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Shrimp Summer Rolls
with peanut dipping sauce

Active: 40 min Total: 40 min

Summer rolls take a bit of practice to make, but our community members report that they are worth the effort (especially when served with peanut sauce for dipping)! To save time, we're filling these with pre-boiled cocktail shrimp from the seafood counter.

Tags

Ingredients

Servings:
4
Metric
Peanut Dipping Sauce:
  • Peanut butter - 1/3 cup (sub any nut butter)
  • Honey - 2 tsp
  • Soy sauce, low-sodium - 2 Tbsp
  • Sriracha (opt) - 1 tsp (sub hot sauce)
  • Water - 3 Tbsp
Shrimp Summer Rolls:
  • Noodles, thin rice vermicelli - 3 oz (find these in the ethnic food aisle or sub soba or spaghetti)
  • Carrots - 2, matchsticks (look for pre-shredded)
  • Cucumbers - 8 oz, matchsticks
  • Shrimp, pre-cooked cocktail - 12 oz
  • Mint, fresh - 16 leaves
  • Rice papers (look for these in the ethnic aisle) - 16

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Cook rice noodles - (Skip this step if noodles were already made on Monday.) Cook according to package instructions. If not using right away, rinse noodles under cool water and store in an airtight container. (Can be done up to 3 days ahead)
  2. Make dipping sauce - Whisk together peanut butter, honey, soy sauce, and Sriracha. Add water a bit at a time until sauce reaches a smooth, pourable consistency. (Can be done up to 3 days ahead)
  3. Carrots / Cucumbers - Prep as directed and store in one container. (Can be done up to 3 days ahead)

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Make

  1. Fill a frying pan with about 1 1/2” / 3.75 cm of water. Heat water over medium-low heat - it shouldn't be so hot that you can’t touch it.
  2. Use fingers to loosen noodles if they are stuck together and break them into smaller pieces.
  3. Set out ingredients for filling summer rolls - noodles, shrimp, carrots, cucumbers, and mint leaves.
  4. Dip rice paper into water and rotate through water (check out this video to see how we keep the rice paper from sticking). Place onto a plate. Do 4 at a time and then assemble 4 rolls.
  5. To assemble rolls, layer all of the filling ingredients at the end of the rice paper that is close to you. Don’t overfill or the paper will break. Fold rice paper over the filling from the bottom up. Then fold sides over. Roll as tightly as possible. (Again, check out this video for tips)
  6. Serve summer rolls with peanut sauce for dipping. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (33)
Gluten-free (2)
Paleo (6)
Vegetarian (11)

30 reviews

Light, fresh and exactly what I expect from a summer roll. This was the first time I ever made them and, after watching the video, I had no issues. I wasn’t sure about the sauce when I tasted it on its own (and had to add a bit more water), but it pairs perfectly with the rolls. I look forward to making these again!

By: Katrina
Posted: Apr 30, 2019
Diet: Original
0 Helpful

Delish! In my opinion the sauce needed some rice vinegar and I would sub cilantro for mint as I am just not into mint. Would definitely make again though!

By: Kara
Posted: Jan 06, 2019
Diet: Original
0 Helpful

Tasty but couldn't keep the rolls together

By: Sundi
Posted: Nov 18, 2018
Diet: Original
0 Helpful

This was fun, like others have said. I used frozen cooked shrimp that I cooked really briefly, and that worked fine. I wasn't convinced that the rice paper was actually food (it seemed so much like plastic at first!), and I oversoaked the first one. But it only took one or two to get the hang of it, and it looked impressive!

By: Jenna
Posted: Oct 18, 2018
Diet: Original
0 Helpful

this was really fun to make.

By: Whitney
Posted: Oct 06, 2018
Diet: Vegetarian
0 Helpful

These were really good but a pain to make. I was worried they wouldn't be enough food (we're used to spring rolls being an appetizer when we eat out), but that concern was unfounded. There was plenty.

By: Jenn
Posted: Sep 30, 2018
Diet: Original
0 Helpful