Spring is in the air, and what better way to celebrate the season than with Shrimp and Mango Spring Rolls? The delightful gluten-free and dairy-free spring roll recipe pairs the succulence of shrimp with the sweet tanginess of mango. The dish is a feast for the palate and a visual treat, ideal for gatherings or a family dinner. The spring rolls are ready in just 30 minutes, serving a taste of spring any day of the week.

The spring rolls are a celebration of spring’s bounty. They embody the brightness and freshness of the season, making them an excellent choice for those looking to bring a bit of spring’s joy to the table. Whether served as an appetizer or a light main dish, they promise to be a delightful part of any culinary experience.

30 MIN * MAKES 12 * DAIRY-FREE, GLUTEN-FREE

Ingredients:

• 5 ounces rice vermicelli noodles
• 1 pound cooked extra-large (16-20) peeled and deveined shrimp, thawed if frozen
• 12 – 9 ½ inch rice paper rounds
• 1 large head of Romaine lettuce, leaves quartered
• 1 large cucumber, peeled, seeded, and julienned
• 1 large mango, peeled, pitted, and sliced
• ½ bunch cilantro
• 1 ounce fresh mint, stemmed
• 1 ½ – 2 cups hoisin or sweet chili sauce

Instructions:

1. Cook vermicelli noodles according to package instructions. Drain and rinse with cold water.
2. Cut shrimp in half.
3. In a large shallow bowl, place a couple of inches of water.
4. To assemble spring rolls, submerge one rice paper round in the water for a few seconds and place it on a flat surface. The rice paper will still be firm but will soften quickly.
5. Place the ingredients in the center of the rice paper, starting with some romaine, followed by cucumber and mango. Place three shrimp halves above the romaine and a small bundle of noodles below the romaine. Top with a sprinkle of herbs.
6. Close the spring roll by folding in the sides, covering the filling, and rolling upwards until sealed. Repeat with the remaining ingredients and serve with your dipping sauce of choice.

Shrimp sizing: Shrimp size is measured by the number of shrimp in one pound. For example, 16/20 would indicate that there are 16 to 20 shrimp per pound. The higher the number, the smaller the shrimp, and vice versa.