Description
These light Vietnamese summer rolls are packed with fresh shrimp, crisp vegetables, and fragrant herbs in a delicate rice paper wrapper. A zesty peanut or chili sauce provides the perfect balance of sweet, salty, and heat. Ready in 30 minutes and ideal for summer gatherings.
Ingredients
Shrimp, 1 pound (fresh or thawed, peeled and deveined)
Rice noodles, 1 cup (cooked and chopped)
Rice paper wraps, 6-8 sheets
Cucumber, 1 medium (thinly sliced lengthwise)
Carrot, 1 (shredded, preferably with a mandoline)
Herbs, 1 cup (mint, cilantro, or basil chopped)
Vegetable oil, 1 tbsp (optional for sautéed shrimp)
Salt and pepper, to taste
Instructions
Prepare a work surface with damp paper towels and a shallow bowl of warm water.
Shell and devein shrimp; pat dry.
Cook rice noodles according to package instructions (15-20 minutes), drain, and chop into 1-inch pieces.
Thinly slice cucumber lengthwise and shred carrot using a mandoline.
Chop herbs into ½-inch pieces.
Heat oil in a skillet over medium-high heat. Season shrimp with salt and pepper and sauté 2-3 minutes per side until opaque.
Let shrimp cool 5 minutes to firm.
Submerge a rice paper sheet in warm water 5-7 seconds until pliable; place on a plate.
Center 2-3 shrimp, 1 rice noodle, 3 cucumber slices, 2 tbsp shredded carrot, and 2 tbsp herbs on the paper.
Fold sides, lift the bottom edge, and roll upward using light pressure (moisten edges to seal).
Repeat with remaining ingredients, keeping rice paper wrapped in a damp cloth to prevent drying.
Serve with peanut or chili sauce. Store leftovers in airtight containers for up to 2 hours.
Notes
Soak rice paper for 5-7 seconds; reconstitute slowly for easier handling.
If using soy sauce for the shrimp seasoning and sauce, substitute with tamari or lime juice for soy-free options.
Wrap rolls in plastic or place in a cool environment to maintain texture.
Leftover rolls can be refrigerated for up to 4 hours.
- Prep Time: 15
- Cook Time: 15
- Category: Trending
- Method: Blanch, Wrap
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 summer roll
- Calories: 150
- Sugar: 1g
- Sodium: 170mg
- Fat: 2g
- Saturated Fat: 0.3g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 50mg
