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Mango shrimp spring rolls with brown rice wrappers and whole-grain noodles are a way to make spring rolls just a little healthier. If you are new to the concept of eating less processed foods, you want to go for whole grains. We found brown rice, rice paper which fit the bill finally and came up with a simple and quick recipe. We also used brown rice noodles as opposed to the typical, more processed ones you find, in spring rolls.

Mango Shrimp Spring Rolls With a Brown Rice Wrapper

On Spring Rolls

Spring rolls come in a huge variety of what are often called, fresh spring rolls and sometimes fried. Of course, the fresher variety with a brown rice wrapper is going to be a little healthier, which is why we went with these. If you go to a Chinese, Vietnamese or Thai restaurant, and are health conscious like us, you will want to double-check how they make theirs. We always try to make our food with the most whole food ingredients we can come up with. I think these are the healthiest spring rolls I have ever seen. Here is what we used.

Mango shrimp spring rolls with brown rice wrappers ingredients

Making A Healthier Peanut Sauce

You can, of course, buy a premade, store-bought peanut sauce but you can also make one. We have made a couple varieties. I like the one with added protein because I lift weights and need a bit more protein, if I can get it. Here are our peanut sauces.

Healthier Thai Peanut Sauce with Added Protein

Thai Peanut Sauce

Mango Shrimp Spring Rolls With Brown Rice Wrappers

Mango Shrimp Spring Rolls With Brown Rice Wrappers are a healthier way to do spring rolls.

Print Recipe

Prep Time 10

Total Time 15

Course Appetizer, Main Course

Cuisine Thai

Servings

Calories 530 kcal

Equipment

Large Bowl
Wet Towel

Ingredients

1 package rice paper
1 lb shrimp cooked
1 mango peeled, thin sliced
1 cucumber seeded, thin sliced
2 cups carrot shredded
1 cup mint leaves
1 head green lettuce
2 bundles vermicelli cooked

Instructions

First Prepare all the ingredients on a large plate, chopped and ready to add to the rolls.
Fill a large bowl with warm water.
Prepare a large plate or cutting board with a wet paper towel to roll the spring rolls on.
Wet the brown rice paper in the warm water until soft and then place it on the wet paper towel so it stays wet and pliable.
Next, add the desired amount of each ingredient and roll starting on the sides and then sealing the ends.
Slice the spring rolls down the middle if desired and serve with peanut sauce.

Notes

As always, nutrition is one of the most manipulated sciences in existence for people out to make a quick buck. We are not nutritionists or dietitians.
Our mission at healthythairecipes.com was born from my trying to rehab my wife's native Thai recipes to be as healthy as possible for both of us.
We like the whole foods, avoid processed ingredients approach. What is healthy for us may not be healthy for you though as your situation is fact-dependent.
I like to say, when in doubt, check it out with a doctor or dietitian, if you have concerns.
When it comes to food safety, When in doubt, throw it out, if you think an ingredient is questionable.
Let us know how we can make our healthy Thai recipes healthier in the comments section below. Nutrition calculations are an estimate, calculated by a computer.

Nutrition

Calories: 530kcalCarbohydrates: 85gProtein: 37gFat: 4gSaturated Fat: 1gCholesterol: 296mgSodium: 1600mgPotassium: 815mgFiber: 7gSugar: 12gVitamin A: 18464IUVitamin C: 42mgCalcium: 314mgIron: 8mg

Keyword Spring roll

Tried this recipe?Let us know how it was!