Shrimp Summer Rolls Recipe

5 from 1 vote

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!

Prep Time20

Cook Time10

Total Time30

Course: Appetizer

Cuisine: asian

Servings: rolls

Author: Becky Hardin

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

⅓ 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
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.

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
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.
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
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.

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