Shrimp and Mango 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, crunchy vegetables, and herbs served with a creamy peanut sauce—an increasingly popular Vietnamese appetizer. This vietnamese-inspired seafood (gluten free) ready in about 25 minutes blends peeled and deveined medium shrimp, rounds rice paper wrappers, 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 280 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: 20 min Cook: 5 min Serves 4 Vietnamese cuisine 280 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Bring a small pot of water to boil and cook 12 medium peeled and deveined shrimp for 2-3 minutes until pink and opaque. Drain and let cool.
  2. Step 2: Prepare 8 rice paper wrappers by dipping each in warm water for 10 seconds until pliable, then lay flat on a clean surface.
  3. Step 3: On each wrapper, place about 25 g cooked rice vermicelli noodles, 2 shrimp, 2 julienned strips of ripe mango, 2 julienned carrot strips, 2 julienned cucumber strips, 2 fresh mint leaves, and 2 fresh cilantro leaves near the bottom edge. Fold sides over fillings and roll tightly upwards.
  4. Step 4: For the peanut dipping sauce, whisk together 1/4 cup hoisin sauce, 3 tbsp creamy peanut butter, 1 tbsp lime juice, and 2 tbsp water until smooth. Transfer to a small bowl and sprinkle 2 tbsp crushed peanuts on top for garnish.
  5. Step 5: Serve the summer rolls chilled alongside the peanut dipping sauce for dipping.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

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

Total time is about 25 minutes (20 min prep + 5 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 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 Shrimp and Mango 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 Shrimp and Mango 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 Shrimp and Mango 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.

Related recipes