Summer rolls with shrimp and peanut dip

Fill these summer rolls with shrimp, glass noodles and crunchy vegetables. Have everything sliced and ready before wetting the first sheet of rice paper. Once the rolls are wrapped, the peanut dip is ready for dunking.

I first tried summer rolls as a starter at a Vietnamese restaurant: shrimp and salad wrapped in rice paper, with peanut dip and extra cilantro. Since then, I have enjoyed making them at home, adding glass noodles, cucumber, carrot and sprouts to the filling.

Rolling can feel a little tricky at first. Prepare all the ingredients and the dip before moistening the first sheet. Fully cook the shrimp and leave them to cool. Prepare the glass noodles according to their packet instructions and drain well. Cut the cucumber and carrot into thin sticks and shred the lettuce.

For four rolls, use four rice-paper sheets, 125 g raw peeled shrimp and 60 g dry glass noodles, plus cucumber, carrot, iceberg lettuce and sprouts. Cilantro is optional. The dip combines peanut butter, water, lime juice and soy sauce.

How are the summer rolls rolled perfectly?

Briefly moisten one rice-paper sheet according to its packet instructions and place it on a lightly damp surface. The paper will continue to soften as it rests. Add a compact portion of vegetables and noodles, then start rolling. Arrange the cooked shrimp on the remaining rice paper, fold the sides inward and finish rolling snugly without pulling hard.

If the paper becomes too soft or tears, use less water and a smaller amount of filling for the next roll. Arrange the finished rolls with a little space between them so they do not stick together. Serve them fresh with the peanut dip.

Easy recipe

Summer Rolls with Shrimp and Peanut Dip

★★★★★★★★★★5.0 out of 5 · 2 ratings

Fill these summer rolls with shrimp, glass noodles and crunchy vegetables.

Prep time

30 min

Yield

4 rolls

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Ingredients

− 4 +

• 4rice paper, rice-paper sheets, about 22 cm
• 125 gshrimp, raw weight, peeled and deveined
• 60 gglass noodles, dry weight
• 40 gcucumber
• 40 gcarrot
• 40 giceberg lettuce
• 20 gsprouts
• some cilantro
• 40 gpeanut butter
• 2 tbspwater
• 0.5lime, juice, about 15 g
• 1 tspsoy sauce

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Instructions

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1. Cook the raw, peeled and deveined shrimp according to the packet instructions until fully cooked and opaque throughout. Leave to cool. Prepare the 60 g dry glass noodles according to their packet instructions, drain well and leave to cool. Cut the cucumber and carrot into thin sticks, shred the lettuce and rinse and drain the sprouts.
2. For the peanut dip, stir the peanut butter with the lime juice and soy sauce. Gradually mix in the water until creamy. Depending on your peanut butter, add a little more water if needed.
3. Briefly moisten one rice-paper sheet according to the packet instructions and place it on a lightly damp work surface. Arrange a compact quarter of the vegetables, glass noodles and optional cilantro on the sheet. The paper will continue to soften as it rests.
4. Start rolling around the filling. Arrange a quarter of the cooked shrimp on the remaining rice paper, fold the sides inward and finish rolling snugly and gently. Repeat with the remaining three sheets.
5. Arrange the four rolls with a little space between them and serve fresh with the peanut dip.

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5.0 out of 5 · 2 ratings

Nutrition per serving

Calories

178 kcal

Protein

9.1 g

Carbohydrates

24.6 g

Sugar

2.3 g

Fat

5.4 g

Saturated fat

1.1 g

Fibre

1.2 g

Salt

0.46 g

Data source: USDA SR28

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