• Shrimp, Chicken and Mango Summer Roll

    1 vote
    Shrimp, Chicken and Mango Summer Roll
    Prep: 45 min Cook: 45 min Servings: 4
    by Lauren
    3 recipes
    A light version of the Vietnamese Summer Roll with shrimp, chicken breast, mango, Romaine lettuce, jicama, cucumber, cilantro, mint and Thai Basil rolled in rice paper and serve with a Peanut Hoisin sauce.


    • Rice paper (3 ladies brand recommended) & large bowl of warm water
    • 2 cooked chicken breasts, cut into strips
    • 1 lb. cooked shrimp, shelled and cut into half
    • Romaine Lettuce
    • Cilantro
    • Mint
    • Thai or Cinnamon Basil
    • 1 medium Jicama, cut into strips
    • 2 Mangos, cut into strips
    • 1 large cucumber, cut into strips
    • Optional: Thin Rice Noodle, cooked
    • 2 Tbsp Oil
    • 3 Tbsp Hoisin sauce
    • 2 Tbsp Peanut butter
    • 1/2 tsp Kosher salt
    • 1/2 tsp. sugar
    • 1 C Water
    • 2 Tbsp Cornstarch mixed in 1/2 C water
    • 1/2 tsp. Chili Garlic Sauce
    • Chopped peanuts


    2. Boil the chicken breast with some salt and let cool. Cut into strips. Boil shrimp with shells on with a little salt. Shell shrimp, cut into half and clean off veins.
    3. If using rice noodle, bring a large pot of water to a boil and add dry rice noodle. Cook until soft but not over cooked. Unlike Italian pasta, you have too cook rice noodle until well softened and not al dente but careful not too overcook or it will be mushy.
    4. Cut mango, jicama and cucumber into strips. Cut Romaine lettuce into pieces about 3 inches long leaving the smaller leaves whole. Break the cilantro into shorter pieces, use the leaves only for the mint and Thai basil.
    5. Soak rice paper into warm water and place on plate. Start by placing the Romaine lettuce, cilantro, mint, Thai basil, mango, cucumber, jicama and rice noodle (if using) on the rice paper leaving some spaces in the bottom and on the sides. Fold the bottom of rice paper up and both sides in (or both sides in then bottom up).
    6. Place chicken breast strips on top of rice paper and greens, place the shrimp in the front with the skin down. Grip firmly on the chicken breasts and roll as tight as possible with the shrimp skin showing on the outside. (See my blog for instructions on how to roll the summer roll.) Serve with Peanut Hoisin Sauce.
    8. Put oil, hoisin sauce, peanut butter, salt, sugar and water in a small pan.
    9. Bring to boil and add cornstarch solution. Whisk and simmer on medium heat until thickened.
    10. Add chili garlic sauce, top with chopped peanut and serve.
    11. Note: If you can, look for the 3 ladies brand rice paper in the Asian supermarket. It is thin but easy to work with and does not break easily. It is a very forgiving rice paper and help roll the summer roll very tight. Make sure you get the 3 ladies brand Rice Paper and not the Tapioca Sheets.

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