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Shrimp summer rolls with peanut dip overhead view

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.
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 6 rolls

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.