Shrimp Summer Rolls with Peanut Sauce
Easy to make hese fresh shrimp summer rolls are packed with tender shrimp, crunchy veggies, and rice noodles, all wrapped in delicate rice paper and served with a creamy, spicy peanut dipping sauce. Quick to prep and fun to roll, they’re the perfect no-cook appetizer made with fresh ingredients.
Servings: 6
Calories: 225kcal
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).
- 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.
- 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.
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.
Leave a review or get more information on the recipe!
