Photo of Shrimp & Mango Summer Rolls by WW

Shrimp & Mango Summer Rolls

Points® value
Total Time
25 min
25 min
Light and chewy, rice paper wrappers (find them in the international aisle of the store) are the perfect vessel for packing in lots of lean protein and produce. The wrappers will last indefinitely, so you can whip up these rolls anytime. Delicate rice paper can seem daunting to wrap. Think of the same folding motion you make with a burrito (tuck in sides and roll). Your first attempts might look a bit funny, but you’ll get the hang of it quickly.


Fish sauce

2 tbsp(s)

Hoisin sauce

2 tbsp(s)

Ginger root

2 tbsp(s), peeled, finely chopped

Unseasoned rice vinegar

2 tbsp(s)

Unsweetened lime juice

2 tbsp(s)

Sriracha chili sauce

1 tbsp(s)

Sriracha chili sauce

1 tsp(s)

Rice paper wrappers

8 item(s), (8 inches each)

Cooked fresh shrimp

½ pound(s)

Packaged coleslaw mix (shredded cabbage and carrots)

2 cup(s)


1 large, peeled and cut into matchsticks


¼ cup(s), fresh, chopped

Fresh mint leaves

¼ cup(s), fresh, chopped


½ medium, cut into wedges


  1. To make the dipping sauce, in a small bowl, whisk the fish sauce, hoisin sauce, ginger, vinegar, lime juice, and sriracha.
  2. Working with 1 rice paper wrapper at a time, in a large bowl of hot water, soak the wrappers just until softened, 10 to 30 seconds each, and transfer to a double layer of paper towels to drain.
  3. Lay the softened wrappers on a work surface. Arrange a few shrimp along the center of each wrapper, leaving a border at the top and bottom; layer evenly with the coleslaw mix, mango, cilantro, and mint. Fold in the sides of the wrappers and roll up tightly to enclose the filling. Cut each roll in half on an angle. Serve with the dipping sauce and lime wedges.
  4. Serving size: 2 summer rolls and about 2 tbsp sauce