Shrimp Summer Roll
Light, refreshing, and bursting with vibrant flavors, these Shrimp Summer Rolls are the ultimate warm-weather appetizer or light meal. Each roll wraps succulent shrimp, tender rice vermicelli noodles, and crisp julienned vegetables like carrot, cucumber, and red bell pepper, all nestled in a delicate rice paper wrapper. The addition of fresh mint, cilantro, and crisp lettuce adds a fragrant herbaceous touch. Served alongside a zesty lime and fish sauce dipping sauce, these rolls deliver a perfect balance of savory, tangy, and sweet. Quick to prepare in just 30 minutes, Shrimp Summer Rolls are not only healthy and gluten-free but also an impressive dish ideal for parties, picnics, or weeknight dinners.
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Recipe Information
Ingredients
- 12 large Shrimp
- 12 sheets Rice paper wrappers
- 100 grams Rice vermicelli noodles
- 1 large Carrot, julienned
- 0.5 large Cucumber, julienned
- 0.5 Red bell pepper, julienned
- 24 large Fresh mint leaves
- 24 large Fresh cilantro leaves
- 6 Lettuce leaves
- 2 tablespoons Lime juice
- 2 tablespoons Fish sauce
- 1 teaspoon Sugar
- 1 Garlic clove, minced
- 1 cup Hot water
Instructions
Boil water in a medium pot and cook the rice vermicelli noodles according to package instructions. Drain and set aside.
Bring another pot of water to a boil and cook the shrimp until pink and opaque, about 3 minutes. Remove from water, allow to cool slightly, then peel and slice each shrimp in half lengthwise.
In a small bowl, mix lime juice, fish sauce, sugar, and minced garlic to make a dipping sauce. Adjust seasoning to taste and set aside.
Fill a shallow dish with hot water. Submerge a rice paper wrapper in the water for about 10-15 seconds, or until it begins to soften. Remove and lay it flat on a clean surface.
Place 2 shrimp halves, cut-side up, about 2 inches from the bottom edge of the wrapper. Above the shrimp, lay a few strands of vermicelli noodles, then add a small amount of carrot, cucumber, and red bell pepper.
Add 2 mint leaves, 2 cilantro leaves, and a piece of lettuce on top of the vegetables.
Fold the bottom of the wrapper over the fillings, then fold in the sides. Roll tightly, and repeat with the remaining wrappers and ingredients.
Serve the rolls with the prepared dipping sauce.
Nutrition Facts
Calories |
1430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 3914 mg | 170% | |
| Total Carbohydrate | 221.1 g | 80% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 14.7 g | ||
| Protein | 73.9 g | 148% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 408 mg | 31% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1314 mg | 28% | |
*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.
