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Summer Rolls
Summer Rolls, with poached shrimp, vermicelli noodles, fresh vegetables and herbs, wrapped up tightly in rice paper and served with homemade peanut sauce are downright delicious. They are actually very simple to make and are quite addicting. Impress your friends and family by making these tasty Summer Rolls!
Prep
30 min
Cook
6 min
Total
36 min
Serves
16
Instructions
- 01
Assembly of these rolls is easy if you have all of the ingredients washed, cut, cooked, and ready to wrap ahead of time.
- 02
If using pre-cooked shrimp, slice lengthwise. If using raw shrimp, cut 1 large lemon in half and squeeze into a pot of water. Add lemon halves and salt with 1 tablespoon salt to water and bring to a boil. Boil shrimp for about 3 minutes until pink and slightly firm. Immediately transfer to bowl of ice water. Remove and discard shell and devein. Slice lengthwise.
- 03
To cook 2-3 ounces vermicelli rice noodles, cook in salted boiling water for 2-3 minutes. Drain and immediately rinse well with cold water. Store in bowl of cold water until ready to use.
- 04
Place all of your 16 whole butter lettuce leaves on flat surface. Top with equal 2 cups bean sprouts, 1 seedless cucumber, 1 cup fresh mint, 1 cup fresh Thai basil, 1 cup fresh cilantro, and drained vermicelli rice noodles. Roll up and place seam side down. Top with two shrimp halves.
- 05
Place a small plate in front of you. Dip each of the 16 rice paper wrappers in a bowl of warm water. You want it to soften just enough so that it's pliable. It will continue to soften after you take it out of the water. Place it on the plate with the edges hanging off. Place the shrimp and the lettuce roll on the rice paper, shrimp side down. Take the edge closest to you and fold it over the lettuce roll, making it as tight as you can without it tearing. Fold the ends over to seal. Then take the final edge and roll it over towards you to seal the summer roll.
- 06
Place wrapped rolls on parchment paper until ready to serve to avoid sticking.
- 07
Serve with peanut dipping sauce.
Nutrition
per serving · 1 serving
- Calories
- 84
- Protein
- 4g
- Carbs
- 15g
- Fat
- —
- Fiber
- 1g
- Sodium
- 165mg
- Cholesterol
- 16mg
Variations & swaps
Ingredient Variations
- Vegetables: I chose to add julienne sliced cucumber and bean sprouts. Julienned carrots or peppers would be a nice addition as well, especially given the flavor, texture, and color they would add.
- Lettuce: You also need lettuce to wrap everything up before rolling in the rice paper. I use butter lettuce because I think butter lettuce is one of the best-tasting varieties, plus the texture is tender and crunchy. Any kind of leafy greens will work, however, and Romaine lettuce is another popular choice.
- Recommended herbs: Cilantro can easily be omitted or replaced if it’s not your favorite. I enjoy the fresh taste it delivers. If there’s one herb that’s essential in a shrimp summer roll, it has to be mint. There is no other herb that brings forth such vibrant freshness. Not only does it taste fantastic, but it compliments all of the other ingredients. Thai Basil, which is different than the st…
- Protein: I’ve always enjoyed my summer rolls with shrimp. They are often also made with pork belly or ground pork. You can also make vegetarian summer rolls by using tofu.
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