Shrimp Summer Rolls
with peanut dipping sauce
- Peanut butter - 1/3 cup (sub any nut butter)
- Honey - 2 tsp
- Tamari - 2 Tbsp
- Sriracha (opt) - 1 tsp (sub hot sauce)
- Water - 3 Tbsp
- Noodles, thin rice vermicelli - 3 oz (find these in the ethnic food aisle or sub soba or gluten-free 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
- 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)
- Make dipping sauce - Whisk together peanut butter, honey, Tamari, and Sriracha. Add water a bit at a time until sauce reaches a smooth, pourable consistency. (Can be done up to 3 days ahead)
- Carrots / Cucumbers - Prep as directed and store in one container. (Can be done up to 3 days ahead)
- 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.
- Use fingers to loosen noodles if they are stuck together and break them into smaller pieces.
- Set out ingredients for filling summer rolls - noodles, shrimp, carrots, cucumbers, and mint leaves.
- 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.
- 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)
- Serve summer rolls with peanut sauce for dipping. Enjoy!
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!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!0 Helpful
Tasty but couldn't keep the rolls together0 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!0 Helpful
this was really fun to make.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.0 Helpful