Shrimp summer rolls with peanut dipping sauce
These Vietnamese inspired rolls are fresh, light and filling. Summer rolls are actually super simple to make and take up little to not time to prep. Just the kind of refreshing dish we need in this summer heat!
What to put in your Shrimp summer rolls
Whatever your heart desires of course! Traditionally these rolls contain shrimp or pork, fresh basil, mint, cucumber, cilantro, carrot, lettuce and vermicelli rice noodles.
There are so many ways to make these and add in more veggies and here is what I used:
- Rice paper sheets
- Cooked shrimp (peeled and de-veined)
- Red cabbage
- Fresh Mint
- Cucumber
- Fresh Cilantro
- Carrots
- Vermicelli rice noodles
- Spring onion
How to make shrimp summer rolls
First, Add the vermicelli rice noodles to a pot of boiling water for 3 – 5 minutes. Remove from pot, drain and let cool.
If you have cooked shrimp it saves time. Just make sure they are de-veined and the shells are removed. If not, follow the same process and cook with your desired method (you can boil them or pan fry them).
Now its time to prep the veggies. Shred the cabbage. Cut the carrots, cucumber and spring onion into thin strips that will be easy to roll during assembly.
Prepare your herbs and lettuce. Rinse and pat dry.
Here, I would line all the ingredients up to make it easy to build the summer rolls.
Next, its assembly time:
- Take a large bowl or pan and fill it with water.
- Dip one rice paper into the water until it softens. Remove from water and place on a damp towel ( this keeps them from sticking to the surface).
- To the edge of the rice paper, place your cilantro (or lettuce), cucumber, carrot, spring onion, vermicelli rice noodle and cabbage. Leave 1 inch from the edge to allow a better roll.
- To the opposite edge place your shrimp in a row and the mint on top.
Finally, its time to roll:
- Take the bottom edge (1 inch space) and roll up toward the opposite end. Like a burrito.
- Now fold in your sides over the ingredients.
- Gently roll toward the shrimp and all the way to the end.
The end result should have the shrimp on the top.
How to make peanut dipping sauce
Not going to lie, I winged it and it came out great!
I didn’t want to use sugar so I subbed for maple syrup (so not traditional) and I didn’t have hoisin sauce so I used ketchup which was a great substitute flavor.
Its super easy to make: Just add all the ingredients together and mix until combined well.
Taste as you go until it reaches your desired taste.
Notes and tips when rolling
- Rice paper – is SUPER DELICATE take your time and if it feels like it’s drying out take your finger, dip it into the bowl of water and re-hydrate the edges.
- Use a damp towel – Any towel is fine and keeps the rice paper from sticking to the surface creating a disaster.
- TAKE YOUR TIME – because the rice paper is so soft its easy for it to tear. Nice and easy does the trick.
- Don’t over stuff – Again, the delicate rice paper can only handle so much so try not to over do it.
If you need something to do with this why not try my
Asian Inspired Slaw recipe
My Shrimp Summer Rolls
AuthorsefordCategoryDressings & condiments, Salads, seafood, summer recipes, VegetarianDifficultyBeginnerThese Vietnamese inspired rolls are fresh, light and filling. Just the kind of refreshing dish we need in this summer heat!
1. First, Add the vermicelli rice noodles to a pot of boiling water for 3 - 5 minutes. Remove from pot, drain and let cool.
2. Make sure the cooked shrimp is shelled and de-veined. Use your preferred seasonings. I used Old Bay.
3. Now its time to prep the veggies. Shred the cabbage. Cut the carrots, cucumber and spring onion into thin strips that will be easy to roll during assembly.
4. Rinse the herbs and lettuce and pat dry.
5. Set up your ingredients for assembly
1. Take a large bowl or pan and fill it with water.
2. Dip one rice paper into the water until it softens. Remove from water and place on a damp towel ( this keeps them from sticking to the surface).
3. To the edge of the rice paper, place your cilantro (or lettuce), cucumber, carrot, spring onion, vermicelli rice noodle and cabbage. Leave 1 inch from the edge to allow a better roll.
4. To the opposite edge place your shrimp in a row and the mint on top.
5. Take the bottom edge (1 inch space) and roll up toward the opposite end (Like a burrito).
6. Now fold in your sides over the ingredients.
7. Gently roll toward the shrimp and all the way to the end.
(If you need detailed notes check the post NOTES)
Incorporate all the ingredients into a bowl and mix well until combined.
Ingredients
Directions
1. First, Add the vermicelli rice noodles to a pot of boiling water for 3 - 5 minutes. Remove from pot, drain and let cool.
2. Make sure the cooked shrimp is shelled and de-veined. Use your preferred seasonings. I used Old Bay.
3. Now its time to prep the veggies. Shred the cabbage. Cut the carrots, cucumber and spring onion into thin strips that will be easy to roll during assembly.
4. Rinse the herbs and lettuce and pat dry.
5. Set up your ingredients for assembly
1. Take a large bowl or pan and fill it with water.
2. Dip one rice paper into the water until it softens. Remove from water and place on a damp towel ( this keeps them from sticking to the surface).
3. To the edge of the rice paper, place your cilantro (or lettuce), cucumber, carrot, spring onion, vermicelli rice noodle and cabbage. Leave 1 inch from the edge to allow a better roll.
4. To the opposite edge place your shrimp in a row and the mint on top.
5. Take the bottom edge (1 inch space) and roll up toward the opposite end (Like a burrito).
6. Now fold in your sides over the ingredients.
7. Gently roll toward the shrimp and all the way to the end.
(If you need detailed notes check the post NOTES)
Incorporate all the ingredients into a bowl and mix well until combined.
