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Shrimp Summer Rolls Recipe

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4.2 from 56 reviews

Refreshing and healthy Shrimp Summer Rolls made with delicate rice paper wrappers filled with cooked shrimp, vermicelli rice noodles, crisp cucumber slices, mixed greens, and fresh herbs. Served with a flavorful peanut-soy dipping sauce, these light and tasty summer rolls are perfect for a quick appetizer or light meal.

  • Total Time: 18 minutes
  • Yield: 12 rolls (serves 12)

Ingredients

Summer Rolls

  • 12 (8-inch) round rice paper wrappers
  • 24 pieces cooked shrimp, shelled and tails removed
  • 4 ounces vermicelli rice noodles
  • 3 small Persian cucumbers, thinly sliced
  • 1 cup mixed greens or lettuce
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh chives

Dipping Sauce

  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon peanut butter
  • 1 tablespoon honey
  • 1 tablespoon sesame seeds
  • 1 teaspoon sesame oil

Instructions

  1. Cook the noodles: Prepare the vermicelli rice noodles according to the package directions. Once cooked, drain the noodles and rinse under cold water to cool and prevent sticking.
  2. Prepare assembly station: Set up an assembly line with the rice paper wrappers, cooked shrimp, noodles, sliced cucumbers, mixed greens, and chopped herbs.
  3. Soften rice paper: Fill a large bowl or shallow dish with about an inch of hot water (warm but not boiling). Dunk one rice paper wrapper into the water and count to five to soften it. Remove it carefully and lay it flat on a clean cutting board or surface.
  4. Assemble rolls: On the softened rice paper, place 3 pieces of shrimp, approximately a quarter cup of noodles, some lettuce pieces, cucumber slices, and a pinch of cilantro, mint, and chives. Fold the bottom up over the ingredients, fold in the sides, and then roll tightly like a burrito. Repeat this step until all ingredients are used.
  5. Make dipping sauce: In a small bowl, whisk together the soy sauce, rice vinegar, peanut butter, honey, sesame seeds, and sesame oil until smooth and well combined.
  6. Serve: Arrange the summer rolls on a platter and serve alongside the peanut-soy dipping sauce for a delicious and fresh appetizer or light meal.

Notes

  • Use warm water to soften the rice papers; boiling water can make them too fragile and prone to tearing.
  • Feel free to customize the rolls with other fresh herbs or crunchy vegetables like shredded carrots or bell peppers.
  • Shrimp can be substituted with tofu or cooked chicken for different protein options.
  • Serve immediately for the best texture, as the rice papers can harden or become sticky over time.
  • For a gluten-free version, ensure the soy sauce is gluten-free or use tamari.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: Vietnamese
  • Diet: Low Fat

Find it online: https://allyumcooks.com/shrimp-summer-rolls-recipe/