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Vietnamese Summer Rolls with Shrimp and Mango

Vietnamese Summer Rolls
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Boasting shrimp, mango, salad leaves and more, these summer rolls are typically Vietnamese and so easy to make. Serve them chilled with a dipping sauce.

Ingredients

Scale
  • 12 large shell-on shrimp
  • 2 tablespoons white sugar
  • 1 pound (450g) mangoes, peeled, pitted, cut into 1/8 inch matchsticks
  • 8 rice paper rounds plus more in case some split (8 inch diameter)
  • 3 ounces (85g) vermicelli rice noodles
  • 3 tablespoons rice vinegar
  • Leaves from 1 bunch of cilantro
  • Leaves from 1 bunch of mint
  • 1/2 teaspoon salt
  • 1/2 peeled, cored cucumber, cut into 1/8 inch matchsticks
  • Handful of shredded lettuce
  • 3 julienne-cut green onions

For the Dipping Sauce

  • 3 tablespoons Asian fish sauce
  • 2 1/2 teaspoons brown sugar
  • 3 tablespoons fresh lime juice
  • 2 tablespoons cold water

Instructions

  1. Boil the shrimp in water for 3 minutes or until pink then chill in ice water to stop them cooking.
  2. Peel them, pat them dry and cut each in half lengthwise.
  3. Remove the vein.
  4. Boil the noodles for 3 minutes or until just tender, then rinse under cold water.
  5. Stir the vinegar with the salt and sugar, then toss the noodles with this mixture.
  6. Fill a shallow dish with warm water and soak a rice paper round in here until pliable.
  7. This will take roughly 45 seconds.
  8. Remove it from the water and sit it on a double thickness of paper towels, then add an eighth of your filling ingredients, so 3 shrimp halves with the cut side facing up, 1/4 cup noodles, a few cilantro and mint leaves, 8 pieces of cucumber, an eighth of the lettuce, 6 strips of green onions and 10 of the mango pieces.
  9. Now it is time to close them, so fold the bottom of the rice paper over the filling then roll it up tightly to the halfway point. Add more mint and cilantro in the crease, then roll up until done.
  10. Put the finished summer roll on a paper towel lined plate and start making the next one.
  11. Repeat until you have made 8 summer rolls.
  12. Combine the dipping sauce ingredients to make the sauce.
  13. Serve the summer rolls either as they are or cut in half on the diagonal, along with the dipping sauce.

Notes

  • Make these up to 3 hours ahead, then cover them with damp paper towels and plastic wrap. Let them come to room temperature before serving.
  • Feel free to adapt the ingredients, leaving out anything you do not like and replacing it with anything you want to add.
  • Ensure you read the recipe through before beginning and have all your ingredients ready before you begin to assemble the summer rolls.
  • Work fast and you can be assembling one which the rice paper for the next one is soaking – this is good practice if you are doubling or tripling the recipe because it saves time.
  • Fancy a different sauce? No problem, you can use chili-infused peanut oil or make a simple satay dipping sauce if you prefer. Even bottle hoisin sauce will worth with this recipe.

Nutrition

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Find it online: https://victoriahaneveer.com/vietnamese-summer-rolls/