Shrimp Summer Rolls with Peanut Dipping Sauce Recipe
These refreshing Shrimp Summer Rolls are a light and flavorful appetizer perfect for warm weather. Rice paper wrappers are filled with tender cooked shrimp, delicate vermicelli noodles, crisp cucumbers, mixed greens, and fresh herbs like cilantro, mint, and chives, then rolled to perfection. Served with a tangy and slightly sweet peanut-soy dipping sauce, they’re an easy, no-cook recipe that’s both delicious and healthy.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 12 summer rolls
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vietnamese
- Diet: Low Fat
Ingredients
Summer Rolls
- 12 (8-inch) round rice paper wrappers
- 24 pieces cooked shrimp, shelled and tails removed
- 4 ounces vermicelli rice noodles
- 3 small Persian cucumbers, thinly sliced
- 1 cup mixed greens or lettuce
- 1/4 cup chopped fresh cilantro
- 3 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh chives
Dipping Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon peanut butter
- 1 tablespoon honey
- 1 tablespoon sesame seeds
- 1 teaspoon sesame oil
Instructions
- Cook the noodles: Prepare the vermicelli rice noodles according to package directions, then drain and rinse under cold water to cool them quickly and prevent further cooking.
- Set up ingredients and soaking bowl: Lay out all your ingredients in an assembly line for easy rolling. Fill a large bowl or shallow dish with about an inch of warm water—not boiling, just warm enough to soften the rice paper wrappers.
- Soften rice paper: Immerse one rice paper wrapper in the warm water and count to five to soften it thoroughly. Remove carefully and place on a clean cutting board or flat surface.
- Assemble the roll: On the softened rice paper, arrange 3 shrimp pieces, about a quarter cup of noodles, some mixed greens, a few cucumber slices, and a pinch of chopped cilantro, mint, and chives near the bottom edge. Begin rolling by folding the bottom edge up over the filling, then fold in the sides, and continue rolling tightly like a burrito until sealed. Repeat for all wrappers and fillings.
- Make the dipping sauce: In a small bowl, whisk together soy sauce, rice vinegar, peanut butter, honey, sesame seeds, and sesame oil until smooth and well combined. Serve alongside the summer rolls for dipping.
Notes
- Be gentle when soaking the rice papers to avoid tearing; 5 seconds in warm water is sufficient.
- You can substitute cooked shredded chicken or tofu for shrimp to make a vegetarian or alternative protein version.
- For more heat, add a dash of chili flakes or Sriracha to the dipping sauce.
- Use fresh herbs for the best flavor and aroma.
- These rolls are best served fresh but can be wrapped tightly in plastic wrap and refrigerated for up to 4 hours.
