Shrimp Summer Rolls Recipe

Name: Shrimp Summer Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound (about 30) small shrimp, peeled and deveined; 8 9-inch-round rice papers; 8 large red-leaf lettuce leaves, cut in half lengthwise; 1 medium carrot, peeled, cut in matchsticks; 1 small daikon radish, peeled, cut into matchsticks; 1 red bell pepper, seeds and membranes removed, cut in matchsticks; 1 bunch fresh chives, ends trimmed; 1/4 cup packed mint leaves; Soy Dipping Sauce (recipe follows); 1/2 cup soy sauce; 1/2 cup rice-wine vinegar; 2 tablespoons thinly sliced scallions; (makes about 1 cup)

Servings: persons

1 pound (about 30) small shrimp, peeled and deveined
8 9-inch-round rice papers
8 large red-leaf lettuce leaves, cut in half lengthwise
1 medium carrot, peeled, cut in matchsticks
1 small daikon radish, peeled, cut into matchsticks
1 red bell pepper, seeds and membranes removed, cut in matchsticks
1 bunch fresh chives, ends trimmed
1/4 cup packed mint leaves
Soy Dipping Sauce (recipe follows)
1/2 cup soy sauce
1/2 cup rice-wine vinegar
2 tablespoons thinly sliced scallions
(makes about 1 cup)

1
Bring a large pot of water to a boil.
2
Reduce to a simmer.
3
Add the cleaned shrimp; poach until pink and cooked through, about 2 minutes.
4
Slice the cooked shrimp in half lengthwise.
5
Set aside.
6
Fill a pan (large enough to hold the rice paper) with hot water.
7
Dampen a clean kitchen towel with water; spread it out on a clean surface.
8
Dip 1 sheet rice paper in the hot water for 5 seconds; transfer to the dampened towel, and smooth out (the wrapper will still feel hard, but it will soften as it sits).
9
Place 4 shrimp halves in a row, cut side up, 2 inches from the bottom edge.
10
Place 2 pieces of lettuce over the shrimp.
11
Top with more shrimp halves, some carrots, daikon, pepper, chives, and mint.
12
Fold the bottom edge of the rice paper over the filling.
13
Continue to roll tightly so the shrimp halves are enclosed but still showing through the rice paper.
14
Place the finished roll on a plate; cover with a damp paper towel.
15
Continue until all the ingredients are used.
16
Serve with dipping sauce.
17
Combine all ingredients, and serve.

900

kcal

Calories

Fat

169

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 pound (about 30) small shrimp, peeled and deveined, 8 9-inch-round rice papers, 8 large red-leaf lettuce leaves, cut in half lengthwise, 1 medium carrot, peeled, cut in matchsticks, and more.

Yes, 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!

Shrimp Summer Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions