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a platter of shrimp summer rolls
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Shrimp Summer Rolls with Vietnamese Peanut Sauce

By Nicki Sizemore
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. 

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. 

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.
Loved this recipe? Check out @nickisizemore for more!