Description
These refreshing no-cook shrimp summer rolls are perfect for a light meal or appetizer. Packed with fresh vegetables and shrimp, they are served with a delicious dipping sauce.
Ingredients
Scale
- 8 rice paper wrappers
- 1 lb cooked shrimp, peeled and deveined
- 1 cup shredded lettuce
- 1 cup grated carrots
- 1 cucumber, julienned
- 1 red bell pepper, julienned
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- Peanut sauce or hoisin sauce for dipping
Instructions
- Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10 seconds until soft. Lay it flat on a clean surface.
- In the center of the rice paper, layer a few shrimp, a small handful of lettuce, carrots, cucumber, bell pepper, mint, and cilantro.
- Fold the sides of the rice paper over the filling, then roll from the bottom to the top to form a tight roll.
- Repeat with the remaining rice paper wrappers and filling ingredients.
- Serve the summer rolls with peanut sauce or hoisin sauce for dipping.
Notes
- Feel free to customize the filling with your choice of vegetables or herbs.
- To add more protein, you can include tofu or cooked chicken.
- These rolls are best served fresh, but can be stored in the refrigerator for a few hours before serving.
- Prep Time: 20
- Category: Appetizer
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 summer roll
- Calories: 120
- Sugar: 2
- Sodium: 200
- Fat: 2
- Carbohydrates: 20
- Fiber: 2
- Protein: 8
Keywords: no-cook shrimp summer rolls, fresh spring rolls, healthy summer rolls, shrimp rolls recipe, Vietnamese summer rolls