Shrimp Summer Rolls

Summer rolls packed full of raw vegetables and light vermicelli noodles are a perfect lunch
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Summer Rolls

Photo Modified: Flickr / Simon Law / CC BY-SA 3.0

Summer Rolls

Whisk together a creamy peanut sauce, chop up loads of vegetables, and get rolling! These summer rolls are so fun to make, and are a brilliant light lunch.

This recipe is courtesy of Sally’s Baking Addiction.

3
Servings
134
Calories Per Serving
Deliver Ingredients

Ingredients

For the peanut dipping sauce

  • 1/4  Cup  creamy peanut butter
  • 1  Tablespoon  hoisin sauce
  • 2  Teaspoons  soy sauce
  • clove garlic, minced
  • 1  Teaspoon  Sriracha
  • 1-2  Tablespoon  warm water
  • Crushed peanuts (optional)

For the summer rolls

  • 10  spring roll rice paper wrappers
  • carrot, peeled and julienned
  • cucumber, julienned
  • 1/2  large red pepper, julienned
  • 1/3  Cup  chopped purple cabbage
  • 1  Ounce  cooked vermicelli noodles
  • avocado, sliced
  • Handful fresh cilantro
  • large green lettuce leaves
  • 20  medium cooked shrimp, peeled and sliced in half
  • Sesame seeds, for garnish

Directions

For the peanut dipping sauce

In a medium bowl, whisk all the dipping sauce ingredients, apart from the water, until smooth. Gradually add the water until you reach the desired consistency. Pour into a serving bowl and top with crushed peanuts. Set aside.

For the summer rolls

Pour warm water into a large bowl or round baking pan. Take one rice paper wrapper at a time, and dip them into the warm water for 15-20 seconds, until the paper is soft, but still slightly firm and pliable. Remove from the water and place onto a large cutting board.

To fill the rolls, place a few sticks of carrot, cucumber, red pepper, and cabbage on the bottom third of the rice paper. Put a small amount of noodles, a slice of avocado, and some cilantro on top. Lay half a lettuce leaf and 4 slices of shrimp on top of that. Try not to overstuff the roll.

Roll the paper up tightly by gently pulling the bottom of the roll over the filling, and roll as tightly as you can. To make it easier, fold in the sides of the roll before you start.

Cut each summer roll in half, and sprinkle with sesame seeds.

Nutritional Facts

Total Fat
10g
14%
Sugar
2g
2%
Saturated Fat
2g
8%
Carbohydrate, by difference
8g
6%
Protein
6g
13%
Vitamin A, RAE
66µg
9%
Vitamin C, total ascorbic acid
4mg
5%
Calcium, Ca
26mg
3%
Choline, total
18mg
4%
Fiber, total dietary
2g
8%
Folate, total
13µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
46mg
14%
Niacin
3mg
21%
Phosphorus, P
98mg
14%
Selenium, Se
1µg
2%
Sodium, Na
370mg
25%
Water
38g
1%
Zinc, Zn
1mg
13%

Shrimp Shopping Tip

To save time, buy shrimp that has been cleaned and deveined.

Shrimp Cooking Tip

Leaving the tail on shrimp will add a richer flavor to your dish.

Shrimp Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.