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–+ servings
Overhead picture of shrimp summer rolls with nuoc cham and peanut dipping sauce.
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5 from 1 vote

Summer Rolls With Shrimp

Easy Summer Rolls are a delightful dish that's both refreshing and flavorful. Perfect for a light meal, healthy snack, or a tasty appetizer.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: Vietnamese
Keyword: easy, fresh spring rolls, healthy snack, quick, spring, summer, summer rolls
Servings: 4 Servings
Calories: 400kcal
Author: Bethany Galloway

Ingredients

For the noodles:

  • 4 oz thin rice vermicelli noodles
  • 2 cups coconut milk or coconut berveage or water
  • 1 teaspoon sesame oil

For the shrimp:

  • 1 tablespoon sesame oil
  • 2 tablespoons soy sauce or tamari
  • 1 small chili diced
  • 1 garlic clove minced
  • 2 green onion stems chopped
  • 1 teaspoon garlic minced
  • 1 tablespoon honey
  • 8 oz shrimp fresh or frozen (thawed)

For the roll:

  • 8 Rice paper wrappers or 16 if you want to double-wrap them
  • 1/2 carrot thinly sliced
  • 1/2 cucumber thinly sliced
  • 1/2 red bell pepper thinly sliced
  • Fresh basil leaves 2-3 per roll, to taste
  • Fresh mint leaves 2-3 per roll, to taste
  • 1 Fresh lime cut into 8 wedges

Sauces

  • Peanut Dipping Sauce Recipe see note 1
  • Nuoc Cham Dipping Sauce Recipe see note 2
US Customary - Metric

Instructions

For the noodles:

  • Cook the vermicelli noodles as per the package instructions, or cook them in 1 can of coconut milk, plus water as needed.
    Vermicelli cooking in coconut milk.
  • Drain the noodles and toss them with 1 teaspoon of sesame oil.
    Adding sesame oil to vermicelli noodles.

For the shrimp:

  • Add the sesame oil and soy sauce to a medium skillet over medium-high heat.
    Adding soy sauce to a skillet.
  • When the oil and soy sauce are hot, add the garlic, chili pepper, and green onion, and sauté for 2-3 minutes, until fragrant and tender.
    Adding garlic, chili pepper, and green onion to a skillet.
  • Add the honey and stir until combined.
    Adding honey to a skillet.
  • Add the shrimp, stir well, and cook until pink and no longer translucent (about 5 minutes).
    Cooked shrimpm and garlic chili sauce in a skillet with a wooden spoon.
  • Remove the pan from the heat and set it aside.

For the rolls:

  • Place 1 rice paper in a bowl of water (I used a large pasta bowl) and let it sit for about 30 seconds-1 minute. Don’t leave it too long or it will be difficult to work with.
    Rice paper wrapper in a bowl of water.
  • Grab a plate or chopping board and lightly dampen the surface.
    Wetting a grey plate with water.
  • Place the rice paper flat on the surface, smoothing out the edges as necessary. Place another sheet of rice paper in the water bowl.
  • Lay 3 shrimp in the middle of the rice paper, followed by 2-3 tablespoons of the vermicelli noodles.
    Vermicelli on a rice paper wrapper on a grey plate.
  • Add the carrot, cucumber and bell pepper.
    Vegetables on top of vermicelli rice on a grey plate.
  • Spoon a tablespoon of the shrimp sauce over the ingredients and squeeze a wedge of lime over it all.
    Spooning shrimp sauce into a fresh spring roll.
  • Place a 2-3 fresh basil leaves and 2-3 fresh mint leaves on top.
    Adding fresh herbs to a summer roll on a grey plate.
  • Roll the summer roll up by folding the side closest to you up over the ingredients first, then fold over each side, and then roll it over the top of the rice paper.
    Rolling the sides of a summer roll in.
  • Repeat with a second rice paper wrapper if desired.
  • Serve and enjoy!

Notes

  1. Peanut Dipping Sauce Recipe
  2. Nuoc Cham Recipe
  3. Spicy Hoisin Sauce: Simply mix 4 tablespoons of hoisin with 2 teaspoons of a hot sauce of your choice (like Franks or Sriracha). Thin it out with 1 teaspoon of sesame oil if desired.
  4. Rice Paper: Not all rice wrappers are created equal. Look for ones that are slightly thicker, as they're less likely to tear when rolling. If you're new to using rice paper, it might be a good idea to buy an extra pack. This way, if a few tear or don't turn out perfectly, you have backups, or you can double-wrap them.
  5. Customizing Your Filling: While the recipe provides a guideline for the fillings, summer rolls are incredibly versatile. Feel free to add or omit ingredients based on your preferences.
  6. Storage Instructions: Place the rolls in an airtight container, ensuring they aren't touching each other. If they're in close contact, place a piece of parchment paper or a lettuce leaf between them, or wrap them in plastic wrap to prevent sticking.
  7. Fridge: Always store your leftover summer rolls in the refrigerator. They can last for up to two days when stored correctly. However, it's worth noting that while the rolls will still taste good, the rice paper might lose some of its elasticity over time, making it a bit chewier than when fresh.
  8. Rejuvenating Leftover Rolls: If you find that your refrigerated rolls have become a tad dry, here's a trick: Wrap a damp paper around the Thai summer roll. Microwave it for just 10-15 seconds. This process helps to reintroduce some moisture into the rice paper, making it more pliable and closer to its original texture.

Nutrition

Calories: 400kcal | Carbohydrates: 62g | Protein: 18g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 95mg | Sodium: 849mg | Potassium: 394mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1947IU | Vitamin C: 43mg | Calcium: 158mg | Iron: 3mg