Shrimp Summer Rolls with Sesame Soy Dipping Sauce – a super refreshing, cool, crisp and great dinner to have this summer. Works as an appetizer or a meal.
Today I am surprising my 10 year old by taking him to a Colorado Rockies game. I try to take him to one game a season, but he already went to a couple with my parents, so he really isn’t expecting it. Plus I scored a great deal on tickets, so he is going to be so excited when he sees how good our seats are. I am excited because our seats are in the shade, and it is supposed to be HOT today. Maybe his dream of catching a foul ball will actually happen….probably not, but the kid can dream! We actually caught a foul ball at a baseball game when I was a kid, so I guess it does happen.
Recently my son saw the latest Cooking Light magazine sitting on the table. He decided to page through it, and kept calling out things that he thought looked and sounded good. So I took note, and put those things on the menu for the next week. My husband said since he had the ideas, he got to help make dinner each of those nights. So we made the grocery list together, went shopping, and worked on meals together for the week! It was nice for me to have help, and to have him interested for sure. But I also think it was really good for him to see what goes into getting food on the table each week. He helps a lot around the house, but not necessarily with actually meal prep. And these Shrimp Summer Rolls were the perfect thing to have him help with. So easy, no real cooking required, and we could make them ahead of time so we were stressed and under a time crunch at dinner.
Our family pretty much loves anything that involves shrimp. So I wasn’t really that surprised when he picked out this summer roll recipe. My son likes egg rolls, but has never had a summer roll before, so I am not sure he really knew what he was getting himself into. You do need to boil noodles for 3 minutes, but aside from that there is no heat or cooking required. So if you have kids around, this is a super easy recipe to have them help with. My son layered the ingredients and I rolled. For our first attempt and summer rolls, I think we did pretty darn good! The sesame-soy dipping sauce is a great compliment for these shrimp summer rolls.
- 2 oz uncooked rice vermicelli noodles
- 12 medium cooked shrimp , tails removed
- 4 (8-inch) round rice paper sheets
- 1/2 cup very thinly sliced napa (Chinese) cabbage
- 6 mint leaves , finely chopped
- 2 Tbls dry-roasted peanuts , chopped
- 1 Tbls jalapeno , seeded and finely chopped
- 2 Tbls green onions , finely chopped
- 1 Tbls mirin (sweet rice wine)
- 1 Tbls lime juice
- 1 Tbls sesame oil
- 2 1/2 tsp low-sodium soy sauce
- 1 tsp sugar
- 1/4 tsp fish sauce
- Bring a medium sauce pan to boil. Cook noodles for 2-3 minutes, according to the package directions. Drain and cool.
- Fill a shallow dish with warm water. Place 1 rice paper sheet in the dish, and let stand for a few seconds until soft. Place on a dry paper towel.
- Put 3 shrimp across the bottom third of the sheet, leaving a 2 inch board. Top with 2 Tbls of cabbage, 1/4 of the mint leaves, 1 tsp peanuts, 1/4 of the jalapeno, and 1/4 cup of the cooked noodles.
- Fold the bottom of the sheet over the filling. Fold in the sides, and roll to seal. Place seam side down on a plate. Cover with a damp paper towel so it does not dry out until you are ready to serve.
- Repeat with remaining ingredients.
- To prepare the sauce, combine all of the ingredients in a small bowl and whisk until combined.
- Serve immediately or place in fridge until ready to serve.
Are you looking for other great summer dinner ideas?