Shrimp & Mango Summer Rolls

SmartPoints® value per serving
Total Time
10 min
10 min
0 min
Summer rolls are a bit daunting at first because of the delicate rice paper wrappers. Softening them as directed, one at a time, will ensure your success and help you find a rhythm that will get this 10-minute dish prepared on time. The Asian-inspired dipping sauce is a key component to the dish and one you can play with to find you favorite balance of heat and sweet. Sriracha is the main spice and hoisin sauce provides the sweetness. Try our version first then adjust per your taste. Once you get the technique down, summer rolls are sure to be a frequent menu item as they are cool, fresh and full of crunch. These are great as a main or as appetizers.


Fish sauce

2 Tbsp

Hoisin sauce

2 Tbsp

Ginger root

2 Tbsp, fresh, peeled and minced

Rice vinegar

2 Tbsp, unseasoned

Unsweetened lime juice

2 Tbsp

Sriracha chili sauce

1 Tbsp

Sriracha chili sauce

1 tsp

Rice paper wrappers

8 item(s), (8-inch each)

Uncooked shrimp

½ pound(s), cooked

Packaged coleslaw mix (shredded cabbage and carrots)

2 cup(s)


1 large, peeled and cut into thick matchsticks


¼ cup(s), fresh, chopped

Mint leaves

¼ cup(s), fresh, chopped

Fresh lime(s)

½ medium, cut into wedges


  1. To make the dipping sauce, whisk together the rice vinegar, fish sauce, lime juice, hoisin sauce, ginger, and Sriracha in a serving bowl.
  2. Soak the rice-paper rounds, one at a time, in a large bowl of hot water just until softened, 10 – 30 seconds. Place the rice-paper rounds, as they are softened, on a double layer of paper towels to drain.
  3. Lay the softened wrappers out on a work surface. Arrange about 5 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 a diagonal and serve with the dipping sauce. Yields 2 summer rolls and about 2 tablespoons sauce per serving.