Chin Dribblin' Mango Shrimp Spring Rolls


  • 1 package spring roll rice wrappers
  • 1 package vermicelli rice noodles
  • 2 mangos, peeled and sliced into strips
  • 1 large carrot, peeled and shredded
  • 1 large english cucumber, peeled and thinly sliced
  • 1lb small, cooked shrimp, deveined, tails removed
  • 1 bunch fresh mint
  • 1 bunch fresh cilantro

For dipping sauce:

  • Chin Dribblin Spicy Pineapple Peanut Sauce


  1. Cook vermicelli noodles in boiling water, for just a few minutes, according to package instructions. Drain and rinse in cold water
  2. Gather all topping ingredients together.
  3. Place one rice paper into water and let soak for just 10-15 seconds. it should still feel pretty firm as you remove it and lay it on your counter or plate.
  4. Layer 1-2 slices of each veggie, a few shrimp and a few leaves of each herb and a pinch of noodles on the 1/3 of the spring roll thats closest to you.
  5. Fold the sides of the spring roll in over the ingredients. Then pull the side closest to youup and over the ingredients, rolling it up like a burrito!
  6. Enjoy!
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