Fresh Shrimp and Mango Rice Paper Rolls with Lime Peanut Dipping Sauce Recipe
Fresh Shrimp–Mango Rice Paper Rolls are light, vibrant appetizers featuring crunchy vegetables, creamy avocado, and sweet mango all wrapped in delicate rice paper. Served with a zesty lime peanut dipping sauce, these rolls offer a perfect balance of fresh flavors and textures in every bite.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 12 rolls
- Category: Appetizers
- Method: No-Cook
- Cuisine: Asian-inspired
Ingredients
Lime Peanut Dipping Sauce
- 1/3 cup creamy peanut butter
- 1 tablespoon reduced-sodium soy sauce
- 2 tablespoons hoisin-style sauce
- 2 teaspoons chili garlic sauce
- 1 teaspoon fresh ginger, finely grated
- Juice of 1/2 lime
- 6 tablespoons hot water, as needed to thin
Rice Paper Rolls
- 12 rice paper rounds
- 24 large shrimp, cooked, peeled, and deveined
- 1 large ripe avocado, cut into thin strips
- 1 cup ripe mango, thinly sliced
- 3 cups shredded carrots
- 3 cups shredded red cabbage
- 1/4 cup fresh cilantro leaves
- 24 fresh basil leaves
- 24 fresh mint leaves
- Lime wedges, for serving
Instructions
- Prepare the lime peanut dipping sauce: In a medium bowl, whisk together the peanut butter, soy sauce, hoisin-style sauce, chili garlic sauce, grated ginger, and lime juice. Slowly whisk in hot water until the sauce becomes smooth and pourable. Set aside.
- Arrange the fillings: Lay out the shrimp, avocado, mango, shredded carrots, shredded red cabbage, and fresh herbs on a clean work surface so they are easy to reach when assembling the rolls.
- Soften the rice paper: Fill a shallow dish with hot tap water. Dip one rice paper round into the water for about 10–15 seconds, just until it becomes pliable. Lay it flat on a cutting board or plate to prepare for filling.
- Add fillings to the rice paper: Near the lower third of the softened wrapper, layer 2 shrimp, a few avocado slices, a few mango slices, about 1/4 cup shredded carrots, about 1/4 cup shredded red cabbage, a small pinch of cilantro, 2 basil leaves, and 2 mint leaves. Finish with a light squeeze of fresh lime juice.
- Roll the rice paper rolls: Fold the bottom edge of the rice paper over the filling, tuck in the sides snugly, and roll tightly to form a neat roll. This seals the ingredients inside and gives the roll its shape.
- Repeat the assembly: Continue softening the remaining rice papers and assembling the rolls with the remaining fillings following the same steps.
- Serve and enjoy: Serve the fresh shrimp–mango rice paper rolls immediately with the lime peanut dipping sauce on the side for dipping.
Notes
- To make ahead, prepare the rolls and store them wrapped in damp paper towels inside an airtight container in the refrigerator for up to 4 hours.
- Keep the rolls chilled until ready to serve to maintain freshness and texture.
- Extra lime peanut dipping sauce can be refrigerated for up to 5 days and reused as a salad dressing or noodle topping.
