Vietnamese Shrimp and Mango Summer Rolls with Peanut Dipping Sauce

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Fresh rice paper rolls filled with juicy shrimp, sweet mango, crisp herbs, and vermicelli noodles, paired with a creamy, savory peanut dipping sauce. This Vietnamese recipe, ready in about 35 minutes, pairs rice paper wrappers, medium shrimp, ripe mango for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Ingredients

• 8 rounds rice paper wrappers
• 16, peeled and deveined medium shrimp
• 1 medium, peeled and julienned ripe mango
• 4 oz rice vermicelli noodles
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 8 butter lettuce leaves
• 1 medium, julienned carrot
• 4 cups, for cooking noodles and softening wrappers water
• 1/3 cup peanut butter
• 2 tbsp hoisin sauce
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1, minced garlic clove
• 1/4 cup, for sauce thinning warm water
• 2 tbsp, for garnish crushed peanuts

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Bring 4 cups water to a boil, add 16 peeled and deveined medium shrimp, and cook for 2-3 minutes until pink and opaque. Remove shrimp and cool.
2. Step 2: In the same water, cook 4 oz rice vermicelli noodles for 4 minutes until tender. Drain and rinse under cold water.
3. Step 3: Prepare peanut dipping sauce by whisking together 1/3 cup peanut butter, 2 tbsp hoisin sauce, 1 tbsp soy sauce, 1 tbsp lime juice, 1 minced garlic clove, and 1/4 cup warm water until smooth.
4. Step 4: Fill a large shallow dish with warm water. Dip one rice paper wrapper for 5 seconds until pliable; lay flat on a clean surface.
5. Step 5: On the lower third of the wrapper, place 1 butter lettuce leaf, a small handful of vermicelli noodles, 2 shrimp halved lengthwise, 2 tbsp julienned mango, 2 tbsp julienned carrot, and a few mint and cilantro leaves.
6. Step 6: Fold the sides of the wrapper over the filling and roll tightly from bottom to top to enclose.
7. Step 7: Repeat with remaining wrappers and ingredients.
8. Step 8: Serve summer rolls chilled with the peanut dipping sauce garnished with 2 tbsp crushed peanuts.