Shrimp and Avocado Summer Rolls with Mango Salsa

Light and refreshing summer rolls filled with succulent shrimp, creamy avocado, and delicate rice noodles, served with a vibrant mango salsa.

Prep Time

30 minutes

Total Time

40 minutes

Calories

455 kcal

Difficulty

Easy

Equipment

5 items

Cost

£4.51/serving

Season:

☀️ Summer

Meal Type:

Bread

Cuisine:

Mexican•Asian

Main Ingredient:

Seafood•Rice

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food•Healthy

Ingredients

Servings

12sheetsRice paper wrappers(Spring roll wrappers)

£2.50

1lbCooked shrimp(Peeled and deveined)

£8.00

2mediumAvocado(Sliced)

£2.00

4ozRice noodles(Thin vermicelli)

£1.00

1largeCarrot(Julienned)

£0.20

0.5largeCucumber(Julienned, seeds removed)

£0.60

0.3cupFresh mint leaves(Chopped)

£0.75

0.3cupFresh cilantro leaves(Chopped)

£0.75

1largeMango(Diced)

£1.50

0.3smallRed onion(Finely diced)

£0.10

0.3smallRed bell pepper(Diced)

£0.25

0.5smallJalapeño(Seeded and minced (optional))

£0.15

2tablespoonsLime juice(Freshly squeezed)

£0.20

1teaspoonHoney(Optional, for sweetness)

£0.05

0.3teaspoonSalt(To taste)

Total Cost

£18.05

£4.51 per serving

Instructions

1.
Prepare the rice noodles: Cook the rice noodles according to package directions. Drain well and set aside to cool slightly.
2.
Prepare the mango salsa: In a medium bowl, combine the diced mango, red onion, red bell pepper, jalapeño (if using), lime juice, honey (if using), and salt. Mix well and set aside to allow the flavors to meld.
3.
Prepare the fillings: Slice the cooked shrimp in half lengthwise. Prepare the avocado, carrot, and cucumber by julienning them into thin strips. Chop the mint and cilantro.
4.
Assemble the summer rolls: Fill a shallow dish or tray with warm water. Dip one rice paper wrapper into the water for a few seconds until it becomes pliable but not too soggy. Lay the wrapper flat on a clean surface.
5.
Layer the fillings: Arrange a few shrimp halves, some avocado slices, a small portion of rice noodles, julienned carrots and cucumber, and some fresh mint and cilantro on the lower third of the wrapper. Be careful not to overfill.
6.
Roll the summer roll: Fold the sides of the wrapper over the fillings, then tightly roll from the bottom up, like a burrito. Repeat with the remaining wrappers and fillings.
7.
Serve: Serve the summer rolls immediately with the mango salsa for dipping. Alternatively, cover tightly with plastic wrap and refrigerate for up to 2 hours.

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My Notes

Nutrition Information

Nutrition per serving (280g)

455 kcal / 1904 kJ

Carbs

50g

19% of RDA

Fat

20g

29% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

18 g

20% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

Don't oversoak the rice paper wrappers, or they will become too sticky and difficult to work with.

Keep the fillings dry to prevent the wrappers from tearing.

For easier rolling, place a damp paper towel over the finished rolls to prevent them from drying out while you are assembling the rest.

You can customize the fillings to your liking. Other great additions include bean sprouts, lettuce, or different herbs.

If you don't have fresh mango, you can use frozen mango chunks that have been thawed.

The mango salsa can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors will deepen over time.

Cooking Equipment

Large pot or saucepan

Large bowl

Cutting board

Sharp knife

Shallow dish or tray

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Don't oversoak the rice paper wrappers, or they will become too sticky and difficult to work with.

Keep the fillings dry to prevent the wrappers from tearing.

For easier rolling, place a damp paper towel over the finished rolls to prevent them from drying out while you are assembling the rest.

You can customize the fillings to your liking. Other great additions include bean sprouts, lettuce, or different herbs.

If you don't have fresh mango, you can use frozen mango chunks that have been thawed.

The mango salsa can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors will deepen over time.

Shrimp and Avocado Summer Rolls with Mango Salsa

Ingredients

Instructions