Shrimp and Mango Summer Rolls with Sweet and Spicy Dipping Sauce

Skip the fried egg rolls and make these light, refreshing rolls featuring shrimp, sweet mango, and mint. Each roll is around 75 calories so enjoy 2 alongside some brown rice and a hearty salad.


Makes 4 servings (serving size: 2 shrimp rolls and about 4 teaspoons sauce)

Recipe Time

Prep: 35 Minutes
Total: 35 Minutes

Nutritional Information

Calories 153
Fat 1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 8 g
Carbohydrate 29 g
Fiber 0.0 g
Cholesterol 36 mg
Iron 1 mg
Sodium 73 mg
Calcium 26 mg


Dipping sauce:
4 tablespoons lime juice
1 tablespoon rice vinegar
1 teaspoon agave nectar
1/2 teaspoon Sriracha sauce
1 tablespoon thinly sliced scallion
8 (8-inch) round sheets rice paper
16 large basil leaves
4 red leaf lettuce leaves, spines removed and torn into 2-inch pieces
1 1/2 cups cooked bean threads, or cellophane noodles (1 3/4 ounces dried), cooled, rinsed, and squeezed dry
1/2 small mango, peeled and sliced into thin strips (about 1 cup)
16 medium shrimp, cooked and peeled, tails removed and sliced in half down the middle
16 large mint leaves


1. To make dipping sauce: Combine first 5 ingredients (through scallion) in a small bowl; refrigerate.

2. To make rolls: Fill a large shallow dish with warm water. Wet a clean kitchen towel; wring out and place on a clean work surface. Place 1 rice paper sheet in warm water; soak to soften (about 30 seconds). Remove from water; place on kitchen towel. Working quickly, place 2 basil leaves facedown in center of paper, leaving 3 inches at bottom of paper and about 1 1/2 inches on each side. Place 3 pieces lettuce on top of basil; mound 2 tablespoons noodles on top of lettuce. Top each with mango strips (1/4 ounce) and 4 shrimp halves. Arrange 2 mint leaves, face-side up, on top of shrimp. Pull bottom of wrapper over filling, fold in sides, and roll wrapper into a cylinder. Repeat with remaining ingredients; serve with dipping sauce.


Adeena Sussman,

May 2011
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