Vegetarian Shrimp Summer Roll
Delight your taste buds with the fresh and vibrant flavors of Vegetarian Shrimp Summer Rolls—an irresistible alternative to traditional shrimp rolls. These colorful wraps are packed with tender vegetarian shrimp, crisp julienned carrots, cucumber, and red bell pepper, alongside fragrant fresh herbs like mint and cilantro. Nestled in soft rice paper wrappers and paired with chewy vermicelli rice noodles, these rolls deliver a refreshing bite in every mouthful. The homemade peanut dipping sauce, enriched with soy sauce, lime juice, and a hint of sriracha, adds the perfect balance of creamy, tangy, and spicy flavors. Perfect for light lunches, appetizers, or party platters, this easy-to-make recipe comes together in under 40 minutes, showcasing plant-based goodness in a crowd-pleasing dish. Serve with crushed peanuts on top for added crunch!
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Recipe Information
Ingredients
- 8 pieces rice paper wrappers
- 1 cup vegetarian shrimp
- 100 grams vermicelli rice noodles
- 1 medium carrot, julienned
- 1 medium cucumber, julienned
- 1 medium red bell pepper, thinly sliced
- 8 large lettuce leaves
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 2 tablespoons soy sauce
- 1 tablespoon sriracha sauce
- 1 tablespoon lime juice
- 2 tablespoons peanut butter
- 2 tablespoons water
- 1 teaspoon sugar
- 2 tablespoons crushed peanuts
Instructions
Begin by preparing the vermicelli rice noodles according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process, then set aside.
Prepare the peanut dipping sauce by combining peanut butter, soy sauce, sriracha sauce, lime juice, water, and sugar in a small bowl. Mix until smooth and set aside.
Lay out all the prepared ingredients on a clean surface: vegetarian shrimp, prepared noodles, carrot, cucumber, red bell pepper, lettuce, mint leaves, and cilantro.
Fill a shallow dish with warm water and dip a rice paper wrapper in the water for about 10-15 seconds until it becomes pliable but not too soft. Remove and place it on a clean, damp kitchen towel.
On the bottom third of the rice paper, place a few pieces of vegetarian shrimp, a small handful of noodles, some julienned carrot, cucumber, and red bell pepper. Add a leaf of lettuce and a few mint and cilantro leaves.
Fold the sides over the filling and then starting from the bottom, roll tightly but gently upwards to form a roll. Repeat the process with the remaining wrappers and fillings.
Serve the summer rolls immediately with the prepared peanut dipping sauce, garnished with crushed peanuts for extra texture and flavor.
Nutrition Facts
Calories |
1484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2617 mg | 114% | |
| Total Carbohydrate | 247.3 g | 90% | |
| Dietary Fiber | 42.0 g | 150% | |
| Total Sugars | 38.2 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1062 mg | 82% | |
| Iron | 32.7 mg | 182% | |
| Potassium | 3522 mg | 75% | |
*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.
