Shrimp Summer Rolls

Shrimp Summer Rolls
4 from 1 ratings
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.
Summer Rolls
  • 1/4 cup creamy peanut butter
  • 1 tablespoon hoisin sauce
  • 2 teaspoon soy sauce
  • 1 clove garlic, minced
  • 1 teaspoon sriracha
  • 1-2 tablespoon warm water
  • crushed peanuts (optional)
  • 10 spring roll rice paper wrappers
  • 1 carrot, peeled and julienned
  • 1 cucumber, julienned
  • 1/2 large red pepper, julienned
  • 1/3 cup chopped purple cabbage
  • 1 ounce cooked vermicelli noodles
  • 1 avocado, sliced
  • handful fresh cilantro
  • 5 large green lettuce leaves
  • 20 medium cooked shrimp, peeled and sliced in half
  • sesame seeds, for garnish
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Cut each summer roll in half, and sprinkle with sesame seeds.