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Mango Shrimp Summer Rolls

  • Prep Time: 10
  • Total Time: 10 minutes


  • 1 avocado
  • 1 mango
  • 1 cucumber
  • 2 carrots
  • 1 cup shredded red cabbage
  • 24 cooked shrimp, peeled & deveined
  • 8 spring roll skins


  1. Cut the avocado, mango, cucumber, and carrots thin lengthwise.If needed cut each strip in half to make sure they are no longer than 3 inches.
  2. With all your ingredients nearby, dip one spring roll skin into warm water for 3 seconds and remove to a large cutting board.
  3. Layer the ingredients in the lower middle of the spring roll skin starting with the shrimp first.
  4. Starting from the bottom, fold the skin over the filling, then fold in the sides, and carefully & tightly roll it away from you.
  5. Serve with sweet chili sauce and enjoy!


  • If you don’t eat them right away cover with plastic wrap until you are ready to eat.


  • Serving Size: 4