Grilled Shrimp Summer Rolls Recipe

Name: Grilled Shrimp Summer Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces dried cellophane noodles; 16 large shrimp (3/4 pound), shelled and deveined; Salt and freshly ground pepper; 1/2 cup low-sodium soy sauce; 1/2 cup rice vinegar; 2 tablespoons honey; 2 garlic cloves, minced; 1 tablespoon minced fresh ginger; 1 teaspoon sesame seeds (optional); 1 teaspoon minced scallion (optional); 2 teaspoons Asian sesame oil; Eight 8 1/2-inch rice paper wrappers; 4 romaine lettuce leaves, torn; 32 small mint leaves; 32 small cilantro leaves; 1 carrot, peeled and julienned

Servings: persons

2 ounces dried cellophane noodles
16 large shrimp (3/4 pound), shelled and deveined
Salt and freshly ground pepper
1/2 cup low-sodium soy sauce
1/2 cup rice vinegar
2 tablespoons honey
2 garlic cloves, minced
1 tablespoon minced fresh ginger
1 teaspoon sesame seeds (optional)
1 teaspoon minced scallion (optional)
2 teaspoons Asian sesame oil
Eight 8 1/2-inch rice paper wrappers
4 romaine lettuce leaves, torn
32 small mint leaves
32 small cilantro leaves
1 carrot, peeled and julienned

1
In a medium bowl, cover the cellophane noodles with hot water and let stand until soft, 30 minutes.
2
Drain and cover with a damp paper towel until ready to use.
3
Light a grill.
4
Season the shrimp with salt and pepper and grill over moderately high heat until they're just cooked through, about 2 minutes per side.
5
Let cool, then cut each shrimp in half lengthwise.
6
Meanwhile, in a medium bowl, whisk the soy sauce with the rice vinegar, honey, garlic, ginger, sesame seeds and scallion, if using, and sesame oil.
7
Soak 1 wrapper in hot water until pliable.
8
Lay the wrapper on a cutting board and blot dry.
9
Arrange 2 pieces of romaine on the bottom third of the wrapper.
10
Top with some of the cellophane noodles, shrimp, mint, cilantro and carrot.
11
Roll up the wrapper, tucking in the ends as you roll.
12
Cover with a damp paper towel.
13
Repeat with the remaining wrappers and fillings.
14
Cut each roll in half and serve with the dipping sauce.

735

kcal

Calories

Fat

Carbs

114

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 ounces dried cellophane noodles, 16 large shrimp (3/4 pound), shelled and deveined, Salt and freshly ground pepper, 1/2 cup low-sodium soy sauce, and more.

Yes, Grilled Shrimp Summer Rolls falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Shrimp Summer Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions