Peanut-Kissed Shrimp Summer Rolls

Looking for a refreshing and healthy meal this summer? These Shrimp Summer Rolls with Peanut Sauce are the perfect choice. Easier to make than you might think, these vibrant rolls are delightful as an appetizer, side dish, or even the main course! Dive into a culinary adventure and enjoy the taste of summer.

As the temperature rises, the allure of no-cook recipes becomes irresistible. Who wants to slave over a hot stove when you can create something delicious and satisfying without turning it on? This is where these fantastic shrimp summer rolls shine.

Inspired by the classic Vietnamese shrimp rolls, this recipe elevates the experience with a homemade, rich, and creamy peanut sauce. It’s a dish that I enjoy throughout the year, but especially during the summer months when fresh ingredients are at their peak.

And the best part? These summer rolls are incredibly easy to make. With a little practice, you’ll become a pro at crafting these delightful treats!

🍤 Ingredient Spotlight: What You’ll Need for Perfect Shrimp Summer Rolls

One of the greatest things about this recipe is its flexibility. You can easily adapt it using ingredients you already have on hand, making it a perfect solution for those nights when you don’t want to make a trip to the grocery store.

Shrimp: I always keep frozen shrimp in my freezer. It’s a fantastic source of protein that’s incredibly versatile. Pre-cooked and frozen shrimp, with the tails removed, are the easiest to thaw and use in this recipe.

Noodles: The most commonly used noodles in summer rolls are rice vermicelli noodles. However, you can also use other thin rice noodles, such as Pancit Bihon Noodles. For a heartier bite, try wider Thai rice noodles.

Wrappers: This recipe relies on thin rice paper wrappers. It’s important to use this specific style of wrapper, and not the thicker, wheat-based wonton wrappers. The thin rice paper wrappers are soaked briefly in water to become pliable, making them perfect for wrapping your delicious filling.

Vegetables: This is where you can truly customize the recipe to your personal preferences. My favorite vegetables to include in shrimp rolls are julienned carrots, cucumbers, and zucchini. You can also add thinly sliced green or red cabbage, or even julienned bell peppers. For consistent, thin slices, I recommend using a julienne peeler. It saves time and ensures a uniform texture in every bite.

✅ Making Shrimp Summer Rolls: A Step-by-Step Guide

STEP 1: Prepare the Noodles – Start by boiling water in a kettle or pot. Place the rice vermicelli noodles in a large, shallow bowl and pour enough boiling water to cover them. Allow the noodles to soak while you prepare the other ingredients. This will soften them and make them pliable for the rolls.

STEP 2: Thaw Shrimp and Prep Vegetables – Fully thaw the cooked shrimp in a bowl with cold or lukewarm water. Drain the shrimp and set aside. Drain the noodles and return them to their bowl. Julienne the carrots and cucumbers into thin, uniform strips. You can also add other vegetables like zucchini, bell peppers, or cabbage.

STEP 3: Flavor the Vegetables – In a medium bowl, gently mix together the julienned carrots, cucumbers, and any other vegetables you’ve chosen to use. Add the fish sauce, sugar, and rice vinegar. Mix gently until all the ingredients are well combined. This marinade adds a tangy and savory flavor to the vegetables, enhancing the overall taste of the rolls.

STEP 4: Soften the Rice Paper Wrappers – Fill a second large, shallow bowl with lukewarm water. Gently separate one rice paper wrapper from the pack. Some rice paper wrappers have dividers to make it easier to lift each one; others do not. Rice paper tears very easily, so be patient and careful during this step. Dip one wrapper into the bowl of water until it becomes pliable, usually just a few seconds. Then, set it onto a cutting board or another surface covered with a clean tea towel to prevent sticking.

STEP 5: Assemble the Shrimp Summer Rolls – Now comes the fun part – assembling the rolls! Place 3-4 shrimp in a row in the center of the prepared rice paper wrapper. On top of the shrimp, add a small amount of the vegetable mixture, just enough to cover the shrimp. Then, top with the softened vermicelli noodles, about 2 tablespoons per roll. Finally, add one fresh mint leaf and one fresh basil leaf for an aromatic touch.

NOTE: Use your best judgment when filling each roll. You don’t want to overfill them, or the wrapper is more likely to tear, and you’ll have to start all over again. Fold in the sides of the wrapper to meet as close to the middle as they can. Then, gently fold in the top and bottom, ensuring the bottom overlaps to seal the roll. Set the finished roll aside and continue assembling the remaining rolls.

STEP 6: Prepare the Peanut Sauce – In a medium bowl, whisk together the creamy peanut butter, soy sauce (or coconut aminos for a gluten-free option), rice vinegar, minced garlic, minced ginger, and boiling water until the sauce is smooth and creamy. Adjust the amount of water to achieve your desired consistency. Top with chopped peanuts and serve as a dipping sauce for the shrimp summer rolls.

🍤 Essential Kitchen Tools for Perfect Shrimp Summer Rolls

You don’t need any fancy equipment to make these Vietnamese-style shrimp rolls. All you need are a few basic kitchen tools:

• Electric kettle or a medium pot to boil water
• Cutting board for prepping vegetables and assembling the rolls
• Sharp knife for cutting vegetables
• Julienne peeler (optional, but helpful for creating uniform vegetable strips)
• Two shallow bowls – one for soaking the noodles and one for softening the rice paper wrappers

☀️ More Delicious and Easy Summer Recipes

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Shrimp Summer Rolls with Peanut Sauce: The Ultimate Refreshing Recipe

5 from 1 vote

By Marlynn Schotland

Prep Time: 15 mins

Total Time: 15 mins

Servings: 6 rolls

Print

Light and healthy shrimp rolls are easy to make!

Ingredients

For the shrimp rolls:

• 3 ounces rice vermicelli noodles
• 18-24 large shrimp, peeled and deveined
• 1 large carrot, julienned
• 2 cucumbers, julienned
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• ¼ cup rice vinegar
• 6 large rice paper sheets
• 6 fresh mint leaves
• 6 fresh basil leaves

For the peanut sauce:

• ½ cup smooth peanut butter
• 1 tablespoon soy sauce or coconut aminos
• 2 tablespoons rice vinegar
• 1 garlic clove, minced
• 1 tablespoon minced ginger
• ¼ cup boiling water
• ¼ cup chopped peanuts

Instructions

Soak the noodles

• Start by boiling some water in a kettle or a pot. Place the noodles into a large shallow bowl then pour just enough boiling water to cover the noodles. Allow them to soak while you prep the other ingredients.

Prep the shrimp and vegetables

• Fully thaw the frozen cooked shrimp in a bowl with cold/lukewarm water. Drain the shrimp and set aside. Drain the noodles and return them to their bowl. Julienne the carrot and cucumber.
• In a medium bowl, gently mix together the carrots, cucumber, any other veggies you decided to use, the fish sauce, sugar, and vinegar until they are well-combined.

Prep the wrappers

• Place some lukewarm water into a second large shallow bowl. Very gently separate a rice paper wrapper from the pack. Some rice paper wrappers come with dividers to make it easy to lift and separate each one; some do not. Rice paper tears very easily, so take your time and concentrate during this step. Gently dip one wrapper into the bowl of water just until it’s pliable. Then set it onto a cutting board or other surface covered with a clean tea towel.

Assemble the rolls

• To the center of the prepared wrapper, place 3-4 shrimp in a row. On top of the shrimp, lay down a small amount of the vegetable mixture, just enough to cover the shrimp. Then top with the vermicelli noodles (if they were tightly wound they would measure out to be just about 2 tablespoons full). Finally, top with one mint leaf and one basil leaf. Use your best judgment in filling each roll: you don’t want too much filling, otherwise the wrapper is more likely to tear and you’ll have to start all over again. Fold in the sides to meet as close to the middle as they can, and then gently fold in the top and bottom until the bottom overlaps and seals in the roll. Set aside and continue assembling the other rolls.

Make the peanut sauce

• In a medium bowl, whisk together the creamy peanut butter, soy sauce, vinegar, garlic, ginger, and boiling water until the sauce is smooth. Top with chopped peanuts, and serve as a dip along with the rolls.

Notes

Storage: Shrimp summer rolls are best eaten fresh, within a couple of hours of preparing. But they will keep in the fridge for up to 24 hours in plastic wrap or an airtight container.

Nutrition

Calories: 305kcal, Carbohydrates: 35g, Protein: 10g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Cholesterol: 5mg, Sodium: 548mg, Potassium: 384mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1842IU, Vitamin C: 4mg, Calcium: 56mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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