The Taste of Sunshine on a Plate
Summer, for me, isn’t just a season; it’s a feeling. It’s the scent of blooming flowers, the warmth of sun-kissed skin, and an undeniable craving for fresh, vibrant flavors that dance on your palate. And when that craving strikes, there’s one dish that consistently transports me straight to a blissful, culinary paradise: Shrimp Summer Rolls with Peanut Dip. Forget heavy, complicated meals; today, we’re diving into a world of light, refreshing, and utterly delicious goodness that’s perfect for any sunny day, or whenever you need a little taste of summer.
Why Make This Recipe
- Effortlessly Fresh & Healthy: These summer rolls have crisp vegetables, tender shrimp, and fragrant herbs. They are a guilt-free pleasure.
- No Cooking Required (Almost!): You only blanch the shrimp. This recipe is all about putting things together. It is perfect for hot days.
- Vibrant & Visually Stunning: These rolls look good. They are perfect for entertaining or a beautiful weeknight meal.
- Customizable to Your Liking: You can easily change the fillings to what you like and what you have.
- That Irresistible Peanut Dip: The dip is the best part! Our homemade peanut dip is creamy, savory, and goes perfectly with the fresh rolls.
How to Make Shrimp Summer Rolls with Peanut Dip
You will prepare your ingredients first. Then, you will make the peanut dip. Finally, you will assemble the summer rolls.
Ingredients of : Shrimp Summer Rolls with Peanut Dip
For the Shrimp Summer Rolls:
- Proteins:
- Large Shrimp, peeled, deveined, and cooked (fresh or frozen)
- Wraps:
- Round Rice Paper Wrappers
- Vegetables:
- English Cucumber, thinly julienned
- Carrots, thinly julienned
- Red Bell Pepper, thinly julienned
- Leaf Lettuce or Butter Lettuce, rinsed and patted dry
- Herbs:
- Fresh Mint Leaves
- Fresh Cilantro Sprigs
- Fresh Thai Basil Leaves (optional)
- Noodles (optional):
- Vermicelli Rice Noodles, cooked according to package directions
For the Creamy Peanut Dip:
- Nut Butter:
- Creamy Peanut Butter (natural is best)
- Aromatics:
- Garlic, minced
- Fresh Ginger, grated
- Flavor Boosters:
- Soy Sauce or Tamari (for gluten-free)
- Hoisin Sauce
- Rice Vinegar
- Lime Juice, freshly squeezed
- Maple Syrup or Honey (for sweetness, adjust to taste)
- Sriracha or Chili Garlic Sauce (for a kick, adjust to taste)
- Toasted Sesame Oil
- Thinning Agent:
- Warm Water
Directions of : Shrimp Summer Rolls with Peanut Dip
Preparing Your Ingredients:
- Cook the Shrimp: If you use raw shrimp, boil salted water. Add shrimp and cook for 1-2 minutes until pink and cooked through. Put them in an ice bath to cool. Once cool, cut each shrimp in half lengthwise.
- Cook the Noodles (if using): Cook vermicelli rice noodles as the package says. Rinse with cold water and drain well so they do not stick.
- Prep the Veggies & Herbs: Cut cucumber, carrots, and bell pepper into thin strips. Wash and dry lettuce, mint, cilantro, and basil.
- Assemble Your Rolling Station: Put all your prepared ingredients neatly on a clean table. Have a shallow dish of warm water ready for the rice paper wrappers.
Making the Peanut Dip:
- Combine Ingredients: In a bowl, mix peanut butter, minced garlic, grated ginger, soy sauce, hoisin sauce, rice vinegar, lime juice, maple syrup, sriracha, and sesame oil.
- Achieve Desired Consistency: Slowly add warm water, one tablespoon at a time. Mix continuously until the dip is creamy and pourable. Taste and add more seasoning if needed.
Assembling the Shrimp Summer Rolls:
- Hydrate the Wrapper: Dip one rice paper wrapper into warm water for 15-20 seconds. It should be soft but not too sticky. Lay it flat on your clean surface.
- Layer the Fillings:
- Close to you, lay a piece of lettuce at the bottom edge.
- Put 2-3 shrimp halves, cut side up, on the lettuce.
- Add a small handful of vermicelli noodles (if you use them).
- Layer the cut cucumber, carrots, and bell pepper.
- Finish with a few sprigs of mint, cilantro, and Thai basil.
- Fold and Roll:
- Fold the bottom edge of the wrapper over the filling, tucking it in tight.
- Fold in the left and right sides of the wrapper.
- Carefully but firmly roll the wrapper up, away from you. Make a tight, neat roll.
- Repeat and Enjoy: Do this for the rest of the wrappers and fillings. Serve right away with the creamy Shrimp Summer Rolls with Peanut Dip.
How to Serve Shrimp Summer Rolls with Peanut Dip
Serve the summer rolls immediately after you make them. They are perfect as a light lunch or dinner on their own. You can also serve them as an appetizer or party snack. Cut the rolls in half diagonally for easy sharing. For meal prep, prepare all ingredients ahead of time and assemble before eating.
How to Store Shrimp Summer Rolls with Peanut Dip
Store any leftover Shrimp Summer Rolls with Peanut Dip in an airtight container in the refrigerator for up to 1-2 days. If you can, keep the dip separate so the rolls do not get soggy. The dip will last for up to 5 days in the fridge.
Tips to Make Shrimp Summer Rolls with Peanut Dip
- Don’t Over-soak the Rice Paper: A quick dip is enough. Over-soaked wrappers become too delicate and hard to work with.
- Don’t Overfill: Do not put too much filling. An overfilled roll will be hard to close and might tear.
- Keep Your Rolls from Sticking: If you make them ahead, put finished rolls in one layer on a plate or platter with parchment paper. Make sure they do not touch. You can also lightly brush them with a tiny amount of sesame oil.
- Use Fresh, Quality Ingredients: The best part of Shrimp Summer Rolls with Peanut Dip is the freshness of the ingredients. Choose bright, crisp vegetables.
Variation
Get Creative with Your Fillings:
- Protein Swaps: Instead of shrimp, use grilled chicken, baked tofu, tempeh, or thinly sliced cooked turkey.
- Extra Veggies: Add sprouts, bell peppers (different colors!), sliced avocado, red cabbage, or even mango for sweetness.
- Nutty Crunch: A sprinkle of chopped peanuts or cashews inside the roll adds a nice texture.
Beyond the Peanut Dip:
- Sweet Chili Sauce: This is a classic.
- Nuoc Cham: A Vietnamese dipping sauce with fish sauce, lime, sugar, and chili.
- Thai Green Curry Dip: For a stronger, spicier option.
FAQs
- Q1: Can I make the Shrimp Summer Rolls with Peanut Dip ahead of time?
- A: You can prepare all the filling ingredients and the peanut dip a day before. Assemble the Shrimp Summer Rolls with Peanut Dip no more than 2-3 hours before serving so the rice paper does not dry out or get too sticky. Store assembled rolls in an airtight container, separated by parchment paper. Lightly spray them with water if they feel dry.
- Q2: How do I prevent my rice paper wrappers from tearing?
- A: Do not over-soak the wrappers (a quick 15-20 second dip is usually enough). Do not overfill your rolls. Work gently but firmly as you fold and roll. Doing it a few times will make you good at rolling delicious Shrimp Summer Rolls with Peanut Dip!
- Q3: Is the peanut dip spicy? Can I make it less spicy?
- A: You can change the spice level of the peanut dip! Adjust the amount of sriracha or chili garlic sauce to your liking. Or, leave it out completely for a mild dip.
Classic Shrimp Summer Rolls with Creamy Peanut Dip
Light and refreshing Classic Shrimp Summer Rolls filled with crisp vegetables, succulent shrimp, and fresh herbs, served with a rich and creamy peanut dipping sauce. Perfect as an appetizer or a light meal.
Equipment
- Large pot
- Ice bath
- Cutting board
- Sharp knife
- Shallow dish
- Medium bowl
- Whisk
Ingredients
For the Classic Shrimp Summer Rolls
- 24 Large Shrimp peeled, deveined, and cooked
- 12-16 Round Rice Paper Wrappers sheets
- 1/2 English Cucumber thinly julienned
- 2 medium Carrots thinly julienned
- 1 small Red Bell Pepper thinly julienned
- 6-8 Leaf Lettuce or Butter Lettuce leaves, rinsed and patted dry
- 1/4 cup Fresh Mint Leaves
- 1/4 cup Fresh Cilantro Sprigs
- 2 oz Vermicelli Rice Noodles cooked according to package directions (optional)
For the Creamy Peanut Dip
- 1/2 cup Creamy Peanut Butter natural is best
- 2 Garlic cloves, minced
- 1 Fresh Ginger inch piece, grated
- 2 tbsp Soy Sauce or Tamari
- 1 tbsp Hoisin Sauce
- 1 tbsp Rice Vinegar
- 1 tbsp Lime Juice freshly squeezed
- 1-2 tsp Maple Syrup or Honey (adjust to taste)
- 1/2 - 1 tsp Sriracha or Chili Garlic Sauce (adjust to taste)
- 1 tsp Toasted Sesame Oil
- 2-4 tbsp Warm Water or as needed for thinning
Instructions
Prepare Ingredients
- Cook shrimp in boiling salted water for 1-2 minutes until pink, then cool in an ice bath and cut in half lengthwise.
- Cook vermicelli rice noodles according to package directions, rinse with cold water, and drain well.
- Thinly julienne cucumber, carrots, and bell pepper; wash and dry lettuce, mint, and cilantro.
- Arrange all prepared ingredients and a shallow dish of warm water for wrappers on a clean surface to set up your rolling station.
Make the Creamy Peanut Dip
- In a medium bowl, combine peanut butter, minced garlic, grated ginger, soy sauce, hoisin sauce, rice vinegar, lime juice, maple syrup, sriracha, and sesame oil.
- Gradually add warm water, mixing until the dip is creamy and has your desired consistency, then taste and adjust seasonings.
Assemble the Summer Rolls
- Dip one rice paper wrapper in warm water for 15-20 seconds until soft, then lay it flat on your work surface.
- Place a piece of lettuce near the bottom edge of the wrapper, then arrange 2-3 shrimp halves, cut side up, on top of the lettuce.
- Add a small handful of vermicelli noodles (if using), then layer with small amounts of julienned cucumber, carrots, and bell pepper.
- Finish with a few sprigs of mint and cilantro.
- Fold the bottom edge of the wrapper up and over the filling, tucking it in tightly, then fold in the left and right sides.
- Carefully but firmly roll the wrapper away from you to create a tight, neat roll.
- Repeat this process with the remaining wrappers and fillings.
Serve
- Serve the Classic Shrimp Summer Rolls immediately with the creamy peanut dip; for entertaining, cut rolls in half diagonally before serving.
Notes
For best results, consume summer rolls immediately after assembly as they can dry out or become sticky over time. If preparing ahead for a short period, cover them loosely with a damp cloth or plastic wrap to prevent drying. Feel free to customize the fillings with other vegetables or proteins like cooked chicken or tofu.