Soft rice paper wraps juicy shrimp, sweet mango, crisp cucumber and fresh herbs. A zesty dip with lime and fish sauce gives this light lunch just the right amount of kick and saltiness.
These rolls are all about contrast: firm, lightly briny shrimp alongside soft, sweet mango and cool, crunchy cucumber. Mint adds a fresh aroma; cilantro makes everything a little greener and more pronounced. Feel free to use both herbs, or choose just one if you want a more distinct herbal flavor. Cut the filling into thin strips so every bite has a little of everything and the rice paper can wrap tightly around it.
Rice paper softens when briefly dipped in lukewarm water. Don’t soak it until it feels limp: it will soften further on a clean cutting board and is more likely to tear as you roll it. Work with one sheet at a time and place the filling just below the center. First fold the bottom edge over the filling, fold the sides inward, then roll tightly. A slightly damp work surface helps prevent sticking; don’t stack the finished rolls on top of one another.
Shrimp cook quickly. Cook raw, peeled shrimp only until opaque all the way through, then let them cool before adding them to the rice paper. That way, they won’t warm the mango and herbs, and the rice paper will be easier to handle. You can halve large shrimp lengthwise after cooking; smaller ones fit whole in the rolls. If using cooked shrimp, drain them well and add them cold.
A ripe mango adds sweetness and a soft bite, while cucumber brings juiciness and crunch. Mangoes are usually imported in the Netherlands; choose one that gives slightly when pressed but isn’t mushy. Outside mango season, a firm, ripe peach works as an alternative. Use mostly the firm flesh of the cucumber; the watery seed core makes the filling wetter. Pat the sliced ingredients dry if needed.
The dip brings everything into balance: lime adds acidity, fish sauce adds savory depth, and a little sugar rounds off the sharper edges. Taste and add a few more drops of lime juice or fish sauce if you like, depending on how ripe the mango is. Serve the rolls for lunch with the dip on the side, and cut them diagonally just before serving. They’re best eaten the same day; cover and refrigerate any leftovers and eat them within 24 hours, as the rice paper will become firmer.
Bring a small saucepan of water with the salt to a boil. Add the shrimp and cook for 2–3 minutes, until completely opaque. Drain and let cool.
Peel the mango and cut the flesh into thin strips. Cut the cucumber into thin strips and pat them dry. Pick the mint and cilantro leaves.
To make the dip, stir together the lime juice, fish sauce, sugar and 2 tablespoons of water until the sugar dissolves.
Pour lukewarm water into a wide dish. Briefly dip one rice paper wrapper in the water, until it softens, then place it on a slightly damp cutting board.
Place a few shrimp, strips of mango and cucumber, and some mint and cilantro just below the center of the wrapper. Fold the bottom edge over the filling, fold both sides inward and roll tightly. Repeat with the remaining ingredients.
Serve the rolls whole or cut them in half diagonally. Serve with the lime and fish sauce dip.
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