Description
These refreshing Shrimp Summer Rolls are a delightful, light appetizer perfect for warm weather. Using delicate rice paper wrappers filled with cooked shrimp, vermicelli rice noodles, fresh cucumbers, mixed greens, and fragrant herbs, these rolls are paired with a deliciously tangy peanut-soy dipping sauce. Quick to assemble and bursting with fresh textures and flavors, they make an ideal healthy snack or party finger food.
Ingredients
Scale
Summer Rolls
- 12 (8-inch) round rice paper wrappers
- 24 pieces cooked shrimp, shelled and tails removed
- 4 ounces vermicelli rice noodles
- 3 small Persian cucumbers, thinly sliced
- 1 cup mixed greens or lettuce
- 1/4 cup chopped fresh cilantro
- 3 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh chives
Dipping Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon peanut butter
- 1 tablespoon honey
- 1 tablespoon sesame seeds
- 1 teaspoon sesame oil
Instructions
- Cook Noodles: Prepare the vermicelli rice noodles according to package instructions, then drain and rinse under cold water to cool completely. Set aside.
- Prepare Assembly Area: Arrange your ingredients including rice paper wrappers, shrimp, noodles, cucumbers, mixed greens, and herbs on a clean surface or counter for easy assembly. Fill a large bowl with warm water, enough to submerge the rice paper sheets without boiling.
- Soften Rice Paper: Dip one rice paper wrapper into the warm water for about 5 seconds until it softens but remains pliable. Carefully remove it and lay flat on a cutting board or clean surface.
- Assemble Rolls: On the softened rice paper, place 3 shrimp pieces, about 1/4 cup of cooled noodles, a few leaves of mixed greens, sliced cucumber, and a pinch of chopped cilantro, mint, and chives. Fold the bottom edge over the filling, fold in the sides, and roll tightly to form a sealed roll like a burrito. Repeat for remaining ingredients.
- Make Dipping Sauce: In a small bowl, whisk together soy sauce, rice vinegar, peanut butter, honey, sesame seeds, and sesame oil until smooth and well combined.
- Serve: Arrange the summer rolls on a serving platter and serve alongside the peanut-soy dipping sauce.
Notes
- Do not let rice paper soak for too long in water or it will tear.
- For best texture, use fresh herbs like cilantro, mint, and chives to brighten flavors.
- You can substitute cooked shrimp with cooked tofu or chicken for variations.
- Serve immediately after rolling to prevent rice paper from becoming too sticky.
- The dipping sauce can be adjusted by adding chili flakes for heat or lime juice for extra tang.
