High Protein Shrimp Summer Roll
Dive into the ultimate refreshing and nutritious meal with these High Protein Shrimp Summer Rolls! Perfect for a light lunch or appetizer, this recipe combines succulent poached shrimp, crispy pan-seared tofu, and vibrant julienned veggies like carrot, cucumber, and red bell pepper, all wrapped in delicate rice paper. Garnished with aromatic fresh herbs such as mint, basil, and coriander, these rolls are packed with flavor and protein to keep you energized. Pair them with a creamy peanut butter hoisin dipping sauce for an irresistible blend of savory and tangy. Ready in just 35 minutes, these summer rolls are as visually stunning as they are delicious — the ideal choice for healthy, high-protein Asian-inspired meals.
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Recipe Information
Ingredients
- 200 grams shrimp, peeled and deveined
- 12 pieces rice paper wrappers
- 100 grams fresh vermicelli noodles
- 1 medium carrot, julienned
- 1 medium cucumber, julienned
- 1 medium red bell pepper, thinly sliced
- 30 grams fresh mint leaves
- 30 grams fresh basil leaves
- 30 grams fresh coriander leaves
- 150 grams tofu, firm
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 3 tablespoons peanut butter
- 2 tablespoons hoisin sauce
- 2 cloves garlic cloves, minced
- 3 tablespoons water
Instructions
Start by bringing a pot of water to a boil. Add the vermicelli noodles and cook according to the package instructions, usually for about 3-4 minutes, until soft. Drain and rinse under cold water, then set aside.
In another pot, bring water to a gentle simmer. Add the shrimp and poach for about 2-3 minutes until they are pink and opaque through. Remove, allow to cool, and slice them in half lengthwise.
Cut the tofu into thin matchsticks. Heat a non-stick skillet over medium heat and lightly brown the tofu sticks for about 3-4 minutes, turning occasionally.
Prepare a large bowl of warm water. Dip each rice paper wrapper into the water for about 5-7 seconds, until just pliable. Remove and lay it flat on a damp kitchen towel.
At the edge of the wrapper closest to you, lay a few pieces of shrimp, tofu, a small handful of vermicelli noodles, a small portion of carrot, cucumber, and bell pepper.
Add a couple of mint, basil, and coriander leaves on top. Fold the sides of the wrapper inward, then tightly roll it up away from you, ensuring the ingredients are tucked firmly inside. Repeat until all wrappers are used.
To make the dipping sauce, mix peanut butter, hoisin sauce, minced garlic, soy sauce, lime juice, and water in a small bowl until smooth.
Serve the shrimp summer rolls with the dipping sauce and enjoy!
Nutrition Facts
Calories |
1548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 392 mg | 130% | |
| Sodium | 2220 mg | 97% | |
| Total Carbohydrate | 203.1 g | 74% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 28.4 g | ||
| Protein | 101.7 g | 203% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1406 mg | 108% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2542 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
