These fresh shrimp summer rolls are filled with fragrant mint and basil leaves, fresh vegetables, lightly dressed rice noodles, chopped peanuts, and shrimp. A creamy, Vietnamese peanut sauce accompanies the rolls for dipping and completes this fresh and flavorful appetizer.
Table of Contents
Why You’ll Love This Recipe
Summer is nearly here, and to celebrate I’m featuring these fresh Shrimp Summer Rolls, which are packed with fresh herbs, pre-cooked shrimp, fresh veggies, microgreens, and zippy rice noodles. A creamy, Vietnamese peanut sauce provides a luxurious contrast, like wrapping yourself in a soft beach towel (oh summer, I love you). They’d be a lovely side dish or appetizer for a weekend feast.
These fresh summer rolls are filled with fragrant mint and basil leaves, crunchy vegetables, lightly dressed rice noodles, chopped peanuts, and fresh shrimp. I also added microgreens because I love their flavor (and they’re packed with nutrition), but you can use a few spinach leaves instead. While the rolls are refreshing and light, a creamy peanut sauce gives them substance.
The rice paper sheets take a bit of practice to roll up, but it’s the perfect time to embrace the process, which I talk about in this newsletter. When we become fully present in the process instead of focusing on the end result, we can find more ease and even pleasure in cooking. You will inevitably have a sheet of rice paper tear (or two, or three!)—it’s okay. Keep practicing, and remember that there is no life in perfectionism.
While these summer rolls incorporate Vietnamese flavors, they’re in no way meant to be authentic—for more authentic Vietnamese recipes I highly recommend Andrea Nguyen‘s fabulous newsletter, Pass the Fish Sauce, as well as her gorgeous, easy-to-follow books (listen to my podcast episode with Andrea here).
Ingredient Notes
Shrimp Summer Rolls
- thin rice noodles: Also called rice vermicelli noodles or rice stick noodles.
- neutral vegetable oil
- fresh lime juice
- fish sauce
- salt and freshly ground black pepper
- cooked shrimp, peeled and deveined
- fresh mint leaves and/or basil leaves
- shredded carrots
- microgreens
- package of rice paper rounds: You can find rice paper wrappers at your local grocery store or Asian market. If hard to find, you can find them online as well.
Creamy Dipping Sauce
- roasted, salted peanuts
- garlic cloves
- fresh ginger, coarsely chopped
- natural creamy peanut butter
- low-sodium soy sauce or Tamari
- honey or maple syrup
- sriracha, to taste
- fish sauce
- water
- salt
Step-by-Step Instructions
Make the Homemade Peanut Sauce
Step 1
Place the peanuts in a mini food processor or high-speed blender and pulse until finely chopped. Transfer the nuts to a bowl and set aside (these will be used later to sprinkle inside the rolls).
Step 2
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, sriracha to taste, and fish sauce to taste (different brands vary in their intensities—I go for 2 teaspoons of Red Boat Brand).
Step 3
Season lightly with salt (the fish sauce is salty, so you won’t need much), and process until smooth. Add the water—if your peanut butter is runny, cut back on the water slightly; you can always add more at the end (conversely, if your peanut butter is really thick you might need a splash of more water). The sauce should be silky and pourable (although you do you!). Pour the sauce into a serving bowl and set aside.
Assemble the Summer Rolls
Step 1
Cook the noodles according to the 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.
Step 2
Cut off the shrimp tails and slice the pieces of shrimp in half horizontally. Set up all your fixings.
Step 3
Fill a pie dish 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 flat work surface. Arrange a few mint and basil leaves down the center of the sheet, followed by a layer of rice noodles, a sprinkle of chopped peanuts, some shredded carrots, some microgreens, and 3 shrimp halves.
Step 4
Fold bottom of wrapper over the filling, then tuck in the sides and roll it up into a tight cylinder like a burrito. Place seam side down on a platter. Repeat with the remaining wrappers.
Step 5
Serve these Vietnamese summer rolls with the peanut sauce for dipping (you can serve them whole or cut in half if feeding a crowd.
Recipe Tips
- Different brands of rice paper vary, and some tear more easily than others. I’ve been using the Three Ladies Brand, which I recommend.
- The peanut sauce is also amazing with grilled chicken, shrimp, or pork skewers, as well as on salads, noodles, and bowls.
Storage Tips
The peanut sauce can be refrigerated for up to 3 days. Bring it to room temperature before serving.
The rolls can be covered tightly (or transferred to an airtight container) and refrigerated for up to 8 hours before serving.
More Recipes to Try
Stay Connected
I'd love to answer any of your questions and see what you're cooking!! Don't forget to give this recipe a star rating and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @nickisizemore so that I can share your creations!
Get the Recipe
Shrimp Summer Rolls with Vietnamese Peanut Sauce
Ingredients
Shrimp Summer Rolls
- 4 ounces thin rice noodles (also called rice vermicelli or rice stick 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 cup mint and/or basil leaves
- 1 cup shredded carrots (1 large carrot)
- 1 ½ cups microgreens
- 8 8-to 9- inch rice paper rounds
Creamy Dipping Sauce
- ¼ cup roasted salted peanuts
- 1 clove garlic
- 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
- pinch of salt
Instructions
Make the Peanut Sauce
- Place the peanuts in a mini food processor or high-speed blender and pulse until finely chopped. Transfer the nuts 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, sriracha to taste, and fish sauce to taste (different brands vary in their intensities—I go for 2 teaspoons of Red Boat Brand).
- Season lightly with salt (the fish sauce is salty, so you won’t need much), and process until smooth. Add the water—if your peanut butter is runny, cut back on the water slightly; you can always add more at the end (conversely, if your peanut butter is really thick you might need a splash more water). The sauce should be silky and pourable (although you do you!). Pour the sauce into a serving bowl and set aside.
- Do Ahead: The peanut sauce can be refrigerated in an airtight container for up to 3 days. Bring it to room temperature before serving.
Assemble the Summer Rolls
- Cook the noodles according to the 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 few mint and basil leaves down the center, followed by a layer of rice noodles, a sprinkle of the chopped peanuts, some shredded carrots, some microgreens and 3 shrimp halves.
- 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 the summer rolls with the peanut sauce for dipping (you can serve them whole or cut in half if feeding a crowd).
- Do Ahead: The rolls can be covered tightly (or transferred to an airtight container) and refrigerated for up to 8 hours before serving.
Notes
Recipe Tips
- Different brands of rice paper vary, and some tear more easily than others. I’ve been using the Three Ladies Brand, which I recommend.
- The peanut sauce is also amazing with grilled chicken, shrimp, or pork skewers, as well as on salads, noodles, and bowls.
Leave a Comment