Summery, fresh, crisp, and flavorful.  That is what these rolls are.  Somehow eating a fresh spring roll doesn’t seem the same when eating one any other season.  These seem meant for warm weather eating.  My first experience with fresh spring rolls was at a Thai place back home.  I fell in love with them and easily can make them a meal.  I then decided I had to make the spring rolls from Veganomicon – Butternut Squash Spring Rolls – and those were SO awesome that I continue to look for other versions.  So, when I saw this recipe, I knew I would try it.

When we were visiting home over Memorial Day Weekend I was sitting at my Mom’s table looking at cookbooks.  I came across the Cook This Not That book and realized that the one I bought was not the one I had thought I bought.  Well, when I went to Barnes and Noble over lunch break one day recently and I remedied that mistake!  While I love the one I did buy, I really wanted the one I didn’t have.  (Hmm, I think I’m sounding like Grumpy in that statement!)

If you like these Summer Rolls, you may also like these recipes!

Summer Roll with Shrimp & Mango

Cook This!  Not That!

Printable recipe

1 Tbsp chunk peanut butter
1 tbsp sugar
1/2 tbsp fish sauce
1/2 tbsp rice vinegar (plus more for the noodles)
2 oz thin rice noodles
8 sheets of rice paper
1/2 lb cooked medium shrimp, sliced in half
1/2 red bell pepper, thinly sliced
1 mango, peeled, pitted, and cut into thin strips
4 scallion greens, cut into thin strips
1/4 cup cilantro

Combine the peanut butter, sugar, fish sauce and vinegar with 1 tablespoon warm water.  Stir to thoroughly combine.  Set the peanut sauce aside.

Cook the noodles accordingly to package instructions.  Drain and toss with a few shakes of vinegar to keep from sticking.

Dip a sheet of rice paper into a bowl of warm water for a few seconds, until just soft and bendable.  Lay the paper on a cutting board.  Leaving a 1/2 inch space at each end of the wrapper, top with noodles, 3 or 4 shrimp halves, bell pepper, mango, scallion, and a few whole cilantro leaves.  Fold the ends of the rice paper toward the center, then roll tight like a burrito.  Repeat with the remaining 7 wrappers.  Serve with peanut sauce

4 servings @ 270 calories per serving

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.


  1. Pegasuslegend July 1, 2011 at 12:04 pm - Reply

    These sound perfect for these hot days, light and less filling love it! Have a great weekend!

  2. Barbara Bakes July 1, 2011 at 1:57 pm - Reply

    Such a gorgeous color. It looks like summer all wrapped up.

  3. Katie July 2, 2011 at 1:43 am - Reply

    Summer rolls sound so light and perfect with the hot weather right now. I love the idea of not having to use my oven all day!

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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