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Fresh Shrimp Summer Rolls Recipe with Easy Zesty Peanut Sauce

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Fresh shrimp summer rolls with crisp veggies and fresh herbs, served with a zesty peanut sauce. A light, healthy, and quick recipe perfect for summer gatherings or a refreshing meal.

Ingredients

Scale
  • 12 large shrimp, peeled and deveined (medium-sized, fresh or thawed frozen)
  • 8 rice paper wrappers (round, about 8-inch diameter)
  • 1 cup vermicelli rice noodles, cooked and drained
  • 1 cup shredded carrots
  • 1 cup thinly sliced cucumber (seedless preferred)
  • 1 cup fresh mint leaves
  • 1 cup fresh cilantro leaves
  • 1 cup butter lettuce or leaf lettuce, torn into small pieces
  • 1 avocado, sliced (optional)
  • ½ cup creamy peanut butter (natural, no-added-sugar preferred)
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon fresh lime juice
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • ½ teaspoon chili garlic sauce or Sriracha (adjust to taste)
  • 3–4 tablespoons warm water (to thin the sauce)

Instructions

  1. Bring a pot of water to a boil. Add the shrimp and cook for 2-3 minutes until pink and opaque. Remove with a slotted spoon and place in an ice bath to cool quickly. Pat dry and slice each shrimp in half lengthwise.
  2. Cook vermicelli rice noodles according to package instructions, usually soaking in hot water for 5-7 minutes until tender. Drain and rinse under cold water to stop cooking. Toss with a little sesame oil or neutral oil to prevent sticking.
  3. Shred carrots, slice cucumbers thinly, pick mint and cilantro leaves, tear lettuce, and slice avocado if using. Keep everything fresh and ready to assemble.
  4. In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, grated ginger, minced garlic, chili garlic sauce, and warm water. Adjust water for your preferred consistency.
  5. Fill a wide, shallow dish with warm water. Dip one rice paper for 5-8 seconds until just pliable but not too soft. Lay it flat on a clean surface or cutting board.
  6. On the bottom third of the rice paper, layer a small handful of noodles, a few carrot strips, cucumber slices, a couple mint and cilantro leaves, some lettuce, and 2 shrimp halves (pink side down). Add avocado slices if desired.
  7. Fold the bottom edge over the filling, then fold in the sides snugly. Roll tightly toward the top edge to seal the roll. Place on a plate and cover with a damp cloth to keep moist.
  8. Repeat with remaining rice papers and filling ingredients. Serve immediately with zesty peanut sauce on the side.

Notes

Do not overcook shrimp to avoid rubbery texture. Soak rice paper just until pliable to prevent tearing. Adjust peanut sauce thickness by adding warm water gradually. Keep rolls covered with a damp cloth to prevent drying. For vegan option, substitute shrimp with tofu or tempeh. Use tamari instead of soy sauce for gluten-free. Serve immediately for best texture; refrigerate leftovers up to 24 hours with damp paper towel to prevent drying.

Nutrition

Keywords: shrimp summer rolls, fresh spring rolls, peanut sauce, Vietnamese recipe, healthy appetizer, gluten-free, low-carb, easy summer recipe

Find it online: https://cooksybite.com/fresh-shrimp-summer-rolls-recipe-with-easy-zesty-peanut-sauce/