Summer Rolls with Shrimp, Mango, and Cilantro

Summer Rolls with Shrimp, Mango, and Cilantro
Makes 12

Use a mandoline to cut the vegetables into thin strips before cutting into1/8-inch wide pieces.


18 medium shrimp, shelled and deveined

2 ounces rice vermicelli noodles

1/4 cup rice wine vinegar

1 tablespoon sugar

1 teaspoon coarse salt

Juice of 1/2 lime

1 large seedless cucumber, cut in 1/8-inch-wide pieces

2 large carrots, cut in 1/8-inch-wide pieces

12 8.5-inch dried spring roll wrappers

12 sprigs fresh cilantro

1 ripe mango, peeled and cut into 1/2-inch wedges


-For the dipping sauce (nuoc cham):

¼ cup fish sauce

2 tablespoons lime juice

¼ cup rice vinegar

¼ cup water

2 tablespoons sugar

1 garlic clove, well crushed

¼ teaspoon red chile paste

½ small carrot or daikon, finely julienned or shredded


1. Bring a small saucepan of water to a boil, and add the shrimp. Cook until opaque and bright pink, about 3 minutes. Drain and set aside to cool. When cool enough to handle, cut the shrimp in half lengthwise; set aside.

2. Bring a medium pot of water to a boil, and add the noodles and boil the noodles until tender, about 2 minutes. Drain and rinse under cool running water. Leave the noodles submerged in cold water until ready to use, so they won’t stick together. Drain and pat dry with paper towels just before using.

3. In a large bowl, combine the vinegar, sugar, and salt and stir with your finger until the granules dissolve. Stir in the lime juice. Add the cucumber and carrot pieces to the bowl and toss to combine. Set aside.

4. Make the dipping sauce: In a medium bowl, combine all the ingredients except the carrots. Stir with your finger until the sugar dissolves. Add the carrots, and set aside.

5. To make the rolls, have a large shallow bowl filled with very hot water, and a work station with several layers of paper towels or a clean kitchen towel in front of you. Slip a spring roll wrapper into the water and let soak until pliable, about 30 seconds. Carefully remove from the water and lay flat on top of the paper towels. Arrange 3 shrimp halves, with the pink part facing down, on the lower third of the wrapper. Top with a wedge of mango, some of the marinated vegetables, a small handful of the drained noodles, and a sprig of cilantro. Fold the edges of the wrapper up and over the filling and then tightly roll up the wrapper away from you. Repeat with the remaining ingredients.

6. If not serving right away, store the rolls at room temperature under several layers of damp paper towels so the rice paper does not dry out. When ready to serve, cut each roll in half on the diagonal, and serve with the dipping sauce.  

 7. Eat and enjoy 


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