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Shrimp and Mango Summer Rolls

  • Servings:

    Makes 4 as an appetizer
  • Prep Time:

    20 minutes
  • Cook Time:

    0 minutes


Be careful not to over-soak the wrappers, which will cause rolls to split when assembled. Look for rice paper wrappers, also known as banh trang, in the international foods section.
1 tsp. fish sauce
1 tsp. lime juice
1 tsp. vegetable oil
1/2 tsp. packed light brown sugar
1 cup cooked thin rice noodles (1 1/2 oz. dried), chilled
4 (8") rice paper wrappers
1/4 cup small mint leaves
1 scallion, sliced thin
12 large cooked shrimp (about 1/4 lb.), peeled, deveined, and halved lengthwise
1/2 mango, peeled and sliced thin
2 radishes, halved and sliced thin
Pinch salt
Shrimp and Mango Summer Rolls


1. Whisk fish sauce, lime juice, oil, and sugar in a medium bowl. Add noodles and toss to coat; set aside.
2. Dampen a clean kitchen towel and lay it flat on the counter. Fill a wide, shallow dish with warm water and soak 1 wrapper until it begins to soften, 3 to 5 seconds; transfer to kitchen towel.
3. Sprinkle a quarter of the mint and scallions over the bottom third of the wrapper (leaving a 1" border around sides and bottom) and layer a quarter of the noodles and shrimp on top. Nestle a quarter of the mango and radish slices on either side of the noodle pile and season with salt.
4. Fold bottom of wrapper tightly over filling, tuck in sides, and continue to roll into a firm log. Transfer to a plate, cover with a damp paper towel, and repeat with remaining wrappers and filling ingredients.
Source: Hannaford fresh Magazine, May - June 2016


Nutritional Facts
Servings Makes 4
Base Nutrients
Calories 150 kcal (7%)
Calories from Fat 14 kcal (0%)
Total Fat 2 g (2%)
Saturated Fat 0 g (0%)
Cholesterol 55 mg (18%)
Sodium 170 mg (7%)
Total Carbohydrates 25 g (8%)
Dietary Fiber 1 g (4%)
Protein 9 g (15%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a