Vietnamese Summer Rolls with Shrimp, Avocado, and Mango – A Fresh, Light, and Delectable Dinner Recipe

Allergens

Contains no common allergens unless specified.

Ingredients

• 12 large rice paper sheets 8 medium shrimp, peeled and deveined 1 avocado, thinly sliced 1 ripe mango, thinly sliced 1 cup mixed lettuce leaves, washed and dried 1/4 cup fresh mint leaves 1/4 cup fresh cilantro leaves 1/2 cup bean sprouts, rinsed and drained 1 tablespoon sesame seeds 1 lime, cut into wedges for serving 1/4 cup Vietnamese dipping sauce (nuoc cham)

Instructions

1. In a large bowl, cover shrimp with cold water and let them sit for 5 minutes to remove any impurities. Drain and pat dry.
2. Bring a pot of water to a boil and cook the shrimp for 3 4 minutes or until they turn pink and opaque. Remove from heat, drain, and set aside to cool. Slice into thin strips.
3. Fill a large bowl with warm water. Dip one rice paper sheet at a time into the water for a few seconds until softened. Carefully transfer the softened rice paper onto a clean damp towel.
4. Place 2 3 shrimp slices, 2 3 avocado slices, 1 2 mango slices, a few lettuce leaves, 3 4 mint leaves, 3 4 cilantro leaves, and a handful of bean sprouts on the lower third of each rice paper.
5. Fold the bottom part of the rice paper over the fillings, then fold in the sides, and roll up tightly into a cylinder. Repeat for all rolls.
6. Serve immediately with lime wedges and Vietnamese dipping sauce (nuoc cham) on the side.

Chef’s Insight

The combination of shrimp, avocado, and mango provides a perfect balance of flavors and textures, while the rice paper adds a delicate crunch. Serve with lime wedges to enhance the freshness of the dish.