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Fresh Vietnamese Shrimp Summer Rolls Recipe with Mango and Peanut Hoisin Sauce

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These fresh Vietnamese shrimp summer rolls combine plump shrimp, ripe mango, crisp herbs, and vermicelli noodles wrapped in delicate rice paper, served with a creamy, tangy peanut hoisin dipping sauce. Perfect for a light, refreshing meal or snack.

Ingredients

  • Rice paper wrappers (round, about 8-inch diameter)
  • Cooked shrimp, peeled and deveined (about 12 medium shrimp, halved lengthwise)
  • Ripe mango, peeled and sliced into thin strips (1 medium mango)
  • Rice vermicelli noodles, cooked and rinsed (about 3 ounces or 85 grams)
  • Fresh herbs: cilantro leaves, mint leaves, and Thai basil (a handful of each)
  • Butter lettuce or bibb lettuce leaves (optional, adds crunch and makes rolling easier)
  • Julienned cucumber (half a medium cucumber)
  • Grated carrot (1 medium carrot)
  • Hoisin sauce (3 tablespoons)
  • Creamy peanut butter (2 tablespoons, smooth style)
  • Fresh lime juice (1 tablespoon)
  • Water (to thin sauce as needed, about 2-3 tablespoons)
  • Minced garlic (1 small clove)
  • Chili flakes or sriracha (optional, to taste for heat)
  • Honey or brown sugar (1 teaspoon)

Instructions

  1. Cook the vermicelli noodles: Bring a medium pot of water to a boil. Add 3 ounces (85 grams) of rice vermicelli noodles and cook for 3-4 minutes until tender but still firm. Drain and rinse under cold water to stop cooking. Set aside.
  2. Prepare the shrimp: If not pre-cooked, boil shrimp in salted water for 2-3 minutes until pink and opaque. Drain and cool. Halve each shrimp lengthwise for easier rolling and better presentation.
  3. Slice the mango and vegetables: Peel the mango and cut into thin strips about 3 inches long. Julienne cucumber and grate the carrot. Wash and dry fresh herbs thoroughly to avoid soggy rolls.
  4. Make the peanut hoisin sauce: In a small bowl, whisk together 3 tablespoons hoisin sauce, 2 tablespoons peanut butter, 1 tablespoon lime juice, minced garlic, and 1 teaspoon honey or brown sugar. Add water 1 tablespoon at a time until you reach a smooth, creamy consistency. Adjust chili flakes or sriracha as desired.
  5. Soak rice paper wrappers: Fill a large shallow dish with warm water. Dip one rice paper wrapper for about 10-15 seconds until just soft but still slightly firm. Lay flat on a clean, damp kitchen towel or wooden board.
  6. Assemble the rolls: Place a few shrimp halves near the bottom edge of the rice paper (shiny side down). Add a small handful of noodles, mango strips, cucumber, carrot, and herbs on top. Add a lettuce leaf if using. Fold the sides inward, then roll tightly from the bottom up, tucking ingredients as you go.
  7. Serve immediately: Arrange rolls on a platter and serve with peanut hoisin sauce on the side. If making ahead, cover loosely with a damp towel and plastic wrap to prevent drying.

Notes

Use warm water, not hot, to soak rice paper wrappers to avoid tearing. Soak just until pliable. Dry herbs and vegetables well to keep rolls crisp. Halve shrimp lengthwise for easier rolling and better presentation. Rolls are best eaten fresh but can be stored in the refrigerator for up to 4 hours covered with a damp towel and plastic wrap. Avoid freezing as rice paper becomes brittle.

Nutrition

Keywords: Vietnamese summer rolls, shrimp summer rolls, fresh spring rolls, mango summer rolls, peanut hoisin sauce, Vietnamese appetizer, healthy snack, gluten-free summer rolls

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