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Better Homes and Gardens
Shrimp and Mango Rice Paper Rolls
Author Andrea Nguyen has perfect the art of rolling a spring roll recipe. See how she does and and recreate the shrimp spring rolls at home.
611
71
45 min
TOTAL TIME
234
CALORIES
$2.57
PER SERVING
Ingredients
10 INGREDIENTS
12 SERVINGS
1 1/2 cups baby lettuce
2 tbsp fresh cilantro
coarsely chopped
3 oz dried small round rice noodles
2 medium persian cucumbers
halved lengthwise, seeded, and cut into thin 4-inch-long strips
2 tbsp fresh mint
coarsely chopped
1 whole unripe mango
peeled, pitted, and cut into thin 4x1/2-inch strips
12 whole rice paper rounds
1 tsp fine sea salt
plus more as needed
18 medium shrimp
peeled and deveined
1 cup nuoc cham dipping sauce
Directions
24 STEPS
View Directions on Better Homes and Gardens
Health Info
Macros
17g
CARBS
13g
FAT
9g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
Contains these allergens
CRUSTACEAN SHELLFISH
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Frequently Asked Questions
How do I handle rice paper without it tearing?
What can I do to prevent overfilling my Summer Rolls?
What kind of herbs can I use in Summer Rolls?
My Summer Rolls look messy, not tight and smooth. How can I improve this?
Can I use cooked meat or seafood in my Summer Rolls?
How can I make my Summer Rolls more flavorful?
What type of dipping sauces can I use with my Summer Rolls?
Can I substitute Rice Paper with something else?
How can I prevent rice paper from sticking to my work surface?
Do Summer Rolls have to be eaten immediately?
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