Mango and Shrimp Vietnamese Summer Rolls with Peanut Dipping Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fresh rice paper rolls packed with juicy shrimp, ripe mango, crisp vegetables, and herbs served with a creamy peanut dipping sauce. This vietnamese-inspired seafood (gluten free) ready in about 25 minutes blends medium ripe mango, peeled and julienned, sheets rice paper wrappers, medium carrot, julienned into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 300 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Serves 4 Vietnamese cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Prepare the peanut dipping sauce by whisking together 1/4 cup peanut butter, 2 tbsp hoisin sauce, 1 tbsp lime juice, 2 tbsp water, and 1 tsp sriracha in a small bowl until smooth; set aside.
  2. Step 2: Dip one rice paper wrapper into warm water for 10 seconds until pliable. Lay it flat on a clean surface.
  3. Step 3: On the lower third of the wrapper, arrange 3 cooked shrimp halves, 2 tbsp cooked rice vermicelli noodles, 2 tbsp julienned mango, 1 tbsp julienned carrot, 1 tbsp julienned cucumber, and a few leaves each of fresh mint, cilantro, and basil.
  4. Step 4: Fold the sides of the wrapper inward, then roll tightly from the bottom up to enclose the filling. Repeat with remaining wrappers and ingredients.
  5. Step 5: Serve the mango and shrimp summer rolls with the peanut dipping sauce garnished with 2 tbsp crushed peanuts.

Frequently asked questions

How long does Mango and Shrimp Vietnamese Summer Rolls with Peanut Dipping Sauce take to make?

Total time is about 25 minutes (25 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Mango and Shrimp Vietnamese Summer Rolls with Peanut Dipping Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Mango and Shrimp Vietnamese Summer Rolls with Peanut Dipping Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mango and Shrimp Vietnamese Summer Rolls with Peanut Dipping Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Mango and Shrimp Vietnamese Summer Rolls with Peanut Dipping Sauce gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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