Create fresh Vietnamese rice paper rolls filled with shrimp, mango, coconut, lettuce and herbs. This easy spring roll recipe is a twist from the more traditional summer roll, but still includes the best peanut dipping sauce!
These Mango, Coconut and Shrimp Rice Paper Rolls put a tropical spin on classic Vietnamese-inspired spring rolls.
Sweet ripe mango, shredded coconut, tender shrimp, crunchy lettuce, and fresh herbs, create a colorful combination that's light enough for lunch, elegant enough for entertaining, and especially refreshing on warm summer days.
Table of contents
Rice Paper Roll Questions
Fresh Vietnamese spring rolls are wrapped in softened rice paper and served cold. Fried spring rolls are wrapped in wheat-based or rice paper wrappers and fried until crispy.
Yes. They're best eaten within a day. Cover them with a damp towel and store in an airtight container or wrap each individually in plastic wrap.
The wrappers were soaked too long or overfilled. Dip them briefly in warm water and allow them to soften on the work surface before rolling.
Place a small amount of space between each roll.
Most contain soaked rice noodles, a slice of cooked pork belly, a halved large shrimp and fresh herbs such as mint, cilantro and basil. They are usually served with a peanut butter hoisin sauce for dipping.
Why You'll Love These Rice Paper Rolls
This twist on Vietnamese summer rolls is one I've been making since 2008 after I saw the original recipe in Bon Appetit.
I added my own twist with chopped mango and fresh herbs, along with an easy peanut sauce and came up with a version my family loves!
Everyone loves these for snacks, appetizers and as an accompaniment to most any meal.
Last week for dinner we had these Vietnamese shrimp spring rolls, goi ga, ground chicken larb and a Thai corn salad that Alex made. It has been so hot here that a salad meal seemed perfect.
Expert Tips
- Many are not experienced with rice paper. I stick with Three Ladies or Red Rose banh trang. Soak for about 10-20 seconds in very warm water using a large skillet or pie plate to hold the water. Some may want this to hold the water. You've probably seen them in a restaurant! Remove after softening and then place flat on a clean damp dish towel. While you are rolling have another one soaking. And don't be afraid to toss a few. It might take a little practice to get them good and tight!
- I fold up the bottom 20% of the rice paper wrapper before placing ¼ cup of filling on top in a horizontal strip. This keeps the filling from poking through and makes the wrap a bit stronger. Then I fold the sides in and roll up like a burrito or an eggroll!
- Place them on a parchment or plastic wrap lined baking sheet. Do not let them touch or they will stick together. If you'd like each roll can be wrapped in plastic wrap.
- Don't want to deal with the rice paper? Make them as lettuce wraps! You can even make a lettuce wrap and then wrap that in the rice paper.
- These are not the pretty version of Vietnamese summer rolls. I like to think this is the "get it done" Vietnamese spring roll recipe. No need for an assembly line of ingredients as this one is all tossed together in a bowl before wrapping.
Ingredients
Shrimp - For simplicity purposes I use cooked, frozen salad-sized shrimp that I thaw under running water. No need for chopping or cooking. However, if you want to boil your own just make sure to chop them into smaller pieces.
Iceberg lettuce - Kind of in a quandry right now? I buy a head of lettuce and wash and dry it well. Slice into rounds and then slice the round into strips. I do not buy packaged lettuce.
Coconut - the original recipe calls for fresh grated coconut. Call me crazy but I use Baker's shredded coconut that is lightly sweetened. We love these rolls with this coconut, but you do you. If you love toasted coconut as many do, by all means toast it!
Cucumber - I like the hothouse variety unpeeled.
Fish sauce - my preferred version is Red Boat or Three Crabs.
Serrano chilies minced and red or green or both are fine.
Fresh minced scallions, cilantro, Thai basil and fresh mint make for great flavor. Use what you have, but try to include mint and scallions.
Don't feel like rolling them up in rice paper? No need. Just make them as a lettuce wrap. OR have everyone wrap their own.
Missing rice noodles? You can add some, but I don't think you will notice them missing.
Peanut Dipping Sauce For Spring Rolls
I love serving these with a simple peanut sauce made with hoisin sauce and peanut butter.
If you want a fancier peanut sauce, try this one. It is also great on chicken!
Another great choice is nuoc cham, which is also delicious!
What is nuoc cham? Made with lime, fish sauce, garlic, chilies and sugar it also has a lot going for it.
We love the tropical flavors in these summery spring rolls.
Sweet ripe mango, toasted coconut, tender shrimp, and fresh herbs create a colorful combination that's light enough for lunch, elegant enough for entertaining, and especially refreshing on warm summer days.
Enjoy and let me know what you think!
I'd love to hear if you make this recipe!
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Recipe
Mango and Shrimp Rice Paper Rolls (Fresh Vietnamese Spring Rolls)
- Prep Time: 30 Minutes
- Total Time: 30 minutes
- Yield: 16 rolls 1x
- Category: Appetizers
- Cuisine: Vietnamese
Description
This easy version of Vietnamese summer rolls is made with the addition of mango and coconut. So fresh and so good; they disappear fast. Leftovers can be wrapped individually and then eaten as a snack or lunch!
Ingredients
10 ounces peeled cooked shrimp or use frozen cooked baby shrimp, thawed, dried and drained
2 ½ c thinly sliced iceberg lettuce
1 cup coconut shredded, toasted or not
½ unpeeled English cucumber cut into ¼" cubes (about 1 cup)
1 T fresh squeezed lime juice
4 t fish sauce
½ t sugar
3 t minced and seeded red or green serrano chilies
2 T finely chopped green onions
2 t chopped fresh mint leaves
16 8-9" rice paper rounds
1 mango (peeled and diced)
2 T Cilantro and Basil (optional)
Peanut Sauce
¼ c peanut butter (crunchy or smooth)
¼ c hoisin sauce
1 T brown sugar
½ t garlic powder
½ to 1 T Sriracha (This depends on how spicy you want it)
½ c boiling water or warm coconut milk
Instructions
Combine shrimp, lettuce, coconut, cucumber, mango, lime juice, fish sauce, sugar, chilies, green onion, mint and other herbs in a large bowl.
Moisten kitchen towel by running it under water, then wring it out. Lay flat on kitchen counter. Fill a large skillet, quiche dish or pie pan with warm water. Submerge one rice paper at a time in water for about 20 seconds. Place on damp towel. Fold up the bottom quarter of the rice paper then top with ¼ cup of filling by making a long strip across the center of the wrapper horizontally. Roll up tightly like an eggroll by folding in the sides to enclose the filling and then rolling up tightly from the bottom. Repeat with remaining wrappers.
Place on a baking sheet lined with parchment paper, cover with a damp paper towel and refrigerate. Let rolls stand at room temperature for 15 minutes before serving with peanut sauce or nuoc cham.
To make peanut sauce combine all sauce ingredients together in a small bowl or a two cup measuring cup. You may need to add more hot water or coconut milk to get this a thinner consistency for dipping.
Notes
Feel free to use your favorite fresh herbs.
I use sweetened flake coconut from Baker's, but you can grate your own or use unsweetened, if you prefer.
Though this photo shows them stacked, DO NOT stack or they will stick together!
More Vietnamese Recipes
Vietnamese Grilled Pork Noodle Bowls
Vietnamese Meatball Noodle Bowl
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