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Tropical Shrimp Summer Rolls

Image for Tropical Shrimp Summer Rolls

Prep Time

30 minutes


Cook Time

4 minutes


Total Time

34 minutes

kikkoman products used:


8 rice paper wrappers
2 cups shredded carrots
2 cups shredded red cabbage
½ cup English cucumber, peeled and thinly sliced into half moons
4 ounces medium shrimp, peeled/deveined, tails off (precooked or cooked according to package directions and cooled)
½ cup thinly sliced mango
½ cup cilantro
½ cup basil leaves

For Dipping Sauce
½ cup pineapple juice
3 tablespoons Kikkoman® Teriyaki Marinade & Sauce
1 teaspoon Kikkoman® Sesame Oil
1 teaspoon cornstarch
¼ teaspoon toasted sesame seeds


  1. Whisk together pineapple juice, teriyaki sauce, sesame oil and cornstarch in a saucepan. Heat to a simmer over medium-low heat. Reduce heat to low and continue to simmer for 3-4 minutes, until sauce has thickened. Set aside to cool while preparing summer rolls.
  2. Place 1 sheet of rice paper in a shallow bowl of lukewarm water for 30 seconds. Remove from water and place on a clean moistened work surface. Add a few tablespoons of cabbage and carrots. Place 3-4 slices of cucumber above. Add 3-4 shrimp and a couple of slices of mango. Top with cilantro and basil.
  3. Roll from the bottom toward the center. Fold in the sides and continue to roll rice paper snug away from you until you reach the top. Place summer roll on a lightly greased plate and repeat with remaining ingredients. Serve the rolls chilled with pineapple-teriyaki dipping sauce sprinkled with toasted sesame seeds.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.


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