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Fresh shrimp summer rolls recipe video

Shrimp Summer Rolls Recipe

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It’s the fresh Asian cuisine you love—this super tasty shrimp summer rolls recipe is served with a peanut butter dipping sauce that’s oh, so good!
Course lunch
Prep Time 30 mins
Cook Time 5 mins
Total Time 35 mins
Servings 8 rolls
Calories 297
Author Cheryl Najafi

Ingredients

summer rolls

  • 2 cups rice stick noodles
  • 16 medium shrimp cooked and sliced in half
  • 1 carrot julienned
  • 1/2 English cucumber julienned
  • cilantro
  • fresh mint
  • basil or thai basil leaves
  • 8 leaves boston lettuce or any tender lettuce
  • 8 - 8 1/2 round rice paper wrappers

dipping sauce

  • 1/4 cup hoisin sauce
  • 2 Tbsp creamy peanut butter
  • 1 1/2 tsp rice vinegar
  • 1/2 tsp sesame oil
  • 1 Tbsp soy sauce
  • 2 Tbsp water

Instructions

  • Place approximately 2 cups of rice stick noodles into a medium sized bowl then set aside. Bring 4 cups of water to a boil then pour boiling water over the rice noodles and allow them to sit in the hot water until softened to desired consistency. This will take anywhere from 5–10 minutes, depending on the thickness of the noodles.
  • While the noodles soak, organize a tray of prepared fillings for the summer rolls. Cut the shrimp in half lengthwise and place on the tray. Julienne the carrot and cucumber thinly with a sharp knife or a mandolin—or, if you are lucky enough to have one, a julienne peeler. Pick leaves of cilantro, mint and basil from the stems, separate 8 lettuce leaves and arrange each ingredient in a separate stack on the platter.
  • Drain rice noodles, running them under cool water as they drain to stop the cooking. Fill a bowl with hot tap water, which will be used for rice paper, then place all components within reach of your work area. You are now ready to assemble the rolls.
  • Submerge 1 sheet of rice paper wrapper into the bowl of hot water for 1 second only. Allow the water to coat the paper entire paper evenly and allow the excess to drip off. Lay the wrapper flat onto your work surface—it will continue to soften as you add the filling. Place 4 shrimp halves in a row across the center of the wrapper, keeping at least a 2” border from the left and right edges. Add a few carrot and cucumber strands and a small handful of rice noodles. Sprinkle in the herbs and top with 1 lettuce leaf.
  • Fold the left and right sides inward over the top of the filling, then tightly roll the wrapper—without breaking the rice paper—the same way you would roll a burrito. Once the rice paper touches itself, it will stick together and seal the roll. Repeat the rolling procedure with remaining ingredients. Once you have rolled all of your summer rolls, cover with a damp paper towel and place in the refrigerator until you have made the dipping sauce.
  • In a small bowl, whisk together the hoisin and peanut butter until completely combined, then whisk in the rice vinegar, sesame oil, soy sauce and water. Serve the summer rolls with the dipping sauce and enjoy!

Notes

The dipping sauce is flavorful, but it won’t overpower the ingredients in your summer rolls. Yum!

Nutrition

Calories: 297kcal | Carbohydrates: 60g | Protein: 8g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Cholesterol: 18mg | Sodium: 339mg | Potassium: 121mg | Fiber: 3g | Sugar: 4g