These Summer Rolls with Shrimp are a great way to enjoy fresh ingredients in a fun and interactive way. They’re visually appealing, easy to customize, and ideal for light lunches, appetizers, or party platters. The combination of crunchy veggies, fragrant herbs, and juicy shrimp wrapped in delicate rice paper creates a satisfying texture and taste. Plus, they’re gluten-free and low in calories.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
rice paper wrappers cooked shrimp, halved lengthwise vermicelli rice noodles carrot, julienned cucumber, julienned red bell pepper, thinly sliced fresh mint leaves fresh cilantro leaves fresh basil leaves lettuce leaves (such as butter lettuce) optional: hoisin-peanut dipping sauce or nuoc cham (Vietnamese dipping sauce)
Directions
Cook the vermicelli noodles according to package instructions. Drain, rinse with cold water, and set aside.
Prepare all the vegetables and herbs by washing, drying, and slicing them into thin strips or bite-sized pieces.
Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for 10–15 seconds, or until it softens.
Lay the softened rice paper on a clean surface or damp towel. Place a few pieces of lettuce, noodles, vegetables, herbs, and shrimp near the bottom third of the wrapper.
Fold the sides inward, then tightly roll the wrapper from the bottom up, securing all the fillings inside.
Repeat with the remaining ingredients.
Serve immediately with your choice of dipping sauce.
Servings and timing
This recipe makes approximately 8 summer rolls. Prep time: 25 minutes Cook time: 5 minutes Total time: 30 minutes
Variations
Vegetarian version: Omit the shrimp and add tofu or extra avocado for a plant-based option.
Spicy twist: Add thin slices of jalapeño or drizzle sriracha into the rolls.
Fruity flavor: Include slices of mango or pineapple for a sweet contrast.
Different protein: Swap shrimp for cooked chicken, crab, or smoked salmon.
Noodle-free: Leave out the vermicelli for a lighter, carb-free roll.
Storage/Reheating
Store leftover rolls in an airtight container lined with a damp paper towel to keep them moist. Cover with another damp paper towel and seal the container. Refrigerate for up to 2 days. Avoid freezing. To serve again, bring to room temperature before eating. Do not microwave or reheat, as the rice paper can become gummy or fall apart.
FAQs
What’s the difference between summer rolls and spring rolls?
Summer rolls are served fresh and not fried, usually wrapped in rice paper and filled with fresh vegetables, herbs, and shrimp. Spring rolls are typically deep-fried and wrapped in a wheat-based wrapper.
Can I make summer rolls ahead of time?
Yes, you can make them a few hours in advance. Just be sure to store them properly with damp paper towels to prevent drying out.
What kind of shrimp should I use?
Medium-sized, cooked, and peeled shrimp work best. You can use fresh or frozen (thawed) shrimp.
Do I have to use all three herbs?
Not necessarily. You can use whichever herbs you prefer or have on hand. Mint, cilantro, and basil are traditional but can be customized.
How do I keep the rice paper from tearing?
Don’t soak the rice paper for too long and handle it gently when wrapping. Working on a damp towel can help prevent sticking and tearing.
Can I make summer rolls without shrimp?
Absolutely. You can substitute shrimp with tofu, tempeh, chicken, or more vegetables for a vegetarian or alternative protein option.
What dipping sauces go well with summer rolls?
Popular choices include hoisin-peanut sauce and nuoc cham (a tangy Vietnamese fish sauce-based dip). Soy sauce or sweet chili sauce also work well.
How do I keep the rolls from sticking to each other?
Place a piece of parchment paper or lettuce leaf between the rolls in storage. Also, don’t stack them tightly in a container.
Can kids help make these?
Yes! Making summer rolls can be a fun hands-on activity for kids. Let them choose and assemble their own fillings.
Are summer rolls gluten-free?
They are typically gluten-free, especially if you use gluten-free dipping sauces. Always check ingredient labels to be sure.
Conclusion
Summer Rolls with Shrimp are a fresh, healthy, and customizable dish perfect for any occasion. Whether you’re serving them as a light meal, a party appetizer, or just trying to eat more veggies, these rolls are sure to be a hit. With endless filling possibilities and tasty dipping sauces, you’ll keep coming back to this recipe all year long.
Fresh, healthy, and bursting with vibrant flavors, Summer Rolls with Shrimp are light rice paper rolls filled with crisp vegetables, herbs, and tender shrimp. Perfect for warm weather or as a nutritious appetizer, they’re served with a flavorful dipping sauce for a satisfying bite.
Ingredients
8 rice paper wrappers
16 cooked shrimp, halved lengthwise
3 oz vermicelli rice noodles
1 carrot, julienned
1/2 cucumber, julienned
1 red bell pepper, thinly sliced
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves
1/4 cup fresh basil leaves
8 butter lettuce leaves
Optional: hoisin-peanut dipping sauce or nuoc cham (Vietnamese dipping sauce)
Instructions
Cook the vermicelli noodles according to package instructions. Drain, rinse with cold water, and set aside.
Wash, dry, and slice all vegetables and herbs into thin strips or bite-sized pieces.
Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for 10–15 seconds until softened.
Lay the softened wrapper on a clean surface or damp towel. Add a lettuce leaf, a small amount of noodles, vegetables, herbs, and 2 shrimp halves near the bottom third of the wrapper.
Fold the sides of the wrapper inward, then tightly roll from the bottom up to enclose the filling.
Repeat the process with the remaining wrappers and ingredients.
Serve immediately with your choice of dipping sauce.
Notes
Use a damp towel as your rolling surface to prevent sticking.Do not overfill the wrappers to make rolling easier.Place finished rolls under a damp cloth to keep them from drying out.Customize with your favorite proteins or veggies.
