Mango and shrimp rice-paper rolls with Nuoc Cham

It is a beautiful day.  It is warm and sunny. It is perfect to take a walk along the riverside in the early morning.  Then I like to have a full English breakfast and a cup of coffee in a cosy café.  


 Every Sunday I enjoy wandering around the stalls of Food and Crafts Market. Totally there are over 30 stalls and stands, including arts and crafts, vintage, gifts, homewares, clothing and locally made food and beverages.  I am a fan of delicious homemade pork pies and fresh cheese.  Both of them are the must-buy items.  They are really very tasty. 


 I feel full for hours after having such a big breakfast. So I prepare a light lunch – some mango and shrimp rice-paper rolls.


Preparation time: 10 minutes

Cooking time: 15 minutes

Serve: 2



  • 80g mango (sliced)   Mango and shrimp rice roll 5
  • 4 pieces of rice paper
  • 40g vermicelli
  • 40g cucumber (finely sliced)
  • 20g bean sprouts
  • 8 raw prawns or large raw shrimps (peeled)
  • 8 pieces of basil leaves
  • 350 ml water
  • 100 ml warm drinking water
  • a pinch of pepper and table salt

Nuoc Cham (Vietnamese Dipping Sauce):

  • 1 tbsp Thai fish sauce
  • 2 tbsp sugar
  • 3 tbsp drinking water
  • ¾ tbsp lime sauce
  • small red Thai chili (minced)
  • ½ garlic clove (minced)



1. Season the raw prawns with a pinch of pepper and salt.  Add 150 ml water in a small saucepan or small pan over medium heat and boil.  Toss in the prawns and cover for 1-2 minutes until it cooked through.  Remove from heat and let it cool down.
   mango and shrimp rice roll 4
2. In a small mixing bowl, mix all the ingredients of nuoc cham (Vietnamese dipping sauce) well.  Set aside.
3. Boil 200ml water in a small pan and add a pinch of salt.  Put the rice vermicelli into the boiling water over medium heat and simmer for 3 minutes until tender.  Use the chopsticks or a fork to stir occasionally.  Drain well.  Divide the rice vermicelli into four equal portions.

4. Divide the bean sprouts, basil leaves, cucumber and prawns in four equal portions.
5. Wrap the roll: soak the rice paper in a large plate of warm water for 10 seconds until a bit tender.  Lay the rice paper on a board or a flat surface; place one portion of vermicelli, cucumber, bean sprouts and basil leaves in the middle of rice paper.    Fold the bottom of the rice paper to cover the filling. Then put two prawns on top.  Fold uncovered sides inwards, tightly roll the rice paper.  Repeat with remaining ingredients.

6. Serve the rice rolls with the nuoc cham.

Mango and shrimp rice roll 10.jpg



(1) As the rice paper is very delicate, do not soak it too longer or it will break apart.

(2) Do not soak all rice paper in advance.  It is better to soak one at a time when it is ready to be used.


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