Shrimp Summer Rolls with Sesame-Soy Dipping Sauce
These fresh shrimp summer rolls are crisp, colorful, and somehow manage to look restaurant-worthy with surprisingly little effort. Juicy shrimp, crunchy vegetables, fresh mint, rice noodles, and a savory sesame-soy dipping sauce make every bite ridiculously satisfying.
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.