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Mango & Shrimp Spring Rolls
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2 tablespoons Land O Lakes® Butter

8 ounces medium raw peeled, deveined shrimp, tails removed, thawed, if frozen

Teriyaki Sauce

1 tablespoon mirin

1 tablespoon soy sauce

1 tablespoon seasoned rice vinegar

1 tablespoon hoisin sauce

1 tablespoon firmly packed brown sugar

1/4 teaspoon finely chopped fresh garlic

1/8 teaspoon freshly grated gingerroot  

Dipping Sauce

1/4 cup seasoned rice vinegar

2 tablespoons sugar

1/2 teaspoon sesame oil

1/8 teaspoon crushed red pepper

Spring Rolls

6 (8- to 9-inch) rice paper spring roll wrappers

6 large fresh cilantro sprigs or 12 small sprigs

1/2 ripe mango, cut into 12 thin 1/8-inch strips

12 large fresh mint leaves

2 tablespoons chopped peanuts

 *Substitute pinch of ground ginger.

How to make

  1. STEP 1

    Melt butter in 10-inch nonstick skillet over medium-high heat until sizzling. Add shrimp; cook 2-3 minutes or until shrimp turn pink. Transfer cooked shrimp to bowl; set aside.

  2. STEP 2

    Combine all teriyaki sauce ingredients in 1 1/2-quart saucepan; cook over medium heat 4-5 minutes or until liquid is reduced to thick sauce. Pour over shrimp; toss to coat. Cover; refrigerate 20 minutes or until chilled.

  3. STEP 3

    Combine all dipping sauce ingredients in bowl; set aside.

  4. STEP 4

    Fill 12-inch pie plate or large shallow bowl with warm water. Place 1 spring roll wrapper into water; let stand 1-2 minutes or until softened. Remove wrapper from water. Place onto clean work surface. Place 1 or 2 sprigs cilantro in center of wrapper. Top with 3 to 4 chilled shrimp, 2 strips mango, 2 mint leaves and 1 teaspoon chopped peanuts.

  5. STEP 5

    Fold opposite sides of wrapper over filling. Starting at bottom, tightly roll to enclose filling. Cover spring roll with lightly moistened paper towels. Continue filling remaining wrappers, working one at a time.

  6. STEP 6

    Serve fresh spring rolls with dipping sauce.

Tip #1

- Have all spring roll filling ingredients ready to go when starting spring roll assembly. Rice paper can be very fragile. Roll up filling contents carefully so that filling does not tear softened spring roll wrapper.

Tip #2

- Rolling up spring rolls is similar to rolling up a burrito.

Tip #3

- Dry rice paper can break easily. Start with an unbroken piece of rice paper to have the best results.

Tip #4

- Spring rolls can be made 1 to 2 hours in advance. Place spring rolls on plate; cover with moistened paper towel. Store in refrigerator until ready to cut and serve.

Tip #5

- Mirin is a condiment made from rice, often found in Japanese recipes. It adds sweetness and flavor. Mirin can be found in the Asian or gourmet section of large supermarkets as well as Asian markets.

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