Shrimp Summer Rolls
Refreshing veggie packed Shrimp Summer Rolls are one of my all time favorite appetizers! These rolls are served with the most incredible homemade peanut sauce that I could probably drink with a straw. Whether you enjoy them as a light lunch or before dinner, you’re going to love these freshly flavored summer rolls!
Shrimp Summer Rolls
Chances are, you’ve enjoyed a summer roll or two in your lifetime. They’re pretty hard to avoid! They first originated in Vietman, but have found their home now all across the States. I see them at so many of my favorite restaurants these days! While I haven’t met a summer roll I haven’t liked, I think my favorite ones of all time have got to be these Shrimp Summer Rolls.
As their names suggests, these easy to make rolls are SO very summery. They’re loaded with shrimp, plenty of veggies, and fresh herbs like cilantro and basil. Every bite of these Shrimp Summer Rolls is deliciously fresh, so you can enjoy several of them on even the hottest of summer days without feeling weighed down. With that being said, the shrimp lends plenty of protein to keep you nice and full.
While I enjoy eating Shrimp Summer Rolls as my lunch, they’re also great as a side dish or appetizer. Honestly, there’s no bad way to serve these bad boys! But the BEST way to serve them is always with peanut sauce. Peanut butter, soy sauce, honey, and more mix together to create a sweet, yet savory sauce that compliments the fresh summer rolls in the most wonderful way.
How to Make Them
Make the peanut sauce. In the bowl of a food processor or blender, add the peanut butter, broth, soy sauce, honey, lime juice and zest, garlic, curry, shallot, chili paste and vinegar. Blend to combine until smooth. Set aside.
Prepare the rice noodles. Soak rice noodles in hot water (not boiling) for about 10 to 12 minutes to soften. Toss with sesame oil and tamari. Refrigerate for later use, this can be done up to a day ahead.
Prepare your area. Set up your work area with all the ingredients around a cutting board for your work surface.
Dip the rice papers. Fill a shallow bowl with warm water that is large enough to dip the rice paper in to soften. Dip one of the rice paper sheets in the bowl of water for about 15 to 20 seconds or so to soften it. It should feel soft and be bendable. Place them on a damp cutting board surface to build the roll. It works well to add some water on the cutting board to prevent the rice paper from sticking, and if the paper folds in places, you can smooth it out by gently brushing the folded piece with your finger.
Assemble the rolls. Place 2 pieces of the cut shrimp on the rice paper with the cut side up about 1 inch from the bottom edge of the rice paper. On the shrimp, stack a few pieces of each vegetable and rice noodles; red cabbage, cucumber, carrots, red pepper, top with rice noodles then 2 basil leaves, 3 cilantro leaves. Place 2 more pieces of the cut shrimp on top cut side down. Fold the bottom of the rice paper over the shrimp and filling and roll over 1 time then fold in the sides and continue rolling until you reach the end to form the roll.
Enjoy! Place the rolls on a serving platter (brushed with sesame oil) seam side down and continue with remaining rolls. I like to brush a little sesame oil on the platter to prevent sticking. Serve with the peanut sauce and enjoy!
Variations to Try
- You can use other vegetables of your choice including; napa cabbage, bean sprouts, Bibb lettuce, onion, zucchini, yellow squash or thin asparagus, or whatever happens to be your favorite.
- Tamari sauce on the noodles keeps the summer roll part of the recipe as gluten free. If you don’t need it gluten free, you can use your favorite soy sauce.
Tips for the Best Shrimp Summer Rolls
- Using a half baking sheet with at least ½ to 1 inch rim works well for dipping the rice papers.
- You will need to continue to re-warm the water used to soak the rice paper as you make the summer rolls.
- Rice paper when dry has a pattern on it. As it soaks and softens, the pattern disappears. This happens quickly! As soon as the pattern is gone, the paper is ready to use.
- Don’t over stuff the rolls. If there’s too much in there, they could rip open.
- Make sure to add water to the cutting board to prevent rice paper from sticking. It might make a mess but it’s so worth it!
During the summer, I never get tired of shrimp recipes!
- Honey Lime Shrimp
- Grilled Bacon Wrapped Shrimp with Romesco Sauce
- The Very Best Shrimp Ceviche
- Meyer Lemon Shrimp Scampi
For more easy summer recipes, follow us on Instagram and Facebook!
Get the Recipe: Shrimp Summer Roll
Ingredients
- 16 pc of size 21/25 shrimp, cooked and cooled, cut in half lengthwise
- 8 large rice paper sheets
- 1 cup red cabbage, thinly shredded
- 1 each English cucumber, julienned like a matchstick
- 2 each large carrot, julienned like a matchstick
- 1 each red pepper, julienned like a matchstick
- 16 basil leaves
- 24 cilantro leaves
- 3 oz thin rice noodles
- 1 tsp sesame oil
- 1 tsp tamari
Peanut Sauce:
- 1/2 cup creamy natural peanut butter
- 1/4 cup low-sodium chicken broth
- 3 tablespoons soy sauce
- 2 1/2 tablespoons honey
- 1 medium lime, zest and juice
- 1 medium garlic clove, minced
- 1 tablespoon red curry paste or curry powder
- 1 medium shallot, chopped
- 2 tablespoons chili paste
- 2 tablespoons rice vinegar
Equipment
- 1 bowl
- 1 knife
Instructions
Prepare the Peanut sauce:
- In the bowl of a food processor or blender, add the peanut butter, broth, soy sauce, honey, lime juice and zest, garlic, curry, shallot, chili paste and vinegar. Blend to combine until smooth. Set aside.
Assemble the Summer rolls:
- Soak rice noodles in hot water (not boiling) for about 10 to 12 minutes to soften. Toss with sesame oil and tamari. Refrigerate for later use, this can be done up to a day ahead.
- Set up your work area with all the ingredients around a cutting board for your work surface.
- Fill a shallow bowl with warm water that is large enough to dip the rice paper in to soften. Tip* using a half baking sheet with at least ½ to 1 inch rim works well for this step
- Dip one of the rice paper sheets in the bowl of water for about 15 to 20 seconds or so to soften it. It should feel soft and be bendable.
- Place on a damp cutting board surface to build the roll. It works well to add some water on the cutting board to prevent the rice paper from sticking, and if the paper folds in places, you can smooth it out by gently brushing the folded piece with your finger.
- Place 2 pieces of the cut shrimp on the rice paper with the cut side up about 1 inch from the bottom edge of the rice paper.
- On the shrimp, stack a few pieces of each vegetable and rice noodles; red cabbage, cucumber, carrots, red pepper, top with rice noodles then 2 basil leaves, 3 cilantro leaves.
- Place 2 more pieces of the cut shrimp on top cut side down.
- Fold the bottom of the rice paper over the shrimp and filling and roll over 1 time then fold in the sides and continue rolling until you reach the end to form the roll
- Place on a serving platter (brushed with sesame oil) seam side down and continue with remaining rolls. I like to brush a little sesame oil on the platter to prevent sticking.
- Serve with the peanut sauce and enjoy!