These shrimp winter rolls are an awesome main course or appetizer, no matter the season!

Shrimp winter rolls

Imagine a family of vibrant, crunchy shrimp summer rolls wearing warm, snuggly cashmere sweaters… (Is it a problem that I often envision my food as people?). These “winterized” summer rolls are filled with shrimp, carrots, beets, avocado, cilantro and mint. They’re served with a thick and creamy peanut sauce that feels like a mink coat over a bikini. The rolls are a delicious and refreshing wintertime meal or appetizer, with just enough gusto to keep you satisfied.

Shrimp winter rolls lined up on a serving platter with peanut sauce on the side.

Healthy winter rolls

I’m not into terms like “clean eating” and “diet” but I do try to keep a balance in the long-term. Some days or weeks are filled with excess (read: holidays), but then others are filled with vegetables and stuff. I find that it usually balances out, and that there’s always room for dark chocolate. Last week we got home from a New Years trip to the Adirondacks with friends, and I was craving bright, crunchy foods (that weren’t potato chips). These winter rolls fit the bill.

Close-up of a winter roll dipped in peanut sauce.

Summer rolls taste better in winter

The rolls are packed with grated beets and carrots, avocado slices, herbs, rice noodles and shrimp. A thick, rich peanut sauce (using only peanut butter and water as the base), takes them into wintertime territory.

How do you make winter rolls?

I use brown rice paper wrappers for these rolls, but you can use any rice paper you can find. I’d advise buying more wrappers than you’ll need, as some will inevitably tear (some brands are better than others).

All of the ingredients for the shrimp winter rolls laid out on a countertop.

You first dip a sheet of rice paper into warm water to soften, then transfer it to a work surface, fill it up, and roll it up gently, like a burrito. It’s a bit of an assembly line, but once you get going it moves fairly quickly (especially if you have some extra hands to help). And hey, if worse comes to worse, you can always ditch the papers altogether and make noodle bowls. ?

Creamy Peanut Sauce

If I could bathe in this peanut sauce, I would. It’s made with just peanut butter and water as the base, but it gets a ton of flavor from ginger, garlic, fish sauce, tamari and sriracha. A touch of honey balances all the flavors. It’s also fabulous as a dipping sauce for chicken kebabs or as a finishing sauce for grain bowls (Build-a-Bowl style!).

Close-up of creamy peanut sauce.

How do you serve winter rolls?

The rolls are a fun build-your-own weeknight dinner, and they also make for a killer appetizer or game-time snack. The recipe makes 8 rolls, but you can cut them in half to serve a crowd. (p.s. they’re one of my favorite Super Bowl apps!)

Other appetizers to try:

Get the recipe!

Shrimp Winter Rolls (a.k.a Summer Rolls Dressed up for Winter) with Creamy Peanut Sauce

Imagine a family of vibrant, crunchy shrimp summer rolls wearing warm, snuggly cashmere sweaters, and you have these “winterized” summer rolls. They get filled with shrimp, carrots, beets, avocado, cilantro and mint, and are dipped into a thick and creamy peanut sauce that feels like a mink coat over a bikini. The rolls are a delicious and refreshing wintertime (or anytime) meal, and they’re also a killer appetizer or game-time snack (cut the rolls in half to serve a crowd). Be sure to buy more rice paper rounds than you’ll need, as some will inevitably break (I use brown rice wrappers). The rich and creamy sauce is also awesome with chicken kebabs or with grain or noodle bowls.
Prep Time30 mins
Total Time30 mins
Course: Appetizer
Cuisine: American
Keyword: easy summer rolls, shrimp summer rolls, summer rolls recipe, thai winter rolls
Servings: 8 rolls


Peanut Sauce

  • ¼ cup roasted, salted peanuts
  • 1 garlic clove
  • 1 teaspoon coarsely chopped ginger
  • ½ cup creamy natural peanut butter
  • 2 teaspoons low-sodium tamari or soy sauce
  • 2 teaspoons honey
  • 1-2 teaspoons sriracha, to taste
  • 1-2 teaspoons fish sauce, to taste
  • ½ cup water, plus more as needed
  • Salt

Summer Rolls

  • 4 ounces thin rice noodles or bean thread noodles
  • 1 teaspoon neutral vegetable oil
  • 2 teaspoons fresh lime juice
  • 1 teaspoon fish sauce
  • Salt and freshly ground black pepper
  • 12 peeled and deveined cooked medium shrimp
  • 1 medium carrot, shredded
  • 1 medium beet, golden or red, shredded (alternatively, you could use shredded Napa cabbage)
  • 1 large avocado, pitted and thinly sliced
  • 1 cup mint leaves
  • 1 cup cilantro leaves
  • 8 8-to 9- inch rice paper rounds (I used brown rice papers)


Peanut Sauce

  • Place the peanuts in a mini food processor or high-speed blender and pulse until finely chopped. Transfer to a bowl and set aside (these will be used later to sprinkle inside the rolls).
  • In the same processor or blender (no need to wash), add the garlic and ginger, and process until finely chopped. Add the peanut butter, tamari, honey, 1-2 teaspoons of sriracha (depending on how spicy you like it), 1-2 teaspoons of fish sauce (different brands vary in their intensities—I go for 2 teaspoons of Red Boat Brand), and the water. Season lightly with salt (the fish sauce is salty, so you won’t need much). Process until smooth. If the sauce is really thick, add another tablespoon or two (or more) of water to thin to your liking. Pour the sauce into a serving bowl and set aside.

Summer Rolls

  • Cook the noodles according to package directions. Toss with the oil, lime juice and fish sauce. Season with salt and pepper. Give the noodles a taste—if you think they could use more lime juice or fish sauce, go for it.
  • Cut off the shrimp tails and slice the shrimp in half horizontally. Set up all your fixings.
  • Fill a pie plate with warm water. Working with 1 rice paper round at a time, dip it into the warm water and let it soak until softened, about 30 seconds. Transfer to a work surface. Arrange a layer of rice noodles across the middle, followed by a sprinkle of the chopped peanuts, some carrots, beets, a slice of avocado, a few cilantro and mint leaves, and 3 shrimp halves (don’t worry about the order; this is just what I do).
  • Fold the bottom of the rice paper up over the filling, then tuck in the sides and roll it up tightly like a burrito. Transfer, seam side down, to a platter. Repeat with the remaining rice papers. Serve with the peanut sauce for dipping.


Do Ahead:
  • The peanut sauce can be refrigerated for up to 3 days. Bring it to room temperature before serving. 
  • The rolls can be covered with damp paper towels then plastic wrap and refrigerated for up to 2 hours.
  • I use brown rice papers, but you can use white rice paper wrappers if you prefer.

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