Best 2 Mango Shrimp Summer Rolls Recipes

Embark on a culinary journey to Southeast Asia with our tantalizing Mango Shrimp Summer Rolls. These vibrant and refreshing rolls are a delightful appetizer or light meal, perfect for warm summer days. The combination of sweet, juicy mangoes, succulent shrimp, and crisp vegetables wrapped in delicate rice paper creates a harmonious symphony of flavors and textures. This article presents two variations of this delectable dish: a classic version and a vegan alternative. Both recipes offer step-by-step instructions, helpful tips, and stunning visuals to guide you through the process. Whether you prefer the traditional shrimp filling or the plant-based tofu option, these summer rolls are sure to impress your taste buds.

**Classic Mango Shrimp Summer Rolls:**

Dive into the classic Mango Shrimp Summer Rolls, where plump shrimp, sweet mangoes, and crisp vegetables come together in perfect harmony. Succulent shrimp are marinated in a blend of aromatic spices and herbs, then grilled to perfection. The combination of succulent shrimp, juicy mangoes, and a medley of crunchy vegetables wrapped in translucent rice paper is a delightful burst of flavors and textures.

**Vegan Mango Tofu Summer Rolls:**

For a plant-based twist, try the Vegan Mango Tofu Summer Rolls. Tender tofu, marinated in a flavorful blend of soy sauce, ginger, and garlic, takes center stage in these rolls. Juicy mangoes, crunchy vegetables, and a drizzle of peanut sauce complete this refreshing and satisfying dish. The tofu provides a protein-packed alternative to shrimp, while the peanut sauce adds a creamy and nutty touch.

Both variations of these summer rolls are incredibly versatile. Feel free to customize them with your favorite vegetables and herbs. Experiment with different dipping sauces, such as a classic sweet and sour sauce or a spicy sriracha mayo. These summer rolls are perfect for meal prepping, potlucks, or a light and healthy lunch.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP AND MANGO SUMMER ROLLS

Shrimp and Mango Summer Rolls image

Provided by Ming Tsai

Categories appetizer

Time 30m

Yield 8 rolls

Number Of Ingredients 13

Ingredients

Kosher salt
16 medium peeled and deveined shrimp
2 medium ripe mangoes, peeled, pitted and sliced into 1/4-inch-thick matchsticks
Juice of 2 limes
2 tablespoons fish sauce
1 to 1 1/2 teaspoons sambal oelek or hot sauce
Freshly ground black pepper
8 rice paper wrappers
1 bunch Thai basil or regular basil leaves
Juice of 2 limes
1 Thai bird chili, thinly sliced
2 tablespoons fish sauce
2 tablespoons thinly sliced scallions

Steps:

For the shrimp and mango summer rolls: Fill a large bowl with water and add ice cubes. Bring a large saucepan of salted water to a boil, add the shrimp and blanch until just cooked through, 3 to 5 minutes. Drain and transfer to the bowl with ice water to stop the cooking. Let the shrimp sit in the ice bath for 2 minutes, then drain and pat dry the shrimp, slice horizontally in half and transfer to a medium bowl. Add the mangoes, lime juice, fish sauce and sambal, season with pepper and stir to combine.
Fill a dish with hot tap water. Add a wrapper for 2 seconds only and transfer the wrapper to a lint-free towel to drain, top with a second towel and blot dry. Flip over the stack of towels and peel off the top towel. Top the wrapper with 2 to 3 Thai basil leaves and the shrimp and mango filling. Fold up the bottom and force the filling downwards to form a log. Then fold in both sides then continue rolling. Store under a damp towel to keep moist. Repeat with remaining rolls. Halve each roll on the diagonal and serve immediately.
Make the lime dipping sauce: Mix all the ingredients in a bowl and serve with the rolls.

MANGO SHRIMP SUMMER ROLLS

Mango Shrimp Summer Rolls image

Categories Pasta Mango Mint Shrimp Cucumber Summer Cilantro Gourmet

Yield Makes 8 first-course servings

Number Of Ingredients 17

Ingredients

For dipping sauce
3 tablespoons Asian fish sauce such as Thai nam pla or Vietnamese nuoc mam*
3 tablespoons fresh lime juice
2 tablespoons water
2 1/2 teaspoons packed brown sugar
For rolls
12 large shrimp in shell (21 to 25 per pound), peeled
3 ounces vermicelli rice-stick noodles*
3 tablespoons rice vinegar
2 tablespoons sugar
1/2 teaspoon salt
8 (8-inch) rice-paper rounds plus additional in case some tear*
48 fresh cilantro leaves (from about 1 bunch)
48 fresh mint leaves (from about 1 bunch)
1 seedless cucumber (usually plastic-wrapped; 1 lb), peeled, cored, and cut into 1/8-inch-thick matchsticks
3 scallions, cut into 3-inch-long julienne strips
1 pound firm-ripe mango, peeled, pitted, and cut into 1/8-inch-thick matchsticks

Steps:

Make sauce:
Stir together all sauce ingredients in a small bowl until sugar is dissolved.
Make rolls:
Add shrimp to a 4- to 5-quart pot of boiling salted water then reduce heat and poach shrimp at a bare simmer, uncovered, until just cooked through, about 3 minutes. Transfer shrimp with a slotted spoon to a bowl of ice and cold water to stop cooking, then return shrimp cooking water to a boil. Chill shrimp in ice water 2 minutes, then drain and pat dry. Cut each shrimp in half lengthwise, deveining if necessary.
Add noodles to boiling water and cook until just tender, about 3 minutes. Drain in a colander, then rinse under cold running water and drain well. Stir together vinegar, sugar, and salt in a large bowl until sugar is dissolved, then add noodles and toss to coat.
Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Check rice-paper rounds and use only those that have no holes. Soak 1 round in warm water until pliable, 30 seconds to 1 minute, then carefully transfer to paper towels.
Arrange 3 shrimp halves (cut sides up) in a row across bottom third (part nearest you) of soaked rice paper. Spread 1/4 cup noodles on top of shrimp and arrange 3 cilantro leaves, 3 mint leaves, 8 cucumber matchsticks, 6 scallion strips, and 10 mango matchsticks horizontally on top of noodles. Fold bottom of rice paper over filling and begin rolling up tightly, stopping at halfway point. Arrange 3 more mint leaves and 3 more cilantro leaves along crease, then fold in ends and continue rolling. Transfer summer roll, seam side down, to a plate and cover with dampened paper towels. Make 7 more rolls in same manner and serve, whole or halved diagonally, with dipping sauce.
*Available at Asian markets and ethnicgrocer.com (866-438-4642).

Tips:

Prep the ingredients beforehand: Chop the vegetables and cook the shrimp in advance to save time during assembly.
Use ripe mangoes: Ripe mangoes are sweeter and more flavorful, making them ideal for summer rolls.
Soak the rice paper wrappers properly: Dip the rice paper wrappers in warm water for a few seconds until they are pliable and easy to work with.
Don't overfill the rolls: Use a moderate amount of filling so that the rolls are easy to fold and don't fall apart.
Roll the summer rolls tightly: Roll the summer rolls firmly to prevent the filling from falling out.
Serve the summer rolls with a dipping sauce: A peanut dipping sauce or a sweet and sour dipping sauce are popular choices.

Conclusion:

Mango shrimp summer rolls are a refreshing, healthy, and flavorful appetizer or light meal, perfect for summer gatherings. With a combination of sweet mangoes, succulent shrimp, and crunchy vegetables, these summer rolls are sure to impress your guests. They are easy to make and can be customized to your liking, making them a versatile dish that can be enjoyed by people of all ages. So, gather your ingredients, follow the steps in the recipe, and enjoy these delicious mango shrimp summer rolls!