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Crispy Shrimp & Mango Spring Rolls


How sweet it is

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  • 1 pound of raw, deveined shrimp (I also butterfly mine)
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 mango, peeled and sliced into matchsticks
  • 1 bunch of bibb lettuce or rainbow chard leaves
  • 2 seedless cucumbers, peeled and chopped
  • 1 avocado, peeled, pitted and chopped
  • 1 bunch of cilantro
  • 12 rice paper wrappers (optional)
  • Cilantro Dipping Sauce
  • 1 cup chopped fresh cilantro leaves
  • 2 garlic cloves, minced
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon fresh lime juice
  • 1 tablespoons sweet chili sauce
  • 2/3 cup olive oil


Servings 2


Step 1

In a bowl, combine flour with salt and pepper. Dredge each shrimp through the flour to lightly coat. Heat a skillet over medium-high heat and add olive oil. Once hot, add shrimp and cook on each side for 2-3 minutes, just until they develop a light, golden coating. Remove shrimp and set aside on a paper towel.

Cut mango, cucumbers and avocado, and set them in a bowls in an assembly line. Wash and dry lettuce or chard, tearing it into smaller leaves if needed. You can fill the leaves with the shrimp, mango, cucumber and avocado mixture and stop here if desired. If using the rice paper wrappers, fill a 9 x 13 pan with water. Dip each wrapper in the pan for a second and lay on a paper towel to dry. If the wrappers are circular, fold in the left and right sides just until they touch. Layer lettuce, shrimp, avocado, mango and cucumber, then roll the roll rice wrapper up until it seals at the top. Voila!

Cilantro Dipping Sauce

Combine cilantro, garlic, vinegar, chili sauce and lime juice in a blender or food processor. Blend until pureed, then stream in olive oil with the processor on. Serve immediately.

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