Best Fresh Mango Shrimp Summer Rolls with Tangy Dipping Sauce
Fresh Mango Shrimp Summer Rolls are crispy, refreshing, and packed with tropical flavors. After making these many times, I’ve perfected the technique to ensure the perfect roll every time. The sweet and tangy dipping sauce is what makes these rolls irresistible. Start by soaking your rice paper wrappers in warm water, then add your favorite fillings. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Lemon Butter Salmon with Crispy Potatoes and Broccoli and Easy Baked Chicken Roll Ups with Ham and Swiss Cheese.
Why This Best Fresh Mango Shrimp Summer Rolls with Tangy Dipping Sauce Is Pure Comfort
- Light and refreshing, perfect for summer
- Easy to make and customizable with your favorite fillings
- Better than takeout and healthier too
- The tangy dipping sauce is the perfect complement to the rolls
What You'll Need for Best 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
- Ripe mango
- Cucumber
- Bell pepper
- Fresh herbs (mint, basil, cilantro)
- Nuoc cham dipping sauce (tamarind paste, fish sauce, sugar, lime juice, water, garlic, chili)
- Sriracha or chili garlic sauce (optional)
- Optional: Crushed peanuts
- Optional: Crispy fried shallots
- Optional: Lime wedges
📝 Ingredient Notes
- Rice paper wrappers: Soak in warm water for 10-15 seconds until pliable.
- Shrimp: Cooked and peeled shrimp works best for this recipe.
🛒 Tools & Equipment I Recommend
- Rice paper wrappers — Makes rolling summer rolls a breeze → See on Amazon
- Food processor — Saves time and effort in preparing the fillings → See on Amazon
How to Make Best Fresh Mango Shrimp Summer Rolls with Tangy Dipping Sauce
- Prepare the fillings: Julienne the mango, cucumber, and bell pepper. Mince the garlic. Chop the fresh herbs. Cook the shrimp if not using pre-cooked.
- Make the dipping sauce: Combine all the ingredients for the nuoc cham sauce in a small bowl. Taste and adjust seasoning if needed.
- Assemble the summer rolls: Soak a rice paper wrapper in warm water, then lay it flat. Add a small amount of each filling in the center. Fold the sides over the fillings, then roll tightly. Repeat with remaining wrappers and fillings.
- Serve: Serve the summer rolls with the dipping sauce on the side. Garnish with crushed peanuts, crispy fried shallots, and lime wedges if desired.
Cook's Tips for Perfect Best Fresh Mango Shrimp Summer Rolls with Tangy Dipping Sauce
- : To prevent the rolls from sticking, keep a damp kitchen towel nearby to cover the rolled summer rolls.
- Common mistake and fix: If your summer rolls are breaking, you might be overfilling them. Use less filling and roll them more tightly.
- : For a spicier version, add some sriracha or chili garlic sauce to the dipping sauce.
- : To make ahead, assemble the summer rolls but do not cut them. Store in the refrigerator for up to 24 hours. Cut and serve when ready.
Storing & Reheating Best Fresh Mango Shrimp Summer Rolls with Tangy Dipping Sauce
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: Can be made ahead of time, up to 24 hours in advance.
Freezing Best Fresh Mango Shrimp Summer Rolls with Tangy Dipping Sauce
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not necessary, as these are best served cold or at room temperature. Microwave: Not recommended, as this can make the rolls soggy.
Recipe Notes
- Chef tip: For a vegetarian version, substitute the shrimp with cooked tofu or tempeh.
- Best substitution: If mango is not in season, you can use ripe peaches or pineapple as a substitute.
- Make-ahead: Assemble the summer rolls but do not cut them. Store in the refrigerator for up to 24 hours. Cut and serve when ready.
- Scaling: This recipe can easily be doubled or tripled to serve a larger crowd.
- Troubleshooting: If your summer rolls are breaking, you might be overfilling them. Use less filling and roll them more tightly.
Want to level up this recipe?
Rice paper wrappers — Makes rolling summer rolls a breeze. Pays for itself vs takeout → Check price on Amazon
Best Fresh Mango Shrimp Summer Rolls with Tangy Dipping Sauce
Ingredients
Main Ingredients
- Rice paper wrappers
- Cooked shrimp
- Ripe mango
- Cucumber
- Bell pepper
- Fresh herbs (mint, basil, cilantro)
Seasonings
- Nuoc cham dipping sauce (tamarind paste, fish sauce, sugar, lime juice, water, garlic, chili)
- Sriracha or chili garlic sauce (optional)
Optional Toppings
- Crushed peanuts
- Crispy fried shallots
- Lime wedges
Instructions
- Prepare the fillings: Julienne the mango, cucumber, and bell pepper. Mince the garlic. Chop the fresh herbs. Cook the shrimp if not using pre-cooked.
- Make the dipping sauce: Combine all the ingredients for the nuoc cham sauce in a small bowl. Taste and adjust seasoning if needed.
- Assemble the summer rolls: Soak a rice paper wrapper in warm water, then lay it flat. Add a small amount of each filling in the center. Fold the sides over the fillings, then roll tightly. Repeat with remaining wrappers and fillings.
- Serve: Serve the summer rolls with the dipping sauce on the side. Garnish with crushed peanuts, crispy fried shallots, and lime wedges if desired.
Notes
- Chef tip: For a vegetarian version, substitute the shrimp with cooked tofu or tempeh.
- Best substitution: If mango is not in season, you can use ripe peaches or pineapple as a substitute.
- Make-ahead: Assemble the summer rolls but do not cut them. Store in the refrigerator for up to 24 hours. Cut and serve when ready.
- Scaling: This recipe can easily be doubled or tripled to serve a larger crowd.
- Troubleshooting: If your summer rolls are breaking, you might be overfilling them. Use less filling and roll them more tightly.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not necessary, as these are best served cold or at room temperature.
- Microwave reheat: Not recommended, as this can make the rolls soggy.
- Make ahead: Can be made ahead of time, up to 24 hours in advance.
Nutrition Per Serving
- Calories: 150
- Protein: 12g
- Fat: 2g
- Carbs: 25g
- Fiber: 2g
- Sugar: 10g
- Sodium: 700mg
- Cholesterol: 100mg
- Sat. Fat: 0g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Fresh Mango Shrimp Summer Rolls with Tangy Dipping Sauce FAQs
Yes, you can assemble the summer rolls but do not cut them. Store in the refrigerator for up to 24 hours. Cut and serve when ready.
You might be overfilling them. Use less filling and roll them more tightly.
If mango is not in season, you can use ripe peaches or pineapple as a substitute.
Yes, substitute the shrimp with cooked tofu or tempeh.
Store in an airtight container in the refrigerator for up to 3 days.
A Warm Final Note
I can’t wait for you to try Best 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!
