These Summer Rolls with Shrimp are fresh, vibrant, and packed with crisp vegetables and herbs, all wrapped in delicate rice paper. Paired with a rich peanut hoisin sauce, they’re the perfect light and refreshing meal for warm days.
Why You’ll Love This Recipe
These Summer Rolls with Shrimp are light yet satisfying, combining juicy shrimp, creamy avocado, and crunchy vegetables. They’re quick to assemble, naturally healthy, and perfect for entertaining or meal prep. The peanut dipping sauce adds a bold, savory-sweet flavor that makes every bite irresistible.
Ingredients
Summer Rolls
- 12 rice paper rounds
- 24 large cooked shrimp, peeled
- 1 large avocado, sliced
- 3 cups shredded carrot
- 3 cups shredded red cabbage
- 1/4 cup cilantro leaves
- 24 basil leaves
- 24 mint leaves
Peanut Hoisin Sauce
- 1/3 cup creamy peanut butter
- 1 tablespoon soy sauce
- 2 tablespoons hoisin sauce
- 2 teaspoons sriracha
- 1 teaspoon grated ginger
- 6 tablespoons hot water
Instructions
- In a bowl, whisk together peanut butter, soy sauce, hoisin sauce, sriracha, ginger, and hot water until smooth.
- Fill a shallow dish with warm water. Submerge a rice paper wrapper for 10–15 seconds until soft.
- Lay the wrapper flat on a clean surface.
- Add 2 shrimp, avocado slices, carrots, cabbage, cilantro, basil, and mint.
- Fold the bottom over the filling, tuck in the sides, and roll tightly.
- Repeat with remaining ingredients.
- Serve the Summer Rolls with Shrimp fresh with peanut hoisin sauce.
Tips & Tricks
- Don’t over-soak rice paper; it continues softening after removal.
- Keep fillings balanced to avoid tearing the wrapper.
- Use a damp towel underneath to prevent sticking.
- Add vermicelli noodles for extra texture if desired.
Details
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 12 rolls
- Category: Appetizer / Light Meal
- Method: No-cook
- Cuisine: Asian-inspired
- Difficulty: Easy
- Dietary Notes: Halal-friendly
Notes
- Substitute shrimp with grilled chicken or tofu if preferred.
- Add cucumber strips for extra freshness.
- Adjust sriracha level to control spice.
Nutrition (Approximate)
- Calories: 150 per roll
- Protein: 8g
- Carbohydrates: 12g
- Fat: 8g
FAQ
Can I make Summer Rolls with Shrimp ahead of time?
Yes, but store them covered with a damp cloth to prevent drying.
Why are my rice papers tearing?
They may be over-soaked or overfilled.
Can I make these vegetarian?
Yes, replace shrimp with tofu or extra vegetables.
What can I use instead of peanut butter?
Almond butter or sunflower seed butter works well.
How do I keep rolls from sticking?
Place them slightly apart and avoid stacking.
Storage
- Refrigerator: Store for up to 2 days wrapped in damp paper towels
- Freezer: Not recommended
- Reheating: Best served fresh
Similar Recipes
Ingredients
Summer Rolls
- 12 rice paper rounds
- 24 large cooked shrimp peeled
- 1 large avocado sliced
- 3 cups shredded carrot
- 3 cups shredded red cabbage
- 1/4 cup cilantro leaves
- 24 basil leaves
- 24 mint leaves
Peanut Hoisin Sauce
- 1/3 cup creamy peanut butter
- 1 tablespoon soy sauce
- 2 tablespoons hoisin sauce
- 2 teaspoons sriracha
- 1 teaspoon grated ginger
- 6 tablespoons hot water
Instructions
- In a bowl, whisk together peanut butter, soy sauce, hoisin sauce, sriracha, ginger, and hot water until smooth.
- Fill a shallow dish with warm water. Submerge a rice paper wrapper for 10–15 seconds until soft.
- Lay the wrapper flat on a clean surface.
- Add 2 shrimp, avocado slices, carrots, cabbage, cilantro, basil, and mint.
- Fold the bottom over the filling, tuck in the sides, and roll tightly.
- Repeat with remaining ingredients.
- Serve the Summer Rolls with Shrimp fresh with peanut hoisin sauce.
Notes
- Substitute shrimp with grilled chicken or tofu if preferred.
Conclusion
These Summer Rolls with Shrimp are a fresh, colorful, and delicious option for any meal. Easy to customize and quick to prepare, they’re a perfect combination of healthy and flavorful.