Summer Rolls with Shrimp And Mango

Side Dishes
Estimated time: 
45 minutes
  • 16 rice paper wrappers
  • 2 heads cos lettuce
  • 1 long cucumber, julienned
  • 4 spring onions, julienned
  • 1 red capsicum, julienned
  • 1 large mango, julienned
  • 16 large shrimp, cooked, shelled and deveined, and halved lengthwise
  • 1 bunch mint sprigs, washed
  • 1 bunch coriander sprigs, washed
  • 1/2 cup Hoisin sauce

Sweet Chilli Dipping Sauce

  • 3 tbl fish sauce
  • 3 tbl Asian style sweet chilli sauce
  • 1 1/2 tbsp lime juice
  • 1 tbl rice vinegar
  • 2 tsp brown sugar
  • 1/2 red chilli, seeded and chopped (remove the seeds unless you like your sauce hot!)


  1. Spring rolls may be made 6 hours ahead and chilled. Just before serving cut spring rolls in half diagonally, with a serrated knife. Arrange spring rolls on a platter, garnish with coriander sprigs and serve with the sweet chilli dipping sauce.
  2. Sweet chilli dipping sauce: Combine all ingredients in a small bowl and stir to combine. Refrigerate until needed.

Related Recipes