Mango Shrimp Spring Rolls

Overhead view of mango shrimp spring rolls cut in half on a white plate with Thai peanut sauce on the side.

Healthy and delicious mango shrimp spring rolls with a delicious peanut dipping sauce are easy to make and perfect for a snack, appetizer or light lunch! 


  • 16 medium shrimp, peeled and deveined
  • juice of 1 lime
  • 2 tsp olive oil
  • 1 clove garlic, minced
  • pinch salt
  • 1 mango
  • 8 leaves soft lettuce (butter, bibb)
  • 2 large carrots
  • 1 red bell pepper
  • 2 stalks green onion
  • Mint, cilantro, basil
  • 8 sheets rice paper
  • Thai peanut sauce for dipping


  1. Marinate shrimp in lime juice, oil, garlic and pepper for about 10 min.
  2. Grill or sauté over medium heat, 1-2 min per side. Cool before butterflying shrimp.
  3. Peel and julienne vegetables and mango into very thin strips.

To make spring rolls:

  1. Dip rice paper in warm water until soft, about 1 minute.
  2. Remove onto smooth work surface and spread flat. Add ingredients in straight line down the middle.
  3. Fold in the two short edges. Fold one long edge over the filling, then roll up like a burrito. Repeat with remaining ingredients.
  4. Keep rolls under damp paper towels until you're ready to eat.


Store spring rolls wrapped in a damp paper towel in an airtight container in the refrigerator up to three days.

Keywords: mango spring roll, shrimp spring rolls