Fresh, crunchy, and impossible to stop eating, these shrimp summer rolls always disappear first. They somehow feel healthy and indulgent at the same time.
The first time I made these, I expected a rolling disaster. Turns out, the imperfect ones tasted just as amazing as the pretty ones.
That sesame-soy dipping sauce deserves a standing ovation all by itself. One dip is usually enough to convince everyone to grab another roll.
Shrimp Summer Rolls with Sesame-Soy Dipping Sauce
EQUIPMENT (PAID LINKS)
- Large shallow plate
- Small mixing bowl
- Serving platter
Ingredients
- 8 rice paper wrappers
- 8 cooked shrimp peeled
- Fresh mint leaves
- 1 cup shredded cucumber
- 1 cup shredded cabbage
- ¼ cup chopped peanuts
- 4 ounces cooked rice noodles
- 1 teaspoon sugar
- 2 tablespoons chopped green onion
- 1 tablespoon mirin
- 1 tablespoon lime juice
- 2½ teaspoons soy sauce
- 1 tablespoon sesame oil
- ¼ teaspoon fish sauce
Instructions
- Soften Rice Paper: Fill a large shallow plate with warm water. Dip one rice paper wrapper into the water for about 10 seconds, or until softened but still slightly firm. Transfer it to a clean work surface.
- Arrange Shrimp: Place one cooked shrimp near the bottom third of the wrapper, cut-side down if halved, to create a neat presentation.
- Add Mint: Layer a few fresh mint leaves over the shrimp.
- Add Vegetables: Top with a small handful of shredded cucumber followed by shredded cabbage.
- Add Peanuts: Sprinkle a small amount of chopped peanuts over the vegetables.
- Add Noodles: Place a small bundle of cooked rice noodles on top of the filling, keeping everything centered.
- Roll the Summer Roll: Fold the bottom edge of the wrapper over the filling, fold in both sides, and roll tightly into a compact cylinder. Repeat with the remaining wrappers and filling ingredients.
- Mix Sauce Base: In a small bowl, combine the sugar and chopped green onion.
- Add Liquid Ingredients: Stir in the mirin, lime juice, soy sauce, sesame oil, and fish sauce until the sugar dissolves and the sauce is well combined.
- Serve: Arrange the shrimp summer rolls on a serving platter and serve immediately with the sesame-soy dipping sauce.
Video Recipe
Shrimp Summer Rolls with Sesame-Soy Dipping Sauce Tips That’ll Save Your Sanity
These are the little things I wish someone had told me years ago. They won’t change your life, but they might save your patience.
Don’t Over-Soak the Rice Paper
The wrapper keeps softening after you pull it out of the water, which feels like magic until it turns into a sticky mess. If it seems just a little too firm, that’s probably exactly right.
Keep the Filling Small
It’s tempting to stuff these rolls like a burrito, but the wrapper has other plans. Every time I think, “Just one more handful,” the wrapper immediately files a complaint.
Fresh Herbs Make a Bigger Difference Than You Think
Mint adds a bright, cool flavor that keeps every bite fresh. If you’re out, cilantro or basil work surprisingly well, and nobody at the table is going to demand an explanation.
Rotisserie Shrimp Is a Perfect Shortcut
If you’ve already got cooked shrimp, you’re halfway there. I fully support any shortcut that gets dinner on the table before everyone starts asking what’s taking so long.
Play Around with the Veggies
Cabbage and cucumber are great, but shredded carrots, lettuce, or thin bell peppers fit right in. The best summer rolls are usually the ones that clean out the vegetable drawer before grocery day.
The Sauce Only Gets Better
If you have time, let the dipping sauce sit for 15 to 20 minutes before serving. It’s one of those rare recipes where doing absolutely nothing actually improves the food.
Make Them the Same Day
These are at their best shortly after they’re rolled because the wrappers stay soft and fresh. If you need to store them, wrap each roll individually in plastic wrap and refrigerate for up to a day so they don’t stick together or dry out.
Set Up an Assembly Line
Lay out all your fillings before you soften the first wrapper. Future you will be very grateful when you’re rolling instead of frantically hunting for the peanuts halfway through.
