Serves 12
25 min
Vietnamese Shrimp Mango Summer Rolls
Recipe GLPR1cf8393add9a48
Fresh and vibrant summer rolls filled with tender shrimp, sweet mango, crisp vegetables, and aromatic mint, wrapped in delicate rice paper. Marinated shrimp is quickly grilled and layered with julienned carrots, red bell peppers, silky rice vermicelli, butter lettuce, and bright mango slivers. These rolls are light, refreshing, and perfect as an appetizer or snack. Served at room temperature, they showcase the clean, bright flavors of Vietnamese cuisine.
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Ingredients
24 small shrimp, shelled and deveined
½ tsp Fish sauce (or soy sauce as substitute)
½ tsp Freshly grated lemongrass
¼ tsp Freshly ground black pepper
¼ tsp Sugar
6 oz Dried rice vermicelli
1 tbsp Vegetable oil for cooking
12 Round rice papers, 8-inch diameter
1 head Butter or Boston Bibb lettuce leaves, separated
1 cup Carrots, julienned or shredded
½ cup Red bell peppers, julienned
½ Mango, sliced into thin slivers
24 Fresh mint leaves
¼ cup Water for softening rice paper
Directions
In a medium bowl, combine the fish sauce, grated lemongrass, black pepper, and sugar. Whisk until the sugar dissolves.
Add the shrimp to the marinade and stir gently to coat all pieces evenly. Let marinate for 10 minutes at room temperature while you prepare other ingredients.
While shrimp marinates, bring a pot of water to a boil. Add the rice vermicelli and cook for 4 minutes until just tender. Drain immediately and rinse thoroughly with cold water, then drain again, pressing gently to remove excess moisture. Set aside to cool.
Heat vegetable oil in a large skillet over high heat. When oil is hot, carefully add the marinated shrimp in a single layer. Cook for 1–2 minutes per side until the shrimp are opaque and just cooked through (internal temperature 145°F or until flesh is opaque throughout). Transfer to a plate and let cool until comfortable to handle.
Once cooled, split each shrimp lengthwise down the back into two thin halves. This creates even, thin pieces for rolling.
Fill a shallow pie plate or baking dish with warm water (about 1 inch deep). Working one at a time, dip a rice paper into the water for 2 seconds—it will still be slightly stiff. Lift it out and let excess water drip off, then place on a clean, dry work surface. Blot the top gently with a paper towel.
Lay 4 shrimp halves in a line near the bottom third of the rice paper. Layer on top a piece of butter lettuce, some of the cooled vermicelli noodles, julienned carrots, red bell pepper slivers, a few mango slivers, and finish with 2 mint leaves. Keep the filling compact and piled neatly.
Starting from the side closest to you, roll the rice paper tightly over the filling. Halfway through rolling, gently tug back on the roll to create tension and ensure it's snug. Continue rolling until sealed. The rice paper will self-seal as it softens. Using a sharp knife, trim the ends if desired for a neat appearance.
Transfer the completed roll to a platter and cover with plastic wrap to prevent it from drying out. Wipe your work surface dry and repeat the rolling process with the remaining rice papers and filling, working one roll at a time.
Serve the summer rolls at room temperature. If rice paper becomes too stiff as you work, you can either blot less water off before wrapping, allow the softened paper to rest for a few seconds before adding filling, or use slightly warmer water—but never hot water, which will damage the paper.
