No-Cook Shrimp and Mango Vietnamese Summer Rolls with Nuoc Cham
No stove or fire needed. Whisk a lime, garlic and chili dipping sauce, slice the mango, avocado and crunchy veg, then soften rice paper in a pan of cool water and roll each wrapper around cold cooked shrimp and herbs. Plan about 35 minutes from first cut to first bite, and keep the shrimp on ice until you roll.
Summer rolls look like restaurant food, and they are one of the easiest big lunches you can make with no heat at all. You get sweet mango, cool cucumber, creamy avocado, fresh mint and plump shrimp inside a chewy, see-through wrapper. The nuoc cham on the side is salty, sour and a little sweet, and it ties everything together.
The work is all in the setup. Cut everything first, set up a rolling station, and the rolls go fast once you find your rhythm. This is a good one for a hot afternoon at basecamp, when nobody wants to light a burner and everybody is hungry.
No-Cook Shrimp and Mango Vietnamese Summer Rolls with Nuoc Cham
- Prep
- 35 min
- Serves
- 4
- Difficulty
- Moderate
- Heat
- No heat
- Pack weight
- 5 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- No stove
- Some water
- A few dishes
- Prep ahead
Ingredients
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