Shrimp Summer Rolls  with Spicy Peanut Dipping Sauce

Shrimp Summer Rolls

with Spicy Peanut Dipping Sauce

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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

In this aptly-named seasonal recipe, you’ll be using authentic Vietnamese flavors. Unlike spring rolls, which are usually deep fried, summer rolls are served cold and full of fresh vegetables and herbs. The wrappers you’ll be using, called bánh tráng in Vietnamese, are made of rice paper and traditionally dried on bamboo mats, giving them their signature crosshatch pattern.

Get Cooking
fresh
ingredients
Shrimp Summer Rolls  with Spicy Peanut Dipping Sauce
Title
  • 1 bunch Cilantro
  • 1 bunch Mint
  • 1 Carrot
  • 1 head Red Leaf Lettuce
  • 1 Kirby Cucumber
  • 10 oz Peeled, Deveined Shrimp
  • 2 oz Cellophane Noodles
  • ¼ cup Peanut Butter
  • 1 Tbsp Mirin
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Sriracha
  • 10 Rice Paper Wrappers
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Pick the cilantro and mint leaves off the stems; discard the stems. Peel and cut the carrot into thin matchsticks. Cut off and discard the root of the lettuce; cut the leaves into large pieces. Cut the cucumber into thin matchsticks.
Cook the shrimp:
2 Cook the shrimp:
Season the shrimp with salt and pepper. In a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the seasoned shrimp and cook, stirring occasionally, 2 to 4 minutes, or until pink and cooked through. Transfer the cooked shrimp to a bowl or plate and place in the refrigerator to cool.
Cook the noodles:
3 Cook the noodles:
Add the cellophane noodles to the pot of boiling water and cook 2 to 3 minutes, or until transparent and tender. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Set aside as you continue cooking.
Make the spicy peanut dipping sauce:
4 Make the spicy peanut dipping sauce:
In a small bowl, combine the peanut butter, soy sauce, mirin and as much of the sriracha as you’d like, depending on how spicy you’d like the sauce to be. Whisk in 2 to 3 tablespoons of water until the sauce reaches your desired consistency for dipping.
Assemble the summer rolls:
5 Assemble the summer rolls:
Fill a shallow bowl with warm water. Briefly submerge one rice paper wrapper in the water for 20 to 30 seconds, or until softened and pliable. Transfer the moistened wrapper to a clean, dry work surface and place 2 to 3 shrimp, a few pieces of carrot and cucumber, a small handful of noodles and a few lettuce, cilantro and mint leaves in the center (you may have extra lettuce). Fold the bottom half of the wrapper over the filling, pressing down to create a seal, then fold the sides of the wrapper towards the center, tucking in the filling. Roll the entire wrapper up, just like a burrito. Repeat with the remaining wrappers and filling.
Plate your dish:
6 Plate your dish:
Divide the finished summer rolls between two plates. Serve with the spicy peanut dipping sauce on the side. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Pick the cilantro and mint leaves off the stems; discard the stems. Peel and cut the carrot into thin matchsticks. Cut off and discard the root of the lettuce; cut the leaves into large pieces. Cut the cucumber into thin matchsticks.
2 Cook the shrimp:
Season the shrimp with salt and pepper. In a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the seasoned shrimp and cook, stirring occasionally, 2 to 4 minutes, or until pink and cooked through. Transfer the cooked shrimp to a bowl or plate and place in the refrigerator to cool.
Cook the shrimp:
Cook the noodles:
3 Cook the noodles:
Add the cellophane noodles to the pot of boiling water and cook 2 to 3 minutes, or until transparent and tender. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Set aside as you continue cooking.
4 Make the spicy peanut dipping sauce:
In a small bowl, combine the peanut butter, soy sauce, mirin and as much of the sriracha as you’d like, depending on how spicy you’d like the sauce to be. Whisk in 2 to 3 tablespoons of water until the sauce reaches your desired consistency for dipping.
Make the spicy peanut dipping sauce:
Assemble the summer rolls:
5 Assemble the summer rolls:
Fill a shallow bowl with warm water. Briefly submerge one rice paper wrapper in the water for 20 to 30 seconds, or until softened and pliable. Transfer the moistened wrapper to a clean, dry work surface and place 2 to 3 shrimp, a few pieces of carrot and cucumber, a small handful of noodles and a few lettuce, cilantro and mint leaves in the center (you may have extra lettuce). Fold the bottom half of the wrapper over the filling, pressing down to create a seal, then fold the sides of the wrapper towards the center, tucking in the filling. Roll the entire wrapper up, just like a burrito. Repeat with the remaining wrappers and filling.
6 Plate your dish:
Divide the finished summer rolls between two plates. Serve with the spicy peanut dipping sauce on the side. Enjoy!
Plate your dish: