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Fresh shrimp-mango rice paper rolls served with lime peanut sauce

Fresh Shrimp–Mango Rice Paper Rolls with Lime Peanut Sauce

A light and refreshing dish that combines vibrant shrimp, sweet mango, and fresh veggies, served with a creamy lime peanut dipping sauce.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: Asian, Vietnamese
Calories: 220
Ingredients Method Notes

Ingredients
  

Lime Peanut Dipping Sauce
  • 1/2 cup Creamy peanut butter Use almond butter for nut-free option.
  • 2 tablespoons Reduced-sodium soy sauce Tamari works well for gluten-free.
  • 2 tablespoons Hoisin-style sauce Substitute with teriyaki sauce if unavailable.
  • 1 tablespoon Chili garlic sauce Fresh chili with garlic paste can be a substitute.
  • 1 teaspoon Fresh ginger, finely grated Powdered ginger can substitute in a pinch.
  • 1 tablespoon Juice of 1/2 lime Lemon juice is a good alternative.
  • as needed Hot water For thinning; add incrementally for desired consistency.
Rice Paper Rolls
  • 12 pieces Rice paper rounds Can be found in most grocery stores.
  • 24 pieces Large shrimp, cooked, peeled, and deveined Tofu can work for a vegetarian option.
  • 1 large Ripe avocado Swap with cucumber for a lighter crunch.
  • 1 Ripe mango, thinly sliced Substitute with peaches in season.
  • 3 cups Shredded carrots Julienned bell peppers can also lift textures.
  • 3 cups Shredded red cabbage Green cabbage can replace without a hitch.
  • 1/4 cup Fresh cilantro leaves Use parsley for a milder taste.
  • 24 leaves Fresh basil leaves Try mint for a different flavor profile.
  • 24 leaves Fresh mint leaves Omit if you dislike mint.
  • as needed Lime wedges For serving; adjust to personal tartness preference.

Method
 

Preparation
  1. In a medium bowl, whisk together creamy peanut butter, soy sauce, hoisin, chili garlic sauce, grated ginger, and lime juice. Gradually add hot water until smooth. Set aside.
  2. Lay the shrimp, avocado, mango, carrots, cabbage, and fresh herbs on a clean work surface for easy assembly.
Assembly
  1. Fill a shallow dish with warm water. Dip one rice paper round for about 10-15 seconds until pliable; lay it on a clean board.
  2. Near the lower third of the wrapper, layer 2 shrimp, avocado slices, mango, shredded carrots, red cabbage, a pinch of cilantro, 2 basil leaves, and 2 mint leaves. Squeeze fresh lime juice over the top.
  3. Fold the bottom edge over the filling, tuck in the sides, and roll it tightly to create a neat roll.
  4. Continue with the remaining rice paper and fillings. Serve immediately with lime peanut dipping sauce on the side.

Notes

Best enjoyed immediately, but can be stored wrapped individually in plastic in an airtight container for up to a day in the fridge. Avoid freezing as the texture changes significantly.