Vietnamese Shrimp and Mango Summer Rolls with Peanut Dipping Sauce

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

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 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.

★ 4.3 (12 ratings) Prep: 25 min Cook: 10 min Serves 4 Vietnamese cuisine 280 cal/serving
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Ingredients

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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.

Frequently asked questions

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

Total time is about 35 minutes (25 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

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

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice paper wrappers from drying out.

Can I substitute ingredients in Vietnamese Shrimp and Mango 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 Vietnamese Shrimp and Mango 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.

What goes well with Vietnamese Shrimp and Mango Summer Rolls with Peanut Dipping Sauce?

Vietnamese vietnamese like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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