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    Home » Appetizers

    Summer Rolls with Shrimp and Mango

    Published: Jul 1, 2011 Last updated: Mar 11, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    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!
    Vietnamese Summer Roll Shrimp Salad - A New York Foodie
    Vietnamese Summer Rolls with Hoisin-Peanut Dipping Sauce - The Inquiring Chef



    Summer Roll with Shrimp & Mango

    Cook This!  Not That!


    Printable recipe


    1 tablespoon chunk peanut butter
    1 tablespoon sugar
    ½ tablespoon fish sauce
    ½ tablespoon rice vinegar (plus more for the noodles)
    2 oz thin rice noodles
    8 sheets of rice paper
    ½ lb cooked medium shrimp, sliced in half
    ½ red bell pepper, thinly sliced
    1 mango, peeled, pitted, and cut into thin strips
    4 scallion greens, cut into thin strips
    ¼ 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 ½ 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

    More Appetizers

    • Russian Mushroom Potato Soup
    • Champagne Marinated Shrimp and Fruit Salad
    • Ham and Cheese Pinwheels
    • Artichoke Bruschetta

    About 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 has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Katie

      July 02, 2011 at 1:43 am

      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!

      Reply
    2. Barbara Bakes

      July 01, 2011 at 1:57 pm

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

      Reply
    3. Pegasuslegend

      July 01, 2011 at 12:04 pm

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

      Reply

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    Welcome! I'm Shelby Law Ruttan, author and content creator at Grumpy's Honeybunch. She is self taught in the kitchen and has been sharing keto low carb recipes and family recipes since 2007.

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    2 shares