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featured shrimp summer rolls.

Shrimp Summer Rolls Recipe

Course: Appetizer
Cuisine: asian
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 5 rolls
Calories: 259kcal
Author: Becky Hardin
These shrimp summer rolls are the perfect appetizer for any season! Rice paper is packed full of zesty shrimp, bright vegetables, and a spicy sauce. Healthy, flavorful, and easy to make, Vietnamese shrimp rolls are a must make!
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Ingredients

For the Shrimp

  • ½ pound medium shrimp peeled, deveined, and tails removed (about 15 shrimp)
  • 3 tablespoons olive oil divided
  • 2 tablespoons lime juice from 1 lime
  • 1 teaspoon lime zest from ½ lime
  • 1 teaspoon kosher salt

For the Summer Rolls

  • 5 sheets rice paper
  • 5 pieces butter lettuce
  • 2 carrots cut into matchsticks
  • 1 persian cucumber cut into spears
  • 1 avocado sliced
  • 2 green onions cut into 1-inch pieces
  • 10 fresh herb leaves parsley, thai basil, or mint

For the Sauce

  • cup ponzu sauce
  • 2 tablespoons sweet chili sauce
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon sesame seeds

Instructions

For the Shrimp

  • Add the shrimp, 2 tablespoons olive oil, lime juice, lime zest, and kosher salt to a large bowl and toss to combine. Cover and refrigerate for 15 minutes while you prepare the rest of the ingredients.
    ½ pound medium shrimp, 3 tablespoons olive oil, 2 tablespoons lime juice, 1 teaspoon lime zest, 1 teaspoon kosher salt
    raw shrimp in a white bowl with limes.
  • Once marinated, heat a large skillet over medium heat and add the remaining tablespoon of olive oil. Add the shrimp, making sure to put them all in a single layer. Cook for 2-3 minutes per side or just until the shrimp are opaque pink and c-shaped. Remove from the heat and set aside to cool.
    shrimp cooking in a skillet.

For the Summer Rolls

  • Fill a large shallow bowl with hot water.
  • Dip one sheet of rice paper in the hot water for 5 seconds, or just until it begins to soften. Then, place it on a clean work surface.
    5 sheets rice paper
  • Place 3 shrimp in the center of the rice paper. Add a piece of butter lettuce, a few sticks of carrot, a piece of cucumber, a slice of avocado, a few green onions, and two herb leaves on top.
    5 pieces butter lettuce, 2 carrots, 1 persian cucumber, 2 green onions, 10 fresh herb leaves, 1 avocado
    shrimp avocado cucumber and cilantro on rice paper on a cutting board.
  • Roll the summer rolls the same way you would a burrito– by folding the bottom over the toppings, folding the sides in, and then rolling upward to seal.
    1 shrimp summer roll on a white cutting board.
  • Repeat steps 2-4 with the remaining ingredients.

For the Sauce

  • Stir together the ponzu, sweet chili sauce, sesame oil, and sesame seeds.
    ⅓ cup ponzu sauce, 2 tablespoons sweet chili sauce, 2 teaspoons toasted sesame oil, 1 teaspoon sesame seeds
    shrimp summer rolls sauce in a white bowl.
  • Serve the rolls with the sauce and enjoy immediately.

Notes

Storage: Store shrimp summer rolls individually wrapped in plastic wrap in the refrigerator for up to 2 days.

Nutrition

Serving: 1roll | Calories: 259kcal | Carbohydrates: 20g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 1243mg | Potassium: 379mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4357IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 1mg