Mango Shrimp Summer Rolls


  • 1/2 pound medium shrimp, peeled and deveined
  • 8 rice paper rounds
  • 3 ounces rice noodles
  • 1 bunch fresh cilantro
  • 1 seedless cucumber
  • 2 scallions
  • 1 mango
  • 3 tablespoons rice vinegar
  • 2 tablespoons sugar

To Make: 
Poach shrimp in simmering, lightly salted water for about 3 minutes. Drain and rinse with cold water. Set aside.

Cook rice noodles in boiling water for about 3 minutes, drain and rinse well, and place in a bowl. Mix together the vinegar and sugar and then coat the noodles.

Meanwhile, cut the cucumber, scallions, and mango into matchstick length sections.

Soak a rice paper round in warm water until pliable. Transfer to a paper towel-lined surface and fill with noodles, shrimp, vegetables, and mango, and then roll, sealing the rice paper. Repeat with remaining rounds.

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Posted in Seafood, Side Dishes.