Shrimp Summer Rolls With Asian Peanut Sauce Recipe

Name: Shrimp Summer Rolls With Asian Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound medium shrimp - peeled and deveined; 2 tablespoons olive oil; salt and ground black pepper to taste; 1/4 cup shredded napa cabbage; 2 tablespoons shredded carrot; 3 cloves garlic, minced; 1 tablespoon grated fresh ginger; 2 tablespoons teriyaki sauce; 2 tablespoons fresh lime juice; 4 (8 inch) round sheets rice paper; 1/2 cup chunky peanut butter; 2 tablespoons teriyaki sauce; 2 tablespoons sesame oil; 2 tablespoons hot sauce; 3 cloves garlic, minced; salt and ground black pepper to taste; 1 tablespoon grated fresh ginger

Servings: persons

1/4 pound medium shrimp - peeled and deveined
2 tablespoons olive oil
salt and ground black pepper to taste
1/4 cup shredded napa cabbage
2 tablespoons shredded carrot
3 cloves garlic, minced
1 tablespoon grated fresh ginger
2 tablespoons teriyaki sauce
2 tablespoons fresh lime juice
4 (8 inch) round sheets rice paper
1/2 cup chunky peanut butter
2 tablespoons teriyaki sauce
2 tablespoons sesame oil
2 tablespoons hot sauce
3 cloves garlic, minced
salt and ground black pepper to taste
1 tablespoon grated fresh ginger

1
Preheat an outdoor grill or grill pan for medium-high heat.
2
Place the shrimp in a bowl and toss with olive oil and salt and black pepper.
3
Grill the shrimp on the preheated grill until opaque, 2 minutes per side. Remove from the grill and set aside.
4
Combine the cabbage, carrot, garlic, 1 tablespoon ginger, teriyaki sauce, and lime juice in a bowl, stir well.
5
Working with one at a time, wet rice paper with water and lay out on a clean surface. Place a quarter of the cabbage mixture in the center of the paper, top with a quarter of the shrimp. Shape the filling into a log shape and roll the rice paper around the filling, tucking the ends in as you go. Repeat with the remaining rice papers.
6
Whisk together the peanut butter, teriyaki sauce, sesame oil, hot sauce, garlic, 1 tablespoon ginger, salt and pepper. Slice the rolls in half on an angle, and serve with the peanut sauce on the side.

715

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 17 ingredients. The key ingredients include: 1/4 pound medium shrimp - peeled and deveined, 2 tablespoons olive oil, salt and ground black pepper to taste, 1/4 cup shredded napa cabbage, and more.

Yes, Shrimp Summer Rolls With Asian Peanut Sauce 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 With Asian Peanut Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions