Shrimp Summer Roll
Light and easy Shrimp Summer Rolls are fresh, delicious and so satisfying. Great as a light lunch or snack, they are healthy and flavor packed with the spicy peanut sauce for dipping.
Servings: 4
Calories: 272kcal
Cost: $10
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
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!
Notes
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.
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 !
You can use other vegetables of your choice including; napa cabbage, bean sprouts, Bibb lettuce, onion, zucchini, yellow squash or thin asparagus whatever happens to be your favorite.
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.
If the roll is overstuffed, it will be difficult to roll up or possibly will tear open after rolling*
Nutrition
Calories: 272kcal | Carbohydrates: 56g | Protein: 8g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 305mg | Potassium: 554mg | Fiber: 5g | Sugar: 7g | Vitamin A: 7293IU | Vitamin C: 65mg | Calcium: 89mg | Iron: 3mg