Shrimp-And-Vegetable Summer Rolls Recipe

Name: Shrimp-And-Vegetable Summer Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups shredded carrots; 1 red onion, thinly sliced; 3/4 cup plus 2 tablespoons unseasoned rice vinegar; 1/2 cup sugar; 2 garlic, smashed; 1 tablespoon Asian fish sauce; Sixteen 8-inch round rice papers; 16 cilantro sprigs; 1 Boston lettuce, separated; 1 pound cooked large shrimp, halved lengthwise; 2 yellow bell peppers, cut into 1/4-inch strips; 3 1/2 ounces bean thread vermicelli, soaked in hot water until pliable and drained well

Servings: persons

2 cups shredded carrots
1 red onion, thinly sliced
3/4 cup plus 2 tablespoons unseasoned rice vinegar
1/2 cup sugar
2 garlic, smashed
1 tablespoon Asian fish sauce
Sixteen 8-inch round rice papers
16 cilantro sprigs
1 Boston lettuce, separated
1 pound cooked large shrimp, halved lengthwise
2 yellow bell peppers, cut into 1/4-inch strips
3 1/2 ounces bean thread vermicelli, soaked in hot water until pliable and drained well

1
In a bowl, toss the carrots, onion, 1/4 cup plus 2 tablespoons of the vinegar and 2 tablespoons of the sugar. Let stand until the vegetables soften, 30 minutes. Drain.
2
In a glass bowl, mix the remaining vinegar, sugar and garlic. Microwave at high power for about 30 seconds, until the sugar is dissolved. Add the fish sauce and set aside for 30 minutes; discard the garlic.
3
Meanwhile, soak 1 rice paper at a time in hot water until pliable, about 10 seconds; transfer to a work surface. Set a cilantro sprig and lettuce leaf on the lower third of the rice paper and top with 3 shrimp halves. Top with some of the yellow pepper, vermicelli and the pickled vegetables; roll up tightly, folding in the sides. Place the roll on a platter and repeat with the remaining ingredients. Halve the rolls and serve with the sauce for dipping.

462

kcal

Calories

Fat

Carbs

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 12 ingredients. The key ingredients include: 2 cups shredded carrots, 1 red onion, thinly sliced, 3/4 cup plus 2 tablespoons unseasoned rice vinegar, 1/2 cup sugar, and more.

Yes, Shrimp-And-Vegetable 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!

Shrimp-And-Vegetable Summer Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions