These fresh summer rolls with shrimp are bursting with crunchy vegetables, tender noodles, and juicy shrimp, all wrapped in chewy rice paper and paired with a creamy, tangy, just-spicy-enough peanut dipping sauce.
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If you've ever had summer rolls at your favorite Vietnamese restaurant and thought, "I could never make these at home," think again! My shrimp summer roll recipe is surprisingly simple once you get the hang of folding the wrappers-and I'll walk you through every step.
The real secret? It's all in the setup. With the right technique and a few flavor-packed ingredients, you'll be rolling like a pro in no time.
This recipe features a bold Thai-style peanut sauce, but you can easily pair the rolls with a traditional Vietnamese nước chấm (you can find the recipe on my lemongrass pork post) or even a sweet chili sauce, depending on your mood.
Quick note on terminology: Summer rolls are wrapped in rice paper and served fresh-not fried. Spring rolls are typically lightly fried, while egg rolls are deep-fried in a wheat wrapper with an egg batter.
That said, many people casually refer to summer rolls as spring rolls-so don't be surprised if the names get mixed up!
📖Why My Recipe Works
- Peanut Dressing- The dressing is based on my homemade peanut sauce. Want to switch things up? Swap the peanut dressing for my ginger sesame or spicy cashew dressing.
- Crunchy- Lettuce is used in most spring roll recipes. However, I think it lacks the crunch the rolls need, especially when using noodles so swap it for cabbage.
- Folding Technique- Do not pile all your filling into one pile. My technique for doing two distinct piles of filling and folding them together ensures the roll holds together.
🧾Ingredient Notes
- Shrimp - For ease, I use precooked shrimp, or you can poach the shrimp using the instructions in my spring roll in a bowl recipe.
- Noodles - Use your favorite rice noodles, cooked according to the package directions. You can substitute sushi rice for noodles in summer rolls.
- Rice Paper Wraps - No specific notes, just that these are easy to find in any grocery store.
- Green Onions - Cut the green onions into long thin strips.
- Veggies- I prefer cabbage over lettuce because the texture holds up better. You will also need a seedless cucumber- English or Persian, and shredded carrot.
- Fresh Herbs- This recipe uses a classic blend of cilantro, mint, and Thai basil. Italian basil can be substituted.
- Peanut Butter- You can use any nut butter on hand. My only tip is to use the creamy peanut butter. You can also try this with cashew butter.
- Soy Sauce- Or tamari for gluten-free.
- Rice Vinegar- The best alternative would be white wine vinegar.
- Lime- You'll need both juice and zest.
- Ginger- Don't skip the fresh ginger. It makes all the difference!
Summer Roll Filling Variations
- Traditonal Vietnamese- Shrimp, Asian chives, mint, green lettuce, carrots, and rice noodles.
- California- Tofu or shrimp, mango, avocado, Thai basil, and rice noodles.
- Rainbow- Tofu (optional), red cabbage or roasted beets, red peppers, green onion, cucumber, carrots, and herbs.
⏲️How to Make Summer Rolls
- Prep all your ingredients and set up a work station. After this, things move quickly.
- Place your rice wrapper in a shallow bowl of warm water for no more than 10 seconds. If you should feel slightly pliable but not soft.
- Divide your toppings into two piles in the bottom third. Fold up the bottom of the paper, fold in the sides (it should look like an open envelope), and then roll up.
- Use a food processor (or whisk) to combine the dressing ingredients, adding warm water to adjust the consistency.
👩🏻🍳 Expert Tips
- Assemble the rolls on a damp towel or cutting board, this will prevent them from sticking to your work surface.
- Don't Over-Soak the Rice Paper: Dip the rice paper in warm water for no more than 5-10 seconds. It should feel pliable but not fully soft-it will continue softening as you assemble.
- Julienne the vegetables into thin, even pieces and cut large shrimp in half lengthwise so the rolls are easy to wrap-and bite into.
- Serve Immediately. Summer rolls are best fresh. If making ahead, cover with a damp paper towel and plastic wrap to keep them from drying out or sticking.
More Shrimp Appetizers
🌡️Storing Leftovers
I don't recommend eating summer rolls as leftovers. However, I will cut and half and squeeze out the filling to make a little salad, and that can be stored in the fridge with the peanut dressing for several days.
📖 Recipe Card
Shrimp Summer Rolls with Peanut Sauce
Ingredients
- 18 pieces shrimp cooked
- 4 ounces rice vermicelli noodles cooked according to package instructions
- 6 rice paper wraps
- 3 green onions julienned
- 1 cup cabbage or lettuce shredded
- 1 cup carrots shredded
- ½ seedless cucumber julienned
- ½ cup cilantro leaves
- ½ cup mint leaves
Peanut Sauce
- ½ cup peanut butter all-natural
- 2 tablespoon soy sauce or tamari for gluten free
- 1 tablespoon rice vinegar
- ½ lime juice and zest
- 1 1" piece fresh ginger peeled
- 2 cloves garlic peeled
- ½ teaspoon red pepper flakes crushed
- ¼ cup warm water
Instructions
Summer Rolls
- Fill a large, shallow bowl or plate with warm water. Dip one rice paper wrapper into the water for about 5 to 10 seconds, just until pliable but not overly soft. Lay the softened wrapper flat on a clean, damp surface (like a towel).¼ cup warm water, 6 rice paper wraps
- Place the shrimp and herbs in the center of the wrapper. Add the noodles just below, in the bottom third of the wrapper. Top with the vegetables.18 pieces shrimp, 4 ounces rice vermicelli noodles, 3 green onions, 1 cup cabbage or lettuce, 1 cup carrots, ½ cup cilantro leaves, ½ cup mint leaves, ½ seedless cucumber
- Fold the sides inward over the filling, then tightly roll the wrapper from the bottom up, keeping enough tension so the roll is snug but doesn't tear. Repeat with the remaining ingredients. Serve immediately.
Peanut Sauce
- Place all the ingredients in a blender or food processor. Blend for 1 minute, or until smooth. Taste for heat, and add more red pepper if needed.½ cup peanut butter, 2 tablespoon soy sauce, 1 tablespoon rice vinegar, ½ lime, 1 1" piece fresh ginger, 2 cloves garlic, ½ teaspoon red pepper flakes, ¼ cup warm water
Video
Notes
- The sauce can be made up to three days in advance. Store in an airtight container in the refrigerator.
- If your shrimp is uncooked, poach in water with a little ginger and garlic.
- For extra-large shrimp, cut in half lengthwise and use half the suggested pieces.
Nutrition
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tia says
Loved the sauce
Tammy says
Such a bright and beautiful dish! Perfect for these hot summer days...they look so colorful and delicious.