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Fresh Thai Mango Shrimp Spring Rolls Recipe Easy Homemade with Sweet Chili Lime Sauce

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These Fresh Thai Mango Shrimp Spring Rolls combine sweet mango, tender shrimp, and fresh herbs wrapped in delicate rice paper, served with a zesty sweet chili lime dipping sauce. A quick, light, and flavorful appetizer or light meal perfect for any occasion.

Ingredients

Scale
  • Rice paper wrappers
  • Medium cooked shrimp, peeled and deveined
  • Ripe mango, peeled and sliced into thin strips
  • Fresh Thai basil
  • Fresh cilantro
  • Mint (optional)
  • Julienne carrots
  • Thin cucumber strips
  • Cooked rice vermicelli noodles
  • Sweet chili sauce (about 1/2 cup)
  • Juice of 1 lime (about 2 tablespoons)
  • Fish sauce (1 teaspoon)
  • Honey or sugar (1 teaspoon)
  • Optional garnishes: crushed peanuts, thinly sliced red chili, shredded lettuce

Instructions

  1. Prepare the shrimp: If not pre-cooked, boil or steam medium shrimp for 2-3 minutes until pink and opaque. Drain, cool, and slice in half lengthwise.
  2. Cook the rice vermicelli noodles according to package instructions (3-5 minutes). Drain, rinse with cold water, drain again, and toss with a bit of oil to prevent sticking.
  3. Peel and slice mango into thin strips. Julienne carrots and cucumber. Roughly chop fresh herbs. Arrange all on a platter for assembly.
  4. Make the dipping sauce by whisking together 1/2 cup sweet chili sauce, juice of 1 lime (about 2 tablespoons), 1 teaspoon fish sauce, and 1 teaspoon honey or sugar. Adjust sweetness or tartness to taste.
  5. Fill a large shallow bowl with warm water. Dip one rice paper wrapper for 10-15 seconds until pliable but not mushy. Lay flat on a clean surface or plate.
  6. Place a small handful of noodles about 1 inch from the bottom edge of the wrapper. Layer mango strips, shrimp halves, carrots, cucumber, and herbs on top. Avoid overstuffing.
  7. Fold the bottom edge over the filling, fold in the sides, then roll tightly to seal the spring roll.
  8. Repeat with remaining wrappers and filling. Arrange rolls on a serving plate and cover with a damp towel if not serving immediately.

Notes

Do not soak rice paper too long to avoid tearing. Roll firmly but gently to keep filling tight. Prepare filling ingredients in advance for faster assembly. Store rolls covered with damp towel and plastic wrap in fridge; consume within 24 hours. Dipping sauce can be refrigerated up to 3 days. Optional to pan-sear rolls lightly for a crispy outside.

Nutrition

Keywords: Thai spring rolls, mango shrimp spring rolls, fresh spring rolls, sweet chili lime sauce, easy appetizer, gluten-free spring rolls

Find it online: https://tomyumy.com/fresh-thai-mango-shrimp-spring-rolls-recipe-easy-homemade-with-sweet-chili-lime-sauce/