Shrimp, Chicken and Mango Summer Roll Recipe

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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.

Prep time:
Cook time:
Servings: 4


Cost per serving $4.57 view details


  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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Nutrition Facts

Amount Per Serving %DV
Serving Size 591g
Recipe makes 4 servings
Calories 559  
Calories from Fat 214 38%
Total Fat 24.17g 30%
Saturated Fat 4.43g 18%
Trans Fat 0.26g  
Cholesterol 221mg 74%
Sodium 775mg 32%
Potassium 978mg 28%
Total Carbs 41.54g 11%
Dietary Fiber 11.4g 38%
Sugars 19.21g 13%
Protein 45.13g 72%
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