Simply Lebanese

Shrimp Summer Rolls

  • Prep Time
    10 mins.
  • Cook Time
    5 mins.
  • Serving
    4
  • Ready In
    15 mins.
Vietnamese-inspired Shrimp Summer rolls. They are so light and healthy but delicious at the same time, a nice change from the typical fried spring or egg rolls.

Since today is such a gorgeous spring day, I decided to make an all-time favorite around here, Vietnamese-inspired Shrimp Summer rolls. I had these a Vietnamese restaurant once and was hooked! They are so light and healthy but delicious at the same time, a nice change from the typical fried spring or egg rolls. They are very easy to make and require no time at all to prepare.

What’s in these Summer Rolls?

Two of the main ingredients in these Vietnamese shrimp summer rolls are rice paper and cellophane noodles. Both of these can be found in the Asian section at most supermarkets. The rice paper may be a bit more difficult to find, but, I know that Walmart tends to have them in stock quite often.

The vegetables used in this recipe are quite versatile. Feel free to omit whichever ones you do not like or do not have on hand. I like to add carrots, bell peppers, and cucumbers. A few other wonderful substitutions are purple cabbage, butter lettuce, and avocado. Some tasty herbs like cilantro, mint and basil (or Vietnamese basil) are vital in these summer rolls as well. For the shrimp in these shrimp summer rolls, I gently boil them for a few minutes until just pink then slice lengthwise.

Shrimp Summer Rolls

For the irresistible peanut dipping sauce, I combine peanut butter, soy sauce and a few other ingredients. The sauce is my favorite part of these rolls, and it is so easy to whip up. You can make a large batch and refrigerate the remaining sauce to use as a dipping sauce for chicken, rice bowls or even salads.

Shrimp Summer Rolls

How to roll Vietnamese Shrimp Summer Rolls

The rice paper rolls need to be softened in water a bit before rolling. Place the thinly sliced veggies, sliced shrimp, herbs, and softened noodles on the semi-soft rice paper about 1/3 of the way down. Fold the sides in, then starting from the bottom, roll the rice paper over the veggies and keep rolling until tightly closed. Do not over-stuff the roll or it will tear and not close fully. The first few I rolled were a bit odd looking, but with practice, they started looking much better!

These rolls present wonderfully as a side dish for dinner, or as a healthy, light lunch.

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STEP 1

Heat up some water stove-top for your noodles. Put the noodles in a large bowl and pour the hot water on top and set aside to soften. This will take about 10 minutes. Once softened, drain the water and set aside for use.

STEP 2

If your shrimp is raw, you are going to need to boil them just until pink. If cooked, let defrost, then take off tails and slice them in half lengthwise. Set aside.

STEP 3

Remove all the cilantro, mint and basil leaves off the stems.
Slice the red pepper, carrots and cucumbers.

Shrimp Summer Rolls

STEP 4

Fill a large, deep plate with hot water. Dip the rice paper for about 15-20 seconds until slightly softened but not too much, so you can still work with it.

Shrimp Summer Rolls

Place the rice paper on a large plate or cutting board and top with 3 shrimp halves, a small handful of noodles, a few leaves of each herb and slices of the vegetables.

Shrimp Summer Rolls

Fold the bottom half of the paper over the filling. Next, bring in each side and roll tightly. Repeat until you have run of ingredients.

Shrimp Summer Rolls
Shrimp Summer Rolls

STEP 5

For the sauce, mix all the ingredients together and pour into a small dipping bowl for serving.

Shrimp Summer Rolls

Shrimp Summer Rolls

Vietnamese-inspired Shrimp Summer rolls. They are so light and healthy but delicious at the same time, a nice change from the typical fried spring or egg rolls.
5 from 1 vote
Print Rate
Course: Appetizer
Cuisine: Vietnamese
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4 People
Calories: 95kcal
Author: Iman

Ingredients

  • 12 sheets Rice Paper
  • 24 lg. Large Shrimp
  • 4 oz. Cellophane Noodles
  • 1 lg. Carrot Peeled
  • ½ Red Bell Pepper
  • 2 mini Cucumbers
  • ½ bunch Cilantro
  • ¼ bunch Mint
  • ¼ bunch Basil

Peanut Sauce

  • ½ cup Creamy Peanut Butter
  • 3 tb. Soy Sauce
  • 2 tsp. Water
  • 1 tsp. Lime Juice
  • ½ tsp. Sesame Oil
  • 1 tb. Honey
  • 1 tsp. Sriracha
  • 1 tsp Grated Garlic

Instructions

  • Heat up some water stove-top for your noodles. Put the noodles in a large bowl and pour the hot water on top and set aside to soften. This will take about 10 minutes. Once softened, drain the water and set aside for use.
  • If your shrimp is raw, you are going to need to boil them just until pink. If cooked, let defrost, then take off tails and slice them in half lengthwise. Set aside.
  • Remove all the cilantro, mint and basil leaves off the stems.
  • Slice the red pepper, carrots and cucumbers.
  • Fill a large, deep plate with hot water. Dip the rice paper for about 15-20 seconds until slightly softened but not too much, so you can still work with it.
    Place the rice paper on a large plate or cutting board and top with 3 shrimp halves, a small handful of noodles, a few leaves of each herb and slices of the vegetables.
    Fold the bottom half of the paper over the filling. Next, bring in each side and roll tightly. Repeat until you have run of ingredients.
  • For the sauce, mix all the ingredients together and pour into a small dipping bowl for serving.

Nutrition

Calories: 95kcal | Carbohydrates: 19.5g | Protein: 3.7g | Fat: 1.1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Cholesterol: 23mg | Sodium: 94mg | Potassium: 116mg | Fiber: 1.1g | Sugar: 1.6g
    Iman

    Owner

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