Fresh Mango Shrimp Summer Rolls with Tangy Dipping Sauce
Craving a fresh, light appetizer for your summer cookout? These fresh mango shrimp summer rolls are the perfect solution. After making these many times, I’ve discovered the trick to keeping the rice paper from sticking is to wet your hands. Plus, the sweet and tangy dipping sauce is irresistible. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Crockpot Broccoli Cheddar Chicken and Rice Dinner and Refreshing Korean Strawberry Milk Recipe for Summer.
Why This Fresh Mango Shrimp Summer Rolls with Tangy Dipping Sauce Is Pure Comfort
- Easy to make with simple ingredients
- Light and refreshing, perfect for summer
- Crispy rice paper wrapped around juicy shrimp and sweet mango
- Tangy dipping sauce that complements the rolls perfectly
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
- Fresh mango
- Rice noodles
- Cucumber
- Carrots
- Fresh cilantro
- Fresh basil
- Soy sauce
- Rice vinegar
- Sugar
- Garlic
- Ginger
- Red pepper flakes
- Lime juice
- Fish sauce
- Optional: Peanuts
- Optional: Crushed red pepper
- Optional: Lime wedges
📝 Ingredient Notes
- Rice paper wrappers: Also known as spring roll wrappers, found in the refrigerated section of most grocery stores.
🛒 Tools & Equipment I Recommend
- Rice Paper Wrappers — Makes rolling summer rolls a breeze → See on Amazon
- Bamboo Rolling Mat — Helps keep your workspace clean and makes rolling easier → See on Amazon
How to Make Fresh Mango Shrimp Summer Rolls with Tangy Dipping Sauce
- Prepare the dipping sauce: In a small bowl, whisk together soy sauce, rice vinegar, sugar, minced garlic, grated ginger, red pepper flakes, lime juice, and fish sauce. Set aside.
- Prepare the filling: Julienne the cucumber and carrots. Thinly slice the mango. Cook the rice noodles according to package instructions and drain. In a large bowl, combine cooked shrimp, julienned vegetables, sliced mango, cooked rice noodles, and fresh herbs.
- Assemble the summer rolls: Dip a rice paper wrapper in warm water for a few seconds until it becomes pliable. Lay it flat on a clean surface. In the center, place a small handful of the filling. Fold the bottom edge over the filling, then fold in the sides and roll tightly to enclose the filling. Repeat with remaining wrappers and filling.
- Serve: Serve the summer rolls with the dipping sauce on the side. Garnish with crushed peanuts, crushed red pepper, and lime wedges if desired.
Cook's Tips for Perfect Fresh Mango Shrimp Summer Rolls with Tangy Dipping Sauce
- : To prevent the rice paper from sticking, wet your hands before handling it.
- Common mistake and fix: If your dipping sauce is too salty, add more sugar or lime juice to balance the flavors.
- : For a spicier dipping sauce, add more red pepper flakes or a pinch of cayenne pepper.
- : To make ahead, assemble the summer rolls but do not dip them in water. Store in the refrigerator until ready to serve, then dip in water and roll just before serving.
Storing & Reheating Fresh Mango Shrimp Summer Rolls with Tangy Dipping Sauce
Short-Term Storage
Store in an airtight container in the fridge. Store leftover summer rolls in the refrigerator for up to 3 days. Make-ahead tip: Summer rolls can be assembled up to 2 hours ahead of time. Do not roll until ready to serve.
Freezing Fresh Mango Shrimp Summer Rolls with Tangy Dipping Sauce
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not recommended for reheating in the oven. Microwave: Reheat leftover summer rolls in the microwave for 15-20 seconds.
Recipe Notes
- Chef tip: For a vegetarian version, substitute the shrimp with cooked tofu or tempeh.
- Best substitution: No substitutions for the shrimp in this recipe.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your rice paper wrappers are tearing, try soaking them for a few seconds longer until they become more pliable.
Want to level up this recipe?
High-quality shrimp — Ensures juicy, flavorful shrimp in every bite → Check price on Amazon
Fresh Mango Shrimp Summer Rolls with Tangy Dipping Sauce
Ingredients
Main Ingredients
- Rice paper wrappers
- Cooked shrimp
- Fresh mango
- Rice noodles
- Cucumber
- Carrots
- Fresh cilantro
- Fresh basil
Seasonings
- Soy sauce
- Rice vinegar
- Sugar
- Garlic
- Ginger
- Red pepper flakes
- Lime juice
- Fish sauce
Optional Toppings
- Peanuts
- Crushed red pepper
- Lime wedges
Instructions
- Prepare the dipping sauce: In a small bowl, whisk together soy sauce, rice vinegar, sugar, minced garlic, grated ginger, red pepper flakes, lime juice, and fish sauce. Set aside.
- Prepare the filling: Julienne the cucumber and carrots. Thinly slice the mango. Cook the rice noodles according to package instructions and drain. In a large bowl, combine cooked shrimp, julienned vegetables, sliced mango, cooked rice noodles, and fresh herbs.
- Assemble the summer rolls: Dip a rice paper wrapper in warm water for a few seconds until it becomes pliable. Lay it flat on a clean surface. In the center, place a small handful of the filling. Fold the bottom edge over the filling, then fold in the sides and roll tightly to enclose the filling. Repeat with remaining wrappers and filling.
- Serve: Serve the summer rolls with the dipping sauce on the side. Garnish with crushed peanuts, crushed red pepper, and lime wedges if desired.
Notes
- Chef tip: For a vegetarian version, substitute the shrimp with cooked tofu or tempeh.
- Best substitution: No substitutions for the shrimp in this recipe.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your rice paper wrappers are tearing, try soaking them for a few seconds longer until they become more pliable.
Storage
- Fridge: Store leftover summer rolls in the refrigerator for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not recommended for reheating in the oven.
- Microwave reheat: Reheat leftover summer rolls in the microwave for 15-20 seconds.
- Make ahead: Summer rolls can be assembled up to 2 hours ahead of time. Do not roll until ready to serve.
Nutrition Per Serving
- Calories: 220
- Protein: 15g
- Fat: 3g
- Carbs: 32g
- Fiber: 3g
- Sugar: 12g
- Sodium: 1200mg
- Cholesterol: 140mg
- 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, you can assemble the summer rolls up to 2 hours ahead of time. Do not roll until ready to serve.
If your summer rolls are falling apart, it's likely that the rice paper wrappers were not soaked long enough. Try soaking them for a few seconds longer until they become more pliable.
Yes, you can use frozen shrimp for this recipe. Thaw the shrimp according to package instructions before using.
For a vegetarian version, substitute the shrimp with cooked tofu or tempeh.
Store leftover summer rolls in the refrigerator for up to 3 days. See storage notes for more details.
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!
