These mango shrimp spring rolls are bright, colourful, delicious, gluten-free, and easy to make. My peanut sauce recipe is perfect with them!
It’s been a long time since I posted my recipe for Curried Shrimp Spring Rolls (over on Celebration Generation!).
That was our default way to make spring rolls for the longest time - it IS a great recipe, after all.
Sometimes, though, we like to take a step away from our defaults, and have some fun with it.
These mango shrimp spring rolls are the result of that kind of fun 🙂
We love these rolls, and now probably make them as often as we make the curried shrimp version.
They’re so... happy? Just a lot of colour, some really bright flavours, and great textures. Fun to make, and fun to eat!
Anyway, a few things to address before getting to the recipe, so let’s get to it!
How to Make Perfect Spring Rolls
I was going to say “A few years ago”, and then I realized it’s probably been a decade at this point. Yikes, where did time go?
Anyway, about a decade ago, I was struggling with making spring rolls at home. No matter what I did, the spring roll wrapper would tear, and it would be messy.
So, one day when we were enjoying proper, un-torn spring rolls at our favourite Vietnamese restaurant, I asked what their secret was.
... and they told me!
It was doubling up the wrappers. That’s it!
That sure explained why theirs were nice and thick, nothing at all like the flimsy ones I was working with at home.
Done right, the two wrappers sort of fuse together, and you can’t even tell they were separate.
It definitely helps make the whole thing easier, tidier, and more durable.
Beyond that, just be sure to keep all your “sharp” ingredients in an even stack - nothing sticking out at weird angles when you’re rolling - and you should be good to go!
How to Make Mango Shrimp Spring Rolls
Full recipe follows at the end of this post, but here’s a pictorial overview:
Prepare Your Ingredients
Because I use the shrimp cold/room temperature, you can actually prepare your ingredients several hours ahead of time!
Just be sure to wrap everything and keep it in the fridge until you’re ready to assemble and serve the spring rolls.
Ginger Garlic Shrimp
In a frying pan, saute shrimp, ginger, garlic, and pepper flakes in olive oil until the shrimp is almost fully cooked. Season with a little salt and pepper.
Saute until fully cooked, remove from heat, and set aside.
Rice Vermicelli
Follow the directions on your rice vermicelli package. Generally, it'll be something to the effect of: Boil rice vermicelli for a few minutes.
Once cooked, remove from heat and allow to soften to desired texture.
Drain, rinse well with cold water, and allow to keep draining as you prepare the rest of your ingredients.
Produce
I like to place all the filling items on a plate or platter, for ease in assembling.
Chop cilantro and mint together, place in a small bowl.
Slice your English cucumber and bell pepper into long strips.
Peel your mango, slice it into long strips.
Shred the red cabbage.
Slice your green onions into long, thin ribbons.
Assembling Your Mango Shrimp Spring Rolls
Fill a large bowl with very hot water.
Submerge one sheet of rice paper, then immediately submerge another one right on top of it. You want both sides of each to get wet, so don’t stack before submerging!
Wait 3 seconds, remove both sheets from water together, and smooth out on your clean work surface.
Alternatively, you can submerge each separately for 3 seconds, then stack on the work surface.
While smoothing rice sheets out, be sure to push excess water out from between the sheets as you go.
Arrange a small handful of well-drained, cooled vermicelli across the middle of the rice paper wrappers, leaving a couple of inches of wrapper on either end of the vermicelli pile.
Layer a small amount of each of the vegetables, and top with 3 or 4 shrimp, as pictured.
Fold about ½ of the wrapper over the pile of filling, pulling it tightly against it. Fold one of the sides up over that fold.
Fold the other side over.
Holding the rice wrapper tightly against the filling, press to squeeze out any air that could be in with the filling, then tightly roll up the spring roll.
Repeat as necessary, serve with fish sauce.
Peanut Sauce for Spring Rolls
Back on my Curried Shrimp Spring Rolls post, I mentioned that “some day” I’ll put together my recipe for peanut sauce.
... and here we are!
This sauce has a few ingredients, but they all come together for a smooth, creamy, and very flavourful peanut sauce. Definitely my favourite!
I like to use a mini food processor for this. Mine holds just 2 or 3 cups of food, and is perfect for this.
Large food processors don’t always do a great job of things, when dealing with small amounts of ingredients.
¾ cup Creamy peanut butter
½ cup Canned coconut milk
¼ cup Cilantro
2 tablespoons Honey
2 tablespoons Gluten-Free soy sauce or tamari
1.5 tablespoon Lime or Calamansi juice
1 tablespoon Fish sauce
1 tablespoon Toasted sesame oil
1 teaspoon Ginger paste
1+ teaspoon Sriracha
3 garlic cloves, pressed or minced
Measure all ingredients into a mini food processor, blitz until well combined.
Chill until serving.
More Gluten-Free International Recipes
Looking for more recipes with an international flair? I’ve got you covered...
Gluten Free Banana Nutella Ebelskivers
Gluten-Free Beef Stroganoff
Gluten Free Beet Gnocchi
Gluten-Free Chicken Pakora
Gluten Free Chicken Satay
Gluten-Free Gougeres
Gluten Free Lemon Mascarpone Ebelskivers
Gluten-Free Mixed Vegetable Pakora
Gluten Free Paneer Pakora
Gluten-Free Paska
Gluten Free Pasta Salad
Gluten-Free Perogies
Gluten Free Piroshki
Gluten-Free Ramen Recipe
Gluten Free Samosa Recipe
Gluten-free Tempura
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Mango Shrimp Spring Rolls
Ingredients
- 1 lb Shrimp Thawed, deveined, and shells removed
- 1 tablespoon olive oil
- 2 teaspoon Ginger paste or puree
- 3 Garlic cloves pressed or minced
- ½ teaspoon Crushed Pepper Flakes
- Salt and Pepper to taste
- 1 package Rice Vermicelli
- 1 bunch Cilantro
- 1 bunch Mint
- 1 Red bell pepper
- 1 English cucumber
- 1 Mango
- 1 Small red cabbage
- 3 Green onions
- 2 cups Fresh spinach or lettuce chopped
- 12 Rice paper spring roll wrappers
- Peanuts
Instructions
- In a frying pan, saute shrimp, ginger, garlic, and pepper flakes in olive oil until the shrimp is almost fully cooked.
- Season with a little salt and pepper. Saute until fully cooked, remove from heat and set aside.
- Follow the directions on your rice vermicelli package. Generally, it'll be something to the effect of: Boil rice vermicelli for a few minutes.Once cooked, remove from heat and allow to soften to desired texture. Drain, rinse well with cold water, and allow to keep draining as you prepare the rest of your ingredients.
- Chop cilantro and mint together, place in a small bowl.
- Slice your English cucumber and bell pepper into long strips.Peel your mango, slice it into long strips.Shred the red cabbage.Slice your green onions into long, thin ribbons. I like to place all the filling items on a plate or platter, for ease in assembling.
- Fill a large bowl with very hot water. Submerge one sheet of rice paper, then immediately submerge another one right on top of it. Wait 3 seconds, remove both sheets from water together, and smooth out on your clean work surface. While smoothing rice sheets out, be sure to push excess water out from between the sheets as you go.
- Arrange a small handful of well drained, cooled vermicelli across the middle of the rice paper wrappers, leaving a couple of inches of wrapper on either end of the vermicelli pile.
- Layer a small amount of each of the vegetables, and top with 3 or 4 shrimp, as pictured.
- Fold about ½ of the wrapper over the pile of filling, pulling it tightly against it. Fold one of the sides up over that fold.
- Fold the other side over.
- Holding the rice wrapper tightly against the filling, press to squeeze out any air that could be in with the filling, then tightly roll up the spring roll.
- Repeat as necessary, serve with fish sauce.
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