Shrimp Summer Rolls Recipe

Fresh summer rolls are a favorite enjoyed at Vietnamese restaurants, but they're so easy to recreate at home. We love them with shrimp but you can also make them with fresh lump crabmeat, seared scallops and cooked fish. Get the kids involved in wrapping and rolling - just treat the rolls like small burritos! Serve with our quick peanut sauce or sweet chili sauce.

Makes 16 rolls.

INGREDIENTS

  • 2 pounds wild Gulf shrimp
  • 2 oz rice vermicelli or thin rice noodles
  • 16 dried rice paper wrappers (about 8 inches in diameter)
  • 5 cups shredded iceberg or Bibb lettuce (about 10 leaves)
  • Handful each of mint, cilantro and basil leaves
  • Optional add-ins:
    • 1 carrot, cut in half lengthwise and julienned
    • 1 large cucumbers, peeled, cut in half lengthwise, seeds removed and julienned
    • 1 red pepper, seeds removed and julienned
    • 1 block firm tofu, drained and thinly sliced
    • 1 avocado, sliced sliced
    • 2 scallions, thinly sliced

PEANUT SAUCE INGREDIENTS

  • ¼ cup creamy or crunchy peanut butter
  • 1 tablespoon hoisin sauce or honey
  • 2 teaspoons soy sauce
  • 1 teaspoon Sriracha, optional
  • 2 tablespoons warm water

DIRECTIONS

  1. Cook the shrimp: bring a medium pot of salt water to a boil. Add the shrimp and cook for 1-2 minutes. Drain, and when cool enough to handle, peel and slice in half lengthwise. Set aside.
  2. Cook the rice vermicelli according to packet instructions, then rinse with cold water, drain well and roughly chop or snip with kitchen shears.
  3. Set up your assembly station: have a large bowl filled with warm, not hot water, then the dried rice paper wrappers, a damp dish towel and your filling ingredients.
  4. To assemble your summer rolls: take a rice paper wrapper and carefully submerge into the bowl of warm water for about 10-15 seconds until softened. The wrappers may tear so be gentle but don’t worry if there’s a small tear. Lay the softened wrapper on the damp dish towel, and place 2-3 shrimp halves at the edge closest to you, layer with a small amount of rice vermicelli, lettuce, herbs leaving 1-1.5 inches on each side free of ingredients. Do not overstuff as they might tear. Take the edge closest to you and roll it over the filling, tucking the filling in as you go. Roll it tightly like a burrito or you will get a loose roll. After you roll the wrapper over the filling once, fold in the edges and continue rolling tightly.
  5. Continue assembling the remaining rolls.
  6. To make the sauce: add all the sauce ingredients to a small bowl and stir well for 1-2 minutes until combined. It will separate at first but keep stirring and it will come together.
  7. Serve the rolls whole or sliced in half with the peanut sauce.

SEAFOOD USED IN THIS RECIPE

Fresh Gulf Shrimp