Shrimp Summer Rolls

cropped square image of shrimp rolls on a plate

4.92 from 24 votes

Shrimp Summer Rolls with Peanut Butter Dipping Sauce - a super refreshing, cool, crisp and great dinner to have this summer. Works as an appetizer or a meal.

Prep Time15

Cook Time10

Additional Time15

Total Time40

Course: Dinner Recipes

Cuisine: American

Servings:

Author: Erin Sellin

Ingredients

Shrimp

12 medium shrimps peeled and deveined
3 Tablespoons olive oil
1 Tablespoon garlic minced
1 teaspoon honey
1 teaspoon dried oregano
½ teaspoon grounded dried red chili optional
1/2 teaspoon salt
1/4 teaspoon black pepper

Peanut Butter Sauce

⅓ cup cream peanut butter
1 teaspoon ginger powder
1 teaspoon garlic powder
½ teaspoon cayenne pepper
1 teaspoon low sodium soy sauce
½ cup honey

Summer Rolls Fillings

6 round rice wrappers
½ red bell peppers sliced
2 Tablespoons mint leaves
2 Tablespoons cilantro leaves
1 small carrot peeled and sliced
2 inches of a medium cucumber sliced
2 ounces rice vermicelli

Soy Dipping Sauce

2 Tablespoons green onions finely chopped
1 Tablespoon mirin
1 Tablespoon lime juice
1 Tablespoon sesame oil
2 1/2 teaspoon low-sodium soy sauce
1 teaspoon sugar
1/4 teaspoon fish sauce

Instructions

Prepare the shrimp marinade.

In a large bowl combine the shrimp with the rest of the ingredients. Toss until they are evenly coated. Cover and let stand at room temperature for 15 minutes.
12 medium shrimps, 1 Tablespoon garlic, 1 teaspoon dried oregano, ½ teaspoon grounded dried red chili, 1 teaspoon honey, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 3 Tablespoons olive oil

Peanut Butter Sauce

In a small bowl, add peanut butter, ginger, garlic, cayenne pepper, soy sauce and honey. Stir until nice and smooth. Taste and adjust the honey if you want it sweeter or add more cayenne if you like it spicy.
⅓ cup cream peanut butter, 1 teaspoon ginger powder, 1 teaspoon garlic powder, ½ teaspoon cayenne pepper, 1 teaspoon low sodium soy sauce, ½ cup honey

Soy Dipping Sauce

Add all of the ingredients to a small bowl and whisk until smooth.
2 Tablespoons green onions, 1 Tablespoon mirin, 1 Tablespoon lime juice, 1 Tablespoon sesame oil, 2 1/2 teaspoon low-sodium soy sauce, 1 teaspoon sugar, 1/4 teaspoon fish sauce

Cook Shrimp

Heat a large skillet over medium high heat. Add all of the shrimp and marinade to the pan. Cook for 2-3 minutes on each side until the shrimp is pink and cooked through.

Assemble Rolls

Fill a medium or large bowl with lukewarm water. Working with 1 piece of rice paper at a time, soak rice paper until soft, about 30 seconds.
6 round rice wrappers
Place it on a wooden cutting board. Place fillings in the middle and close the bottom side first. Bring the left and right side together and start rolling the rice paper gently. With your fingers push the fillings towards you. Keep rolling and seal.
½ red bell peppers, 2 Tablespoons mint leaves, 2 Tablespoons cilantro leaves, 1 small carrot, 2 inches of a medium cucumber, 2 ounces rice vermicelli
Repeat until no shrimp is left. 2 shrimps per roll.
Serve cold with the one or both of the dipping sauces

Nutrition