Shrimp spring rolls with chili mango

A common street food in many countries is simply a really ripe mango. A vendor will cut it up for you on site and either put it in a bag or, better yet, impale it on a stick! A common addition to this is chilli powder or a hot, salty condiment like tajine. These shrimp spring rolls are wrapped in a layer of the same chilli mango that goes perfectly with the shrimp!

For some reason it’s especially delicious on a really hot day. I’ve played around with that flavor profile a lot this summer (like this grilled cheese), but these Chili Mango Shrimp Spring Rolls might be my favorite dish yet.

They’re obviously light and healthy, but they’re also pretty damn tasty. I couldn’t stop eating them. They’re also relatively easy to make once you get the hang of it.

This year, you don’t have to travel to Asia to get your chili mango kick, team. I have it here for you.

What size shrimp works well for these reels?

I like to use a large shrimp for these rolls, but any size will do. If you use the smaller shrimp, you can actually leave them whole in the spring rolls.

I would shy away from the jumbo or extra large shrimp just because they are the most expensive and you just end up slicing them up anyway. So save your money!

Boil shrimp for spring rolls

In theory, you could cook shrimp in almost any way for these wraps. If you have leftover shrimp, these spring rolls are a great choice! Just be careful not to overcook them. Really gummy shrimp would stand out as these wraps don’t have many ingredients.

For my money, I always steam shrimp when I want them to be perfectly cooked.

If you don’t know how to do this, check out my tutorial for perfect steamed shrimp. It’s easy to do and you can even skip the spices with this recipe as we only season them after cooking.

Most importantly, when the shrimp are done, toss them in some ice water to stop the cooking process. The result is truly wonderful shrimp.

Once cool, peel them and then cut them in half lengthways. Then simply season with some soy sauce. This should be enough for 10-12 spring rolls.

Other ingredients for these spring rolls

For the mango, I like to cut the thick cheeks off the mango, then peel them and slice them as thinly as possible. Be generous with the chili powder. You want the flavors to really blend!

If you’re worried about the spiciness, you can find really mild chili powder that doesn’t have a lot of spice but is just really hearty.

Here you will find all the ingredients for these bad boys!

I also like to add bean sprouts, lettuce and cilantro to my spring rolls. Other great additions would be grated carrots, fresh herbs like mint leaves or basil, bell peppers, scallions or rice noodles, and thinly sliced ​​cucumbers.

Preparing these shrimp spring rolls

If you’ve never made spring rolls before, don’t let that get you down. Take your time with the rolling part and be prepared to reroll a few times before you get the hang of it.

Place the rice paper wrappers (or spring roll wrappers) in a shallow bowl or plate of warm water (one wrapper at a time) and let sit for a few seconds, turning over until flexible. Then transfer it to a clean surface and start filling in the fills. I start with shrimp and mango and then move on.

Try to roll it as tightly as possible by folding over the ends and rolling it into a cylinder. You can serve them whole or cut them in half. I like to slice them up to show off the wares.

You could make these Chili Mango Shrimp Spring Rolls ahead of time and keep them chilled in the fridge, but they won’t keep in the fridge for more than a day or so. After that, they begin to lose their charm.

I ate a couple of these for a light dinner one night and have never felt better!

These are naturally gluten-free and pair well with a variety of dipping sauces. Just soy sauce is fine, but something like a spicy peanut sauce would also go great with the spring rolls.

Save the spring rolls for later

These don’t last very long in the fridge. If you have a few more left, they’ll last you a day or so, but they lose their freshness pretty quickly. I recommend rolling them right before serving so they’re fresh and tasty.

My recipe for Chili Mango Shrimp Spring Rolls

Here are some more great shrimp recipes!