Shrimp and Mango Spring Rolls with Spicy Peanut Sauce

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

Fresh Vietnamese-inspired spring rolls filled with juicy shrimp, ripe mango, and crisp vegetables, served alongside a creamy, spicy peanut dipping sauce. This vietnamese-inspired seafood (gluten free) ready in about 25 minutes blends sheets rice paper wrappers, peeled and deveined cooked shrimp, medium, peeled and julienned ripe mango 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 220 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 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Prepare the dipping sauce by whisking together 3 tbsp smooth peanut butter, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp fresh lime juice, 1 tsp sriracha, and 1/4 cup warm water in a small bowl until smooth and creamy.
  2. Step 2: Dip one rice paper wrapper into a large shallow bowl of warm water for 10 seconds until pliable but not too soft, then transfer to a clean, damp kitchen towel.
  3. Step 3: Place 2 cooked shrimp, a small handful of cooked rice vermicelli noodles (about 2 tbsp), 2 tbsp julienned mango, 1 tbsp julienned cucumber, 1 tbsp julienned carrot, 2-3 fresh mint leaves, and 2-3 fresh cilantro leaves in the bottom third of the wrapper.
  4. Step 4: Fold the sides over the filling, then roll tightly from the bottom up to enclose the ingredients.
  5. Step 5: Repeat the dipping and filling process with the remaining wrappers and ingredients.
  6. Step 6: Serve the spring rolls chilled or at room temperature alongside the spicy peanut dipping sauce sprinkled with 1/4 cup crushed peanuts.

Equipment for this recipe

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Frequently asked questions

How long does Shrimp and Mango Spring Rolls with Spicy Peanut 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 Shrimp and Mango Spring Rolls with Spicy Peanut 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 Shrimp and Mango Spring Rolls with Spicy Peanut 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 Shrimp and Mango Spring Rolls with Spicy Peanut 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 Shrimp and Mango Spring Rolls with Spicy Peanut 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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