Shrimp Rice Noodle Roll with Mango Green Tea Dipping Sauce

By Chef John Placko



  • 2 Higgins & Burke Naturals™ Mango Green Tea bags
  • 3/4 cup (170 mL) Boiled water
  • 1/2 cup (125 mL) Sugar
  • 1 tbsp (15 mL) Lime juice
  • 1/2 cup (125 mL) Rice vermicelli
  • 8 Round rice paper wrappers
  • 4 Green Romaine lettuce leaf leaves, cut in half
  • 16 Tiger Shrimps, cooked and cut in half
  • 1 Carrot, cut into fine strips
  • 1 Ripe Mango, cut into fine strips
  • 1/2 English cucumber, skin on, cut into fine strips
  • 16 Mint leaves, torn into small pieces

Makes 8 rolls

Prep time: 25 minutes

Cook time: 5 minutes


  1. Steep tea bags in boiled water for 5 minutes. Remove the bags and squeeze to extract all the flavour.
  2. Place sugar and tea in a small pot boil (reduce) until you have 1/2 cup (125 mL).
  3. Remove from the heat, cool. Add lime, stir and set aside.
  4. Place rice vermicelli in a heatproof bowl, cover with boiling water and allow to soften for 4-6 minutes. Drain, rinse in cold water and drain again.
  5. Place a round rice paper wrapper into the hot water for 5 seconds. Retrieve with a pair of tongs and place onto a plate.
  6. Top wrapper with a half piece of lettuce and 1/8 of each of the following: shrimp, vermicelli, carrot, mango, cucumber and mint.
  7. Roll up with rice paper and fold in the sides to make a log shaped roll.
  8. Cut in half and dip in the Mango green tea dipping sauce.

Note: Substitute shrimps for cooked and shredded chicken breast.

Nutritional Information