These summer shrimp rolls with spicy peanut sauce come together quickly once you have all of your ingredients prepped. You can cook the shrimp and vermicelli in advance, and slice peppers, scallions, and make the spicy peanut sauce a day ahead. These are also great for a party because you can roll these in advance, or even put all of the ingredients out so your guests can make their own. You can vary the ingredients by adding slivers of English cucumber, fresh sprouts, or avocado slices. A great way to clean out the refrigerator, and boost your vegetable intake!
We are in the middle of a heat wave here in New Jersey, so as a Registered Dietitian Nutritionist, I’m always looking for healthy meals to get on the table fast without turning on the oven, and this recipe checks all the boxes.
How to Make Summer Shrimp Rolls
Have all of your ingredients prepped and ready, because these move quickly. The wrappers are typically called spring roll wrapper, or sometimes rice paper. Your wrapper gets dipped in warm water, but just until it is soft and pliable enough to work with. I like to use a saute pan the same shape and size of the rice wrapper so I can add a little more water and gently heat it on the stove top as the rice wrappers start to absorb the water in the pan. Once the rice paper is soft enough to work with, lay in on a clean surface, like a granite countertop, or a large cutting board. Smooth out the rice paper, and then start to layer your ingredients on the rice paper. I like to place the vegetables and vermicelli vertically towards bottom of the rice paper for easy rolling. The lettuce will go down first, then a light layer of your other vegetables, like bell pepper and scallions. It’s best to avoid overstuffing these or they may burst open.
Take your cooked, cooled shrimp and slice lengthwise down the middle (cutting through where the vein was) to make two equal halves. (You can always swap in slices of tofu if you would like to make this vegetarian. There are commercial brands of baked tofu that would be good to use, as they are dry and will leave you with a soggy product.)
Folding up from the bottom, carefully bring rice wrapper over the vermicelli, then tuck in the sides, roll once, and then place two or three (depending upon the size and number of shrimp you have) pink side down just above where the rice wrapper was rolled up.
Continue to roll the rice wrapper up over the shrimp, then tuck in the sides, and keep rolling using light pressure for a tight roll.
Let the finished rolls rest with the end of wrapper side down – This will help them to stay together when you pick them up and are ready to eat them. Continue on to remaining wrappers until you are out of ingredients, or have made as many as you need.
Are Summer Shrimp Rolls Healthy?
These are a very healthy choice for a meal or snack, or an appetizer for a party. They are high in lean protein from the shrimp, and high in anti-inflammatory phytonutrients and a good source of fiber from the colorful herbs and vegetables. The spicy peanut sauce has healthy fats, and makes them very satisfying.
Jump to RecipeInstagram Tutorial: How to Make Summer Shrimp Rolls
Are Summer Shrimp Rolls Gluten Free?
This recipe is gluten free. The vermicelli noodles are made of rice, and the tamari is gluten free. If you have celiac disease, or other condition where you absolutely need to avoid gluten, be sure to seek out certified gluten free products. Soy sauce is not gluten free, but most brands of tamari are. Be sure to check your labels if you follow a gluten free diet
How long are Summer Shrimp Rolls Good For?
These are best eaten within a day, but can store in the refrigerator for up to three days. If you are using more perishable ingredients like cucumber or avocado, then they should be eaten within one to two days.
What to Serve With Summer Shrimp Rolls
Serve summer shrimp rolls with the spicy peanut recipe below for dipping. You can also use commercial bought peanut sauce, or even duck sauce if you prefer sweet over spicy. For sides, you can’t go wrong with a simple, colorful stir fry, like broccoli and bell peppers.
Instagram Tutorial: How to Make Spicy Peanut Sauce
Book a FREE call to discuss how I can help with your nutritional concerns HERE
Vietnamese Summer Shrimp Rolls
This is hands down my favorite hand held food. Great for walk around parties with finger foods. No frying, so waistline friendly to boot. I use jumbo U8 wild caught shrimp which are 2 oz per shrimp, hence only one shrimp cut lengthwise. If you use smaller shrimp, you can add more pieces – just be careful not to overstuff the roll, or the wrapper will break. You can substitute any veggies you like, such as English cucumber, or for a more decadent roll, add some thinly sliced avocado. Once you get the rice paper wet enough to work with, work quickly. Make sure you have all of your ingredients ready before starting the wrapping process. Use leftover peanut sauce to top noodles or lettuce wraps.
Ingredients
8 rice paper wrappers
- 8 lettuce leaves about 1″ x 2″ each
- 2 c cooked vermicelli noodles
- 1/2 cup chopped fresh mint
- 1/2 cup chopped fresh Thai basil
- 1 tsp tamari
- 1 tsp toasted sesame oil
- 1 bunch green onion thinly slice white portion, sliver green tops lengthwise
- 1 medium red bell pepper cut in slivers
- 8 jumbo shrimp cooked, peeled and deveined, cut in half lengthwise
Chili Peanut Sauce
- 1 cup natural salted peanut butter
- 1 inch piece of fresh ginger grated
- 2 small or 1 large clove of garlic crushed
- 2 tbsp hoisin sauce
- 2 tbsp tamari
- 1/2 tsp hot chili pepper in oil
- Juice of 1 lime
- 1/2 cup water
- 1/4 cup chopped scallions
Instructions
In a bowl, mix vermicelli, mint, basil, tamari, and sesame oil
-
Dip 1 rice paper wrapper in warm water until just pliable, about 10 seconds
-
Place on cutting board, smooth out
-
Place one lettuce leaf on the center bottom of wrapper
-
Top with 1/4 c vermicelli, and 1/8th red bell pepper and scallion, placing all horizontally
-
Place 2 shrimp halves on top 1/3 of wrapper with pink side facing down
-
Working from the bottom, fold wrapper over vermicelli, fold in sides, then continue to roll over shrimp on second rotation, tucking in sides tightly, but carefully so as not to break the delicate wrapper
-
Repeat with remaining wrappers
Serve with duck sauce or chili peanut sauce
-
Blend all peanut sauce ingredients with a hand blender until smooth, reserving water and scallions
-
Slowly add enough water while blending to thin to desired consistency, then adjust seasonings to taste as needed
-
Stir in chopped scallions and serve
Recipe Notes
These can be made a day ahead. They will hold together better if you give them at least a few minutes to rest before serving.
