shrimp summer rolls

Learn how to make delicious shrimp summer rolls with our helpful tips for beginners. Serve with homemade peanut sauce for a burst of flavor.

Shrimp summer rolls recipe

0.5 lb white shrimp

oz dried Vietnamese rice stick vermicelli noodles (aka viet bun noodles)

cucumber

carrot

Garlic chive

butter lettuce

Thai basil leaves (or Italian basil)

Mint leavesBasil

Cilantro (optional)

Rice paper (9-inch (22 cm) round)

A large bowl (for dipping)

plates (to hold the vegetables and the rolls)

silicone baking mat (optional but helpful)

Paper towels (to keep the rolls moist)

Vietnamese peanut sauce

Vietnamese dipping sauce (Nuoc Cham)

To poach shrimp, bring a medium pot of water to boil. Add the shrimp and give it a stir to submerge the shrimp under the hot boiling water. Turn off the stove and immediately cover the pot. Let the shrimp soak in hot water for 5 minutes. After soaking, test with one piece to see if the shrimp is cooked through. It should turn pale white color in the center and taste snappy and juicy. If not, cover the pot for 2 more minutes. Drain and set the shrimp aside to cool.

Once they are cool to touch, use a small paring knife to halve the shrimp (flatten it) so they turn into thin and flat pieces.

Rice vermicelli noodles: Follow the package instructions to cook the noodles. Some require boiling and others only need hot water soaking. Drain the noodles and rinse under cold water to remove excess starch. Shake well to remove the water and spread them out over a large bowl. You can drizzle a small amount of avocado oil and toss the noodles to prevent them from sticking. Set aside ready to use.

Cucumber and carrots: Trim both tip ends and julienne the cucumber using a julienne peeler. If you don’t have one, thinly slice it into matchsticks. Measure out the carrot and cut away the thinner end to match the length of the cucumber, about 4.5-inch in length. Julienne it as well. Set them aside over a small sheet pan. You can line the sheet pan with paper towels to help absorb excess moisture from the cucumber.

Garlic chive: Rinse and pat dry the garlic chive. Trim away both tip ends and dice it to equal length sections to the cucumbers and the carrots, about 4.5-inch sections.

Butter lettuce, mint, basil, and cilantro: Snap away the lettuce stems, leaving only the tender leaves. Snap away the stems of mint, basil, and cilantro, using only the tender leafy parts.

Preparations:

Set up your workstation with rice paper sheets, a big dipping bowl with room temperature water, shrimp, vegetable and herb trays, an empty large plate to hold the rolls, and finally a silicon baking mat as your work surface. Also prepare a few clean paper towels.

Moistening: Take one piece of rice paper and slide it into the water bowl and quickly rotate the rice paper for about 5-6 seconds only.  The entire sheet should be moistened and should still feel quite firm after dipping.

Assemble: Immediately transfer the sheet to your work surface - place smooth side down and rough side facing you. To start building the roll, place a single layer of butter lettuce at the bottom corner of the rice paper, place a small amount of vermicelli noodles on top, followed by a small amount of carrots and cucumber, making sure the ingredients are aligned and not poking out.

Take 2-3 slices of garlic chives and place them right next to (above) the vegetables, then add a few leaves of basil, mint, and cilantro.  Finally, place 3 pieces of sliced shrimp (pink color side down) right above the herbs.

To wrap: carefully and gently bring the bottom side up and away from you and roll over to cover the noodles and the herbs. Fold the left and right sides then keep rolling away from you to seal the roll. Repeat the steps until you finish all the ingredients.

As you work through the ingredients, rest the rolls on a large plate with some space between them. Lightly moisten the paper towel to cover the rolls. This prevents the rice paper from getting dry and maintains the perfect moisture level.

To start wrapping:

Soft summer rolls taste best when they are freshly made. I recommend serving them immediately after rolling with either Vietnamese peanut sauce (creamy, nutty) or Nuoc cham sauce (salty, sweet, funky) on the side. You can also slice it into half for easy serving.

To serve:

We made these soft spring rolls for a family visit and we did a few variety - with shrimp, cooked chicken, and some vegetarian options. The rolls  are delicious and the dipping sauces are a must!  They are light, fresh, and great finger food. Highly recommend it!

https://content.jwplatform.com/videos/DbNdgqZf.mp4

Shrimp Summer Rolls.mp4

Love the colors in these FRESH homemade Vietnamese style shrimp summer rolls! Accompanied with a peanut hoisin dipping sauce. They are simple to make at home and can be filled with any type of protein and veggies you like.

Shrimp Summer Rolls with Peanut Hoisin Dipping Sauce

rice paper

shrimp

avocado

red cabbage

cilantro leaves

basil leaves

mint leaves

Peanut Dipping Sauce:

peanut butter

soy sauce*

hoisin sauce*

sriracha

ginger

water (to thin)

Mix together the ingredients for the peanut sauce.

Take a rice paper wrapper and completely submerge it in hot tap water 10 to 15 seconds, until pliable.

Place the wrapper on a plate or cutting board and top with 2 shrimp, a few avocado slices, 1/4 cup carrots, 1/4 cup cabbage, cilantro, 2 basil leaves and 2 mint leaves.

Fold the bottom half of the wrapper over the filling, hold the fold in place, tuck in the sides and roll tightly.

Repeat with remaining filling and serve with dipping sauce.

Loved these spring rolls.  Made them for lunch today and what a taste treat!  My one change I made is adding more sriracha than was called for but loved the peanut sauce. I’ll be making these again and again. Thanks Gina for the healthy wonderful recipes.

Love this recipe! Roasted the shrimp at 400 for 8 minutes to cook. Buying pre-shredded veggies (or prepping everything ahead) is a time saver. Added thinly sliced jalapeño and thinly sliced sticks of mini cucumber. Didn’t have fresh ginger but did have ginger dressing that had soy sauce so I used that in the dipping sauce and it turned out great!  Recommend only soaking the wraps for 10 seconds versus full 20 as they continue to soften once removing from the water. And make sure rolls don’t touch or else they may stick together.

These are outstanding. The only thing I tweak is adding a tiny bit of lime/avocado oil vinaigrette to the veggies. It wakes them up a bit. My family enjoyed them, but I LOVED them.

My family loves this colorful, crunchy meal!  Thank tou, Gina, for the blessi g your recipes are!

Devoured these! Healthy and light. Not to mention the sauce is amazing. Would highly suggest! 

Very good!  Just made it today and ready to make it again!

I made these shrimp rolls last night as an appetizer for guests and we all loved them!!!! I omitted the avocado as one person doesn't like it and I added julienned cucumber julienned green onions and bean sprouts. The sauce is delicious!!! 

Hi Gina, I love the recipe and am making it again tomorrow night,, but want to let you know that when I added it to my WW app using the recipe builder it comes out to 4 blue sp per roll, not 3! I double checked each ingredient to be sure, so you may want to revise the SP on the website.

The cuisine is listed incorrectly as Chinese and Japanese. Its' origin is Vietnam, but a lot of Southeast Asian countries have their own variation of it (Thailand, Cambodia, Laos). 

The recipe is great, however, I placed on bamboo cutting board, and they stuck to the board! Ohhhhhhhh no! 🤣  I have no idea why, but they were glued to it! I switched to a glass plate, and problem solved! Delish!!!!

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