Light Vietnamese rice paper rolls with poached shrimp, sweet mango, mint, cilantro, and crunchy carrot, plus a garlicky chili fish sauce dip. Ready in 30 min.

Prep time: 20 minutesCook time: 10 minutesTotal time: 30 minutesServings: 4 servingsDifficulty: Medium

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These Vietnamese-style rice paper rolls pair sweet, juicy mango with delicate poached shrimp, fresh mint, and cilantro for a wonderfully refreshing bite. They make an ideal light snack or party appetizer for spring.

Ingredients

  • 200 g (7 oz) peeled shrimp
  • 1 fresh mango, cut into strips
  • 8 sheets rice paper
  • 20 fresh mint leaves
  • 1 handful fresh cilantro
  • 8 lettuce leaves
  • 1 carrot, julienned
  • 2 tablespoons rice vinegar
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 1 chili, finely chopped
  • 1 teaspoon minced garlic

Instructions

  1. Drop the shrimp into boiling water and cook for 3 to 4 minutes, until pink and opaque. Drain and set aside.
  2. In a small bowl, stir together the rice vinegar, fish sauce, sugar, chili, and garlic to make the dipping sauce.
  3. Dip a sheet of rice paper in warm water until just pliable, then lay it flat on a clean work surface.
  4. On the lower third of the sheet, layer a lettuce leaf, a few shrimp, mango strips, mint leaves, cilantro, and carrot.
  5. Fold in the sides, then roll up tightly from the bottom to seal. Repeat with the remaining sheets.
  6. Divide the dipping sauce among small bowls and serve alongside the rolls.

Tips

  • Swap the mango for avocado for a creamier roll.
  • Do not oversoak the rice paper; it should still feel slightly firm so it does not tear while rolling.

Nutrition

Calories: about 180 per serving | Protein: 15 g | Carbs: 25 g | Fat: 3 g

Rice paper rollsShrimpMangoVietnamese appetizersHealthy snacks

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