers: Soak briefly in warm water until pliable.
- Rice noodles: Cook according to package instructions, then rinse under cold water.
🛒 Tools & Equipment I Recommend
- Bamboo rolling mat — Prevents sticking and makes rolling easy. → See on Amazon
- Sharp kitchen knife — Makes thin, even slices for perfect rolls. → See on Amazon
How to Make Fresh Mango Shrimp Summer Rolls with Tangy Dipping Sauce
- Prepare the dipping sauce: Mix fish sauce, sugar, lime juice, garlic, and red pepper flakes. Set aside.
- Assemble the rolls: Soak a rice paper wrapper, place it on the bamboo mat, add shrimp, mango, herbs, and noodles. Roll tightly, tucking in the sides.
- Serve: Serve immediately with dipping sauce. Enjoy!
Cook's Tips for Perfect Fresh Mango Shrimp Summer Rolls with Tangy Dipping Sauce
- Common mistake and fix: Don't overfill the rolls. If they're too thick, they won't close properly. Use less filling or make larger rolls.
- Pro tip: For easier rolling, keep a damp kitchen towel nearby to wipe your hands and prevent sticking.
- Pro tip: Make these rolls ahead of time and store in the fridge. They're best served fresh, but can be made up to 6 hours ahead.
Storing & Reheating Fresh Mango Shrimp Summer Rolls with Tangy Dipping Sauce
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 6 hours. Make-ahead tip: Can be made up to 6 hours ahead.
Freezing Fresh Mango Shrimp Summer Rolls with Tangy Dipping Sauce
Not recommended.
How to Reheat Without Drying It Out
Oven: Not recommended. Microwave: Not recommended.
Recipe Notes
- Chef tip: For a spicier dipping sauce, add more red pepper flakes.
- Best substitution: Use cooked chicken or tofu instead of shrimp for a vegetarian version.
- Make-ahead: These rolls are best served fresh, but can be made up to 6 hours ahead.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If the rolls are sticking to the mat, try wetting your hands or the mat with a bit of water.
Want to level up this recipe?
High-quality shrimp — Plump, juicy shrimp make all the difference in these rolls. Using fresh, high-quality shrimp pays off. → Check price on Amazon
Fresh Mango Shrimp Summer Rolls with Tangy Dipping Sauce
Ingredients
Main Ingredients
- Rice paper wrappers
- Cooked shrimp
- Ripe mango
- Rice noodles
- Fresh herbs (mint, basil, cilantro)
Seasonings
- Fish sauce
- Sugar
- Lime juice
- Garlic
- Red pepper flakes
Optional Toppings
- Crushed peanuts
- Julienned carrots
- Bean sprouts
Instructions
- Prepare the dipping sauce: Mix fish sauce, sugar, lime juice, garlic, and red pepper flakes. Set aside.
- Assemble the rolls: Soak a rice paper wrapper, place it on the bamboo mat, add shrimp, mango, herbs, and noodles. Roll tightly, tucking in the sides.
- Serve: Serve immediately with dipping sauce. Enjoy!
Notes
- Chef tip: For a spicier dipping sauce, add more red pepper flakes.
- Best substitution: Use cooked chicken or tofu instead of shrimp for a vegetarian version.
- Make-ahead: These rolls are best served fresh, but can be made up to 6 hours ahead.
- Scaling: This recipe can be easily doubled or tripled for a crowd.
- Troubleshooting: If the rolls are sticking to the mat, try wetting your hands or the mat with a bit of water.
Storage
- Fridge: Store in an airtight container for up to 6 hours.
- Freezer: Not recommended.
- Oven reheat: Not recommended.
- Microwave reheat: Not recommended.
- Make ahead: Can be made up to 6 hours ahead.
Nutrition Per Serving
- Calories: 180
- Protein: 12g
- Fat: 3g
- Carbs: 28g
- Fiber: 2g
- Sugar: 12g
- Sodium: 600mg
- Cholesterol: 120mg
- Sat. Fat: 0.5g
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, they can be made up to 6 hours ahead. Store in the fridge until ready to serve.
You may be overfilling them. Use less filling or make larger rolls.
No, they don't freeze well due to the high water content in the shrimp and mango.
No, these rolls are best served fresh and don't require cooking.
Cooked chicken or tofu can be used as a substitute.
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!
