Crispy Summer Rolls with Shrimp

Summer rolls are one of those recipes that look fancy but are actually pretty simple to make. I love serving them when we’re having friends over because everyone gets excited when they see them on the table. They’re fresh, light, and perfect for warm weather when you don’t want to turn on the oven.

The best part? You can prep everything ahead of time and just let people assemble their own at the table. I’ll usually slice the veggies and cook the shrimp in the afternoon, then set out all the ingredients with a bowl of warm water for dipping the rice paper. It’s like a fun activity and dinner all in one.

Want something lighter than takeout but just as satisfying? These summer rolls with peanut sauce are your answer. Plus, that homemade peanut dipping sauce takes about two minutes to whisk together, and it’s way better than anything you’ll get from a bottle.

What Kind of Shrimp Should I Use?

For summer rolls, medium-sized shrimp work perfectly because they’re easy to handle and fit nicely inside the rice paper without making the rolls too bulky. You can use fresh or frozen shrimp for this recipe – just make sure frozen shrimp are fully thawed and patted dry before cooking. When shopping, look for shrimp that are already peeled and deveined to save yourself some prep time, though you can certainly buy them with shells on if that’s what’s available. If you want to get fancy, you can slice the cooked shrimp in half lengthwise so they lay flat and look pretty through the translucent wrapper.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Shrimp: Not a shrimp fan? You can easily use cooked chicken breast, tofu, or even leave out the protein entirely for a veggie-only version. Just make sure whatever protein you use is cooked and cooled before rolling.
• Peanut butter: If you have peanut allergies, almond butter or sunflower seed butter work great in the sauce. The flavor will be slightly different but still tasty.
• Fish sauce: Don’t have fish sauce? Try soy sauce instead, though you might want to add a tiny squeeze of extra lime juice to get that tangy kick.
• Rice vermicelli noodles: Regular thin rice noodles work just fine here. Cook according to package directions and rinse with cold water before using.
• Fresh herbs: While Thai basil, cilantro, and mint are traditional, you can use whatever fresh herbs you have on hand. Regular basil works well, and you can skip the mint if it’s not your thing.
• Bean sprouts: Shredded cabbage or lettuce makes a good substitute if you can’t find bean sprouts. They add that same fresh crunch.
• Rice paper wrappers: These are pretty essential for summer rolls and don’t really have a good substitute, so it’s worth picking them up at an Asian grocery store or online.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with summer rolls is over-soaking the rice paper wrappers, which causes them to tear and stick together – dip them in warm water for just 5 seconds, then let them soften on your work surface for about 30 seconds before filling.

Don’t overfill your rolls or place ingredients too close to the edges, as this makes them nearly impossible to roll tightly and they’ll fall apart when you try to eat them.

To keep your shrimp from curling up too much, make a few shallow cuts on the underside before cooking, and always let them cool completely before rolling or the heat will make your wrappers soggy.

If you’re making these ahead of time, wrap each roll individually in damp paper towels and store them in an airtight container – they’ll stay fresh for up to 4 hours without drying out or getting sticky.

What to Serve With Summer Rolls?

Summer rolls are pretty light and refreshing on their own, so I like to serve them with a few simple sides that won’t weigh you down. A bowl of hot and sour soup or miso soup makes a great starter before diving into the rolls, especially if you’re looking for something a bit more filling. You could also put out some edamame sprinkled with sea salt, or even some crispy spring rolls if you want a mix of textures on the table. For a bigger meal, fried rice or a cold sesame noodle salad rounds everything out nicely without competing with the fresh flavors of the rolls.

Storage Instructions

Store: Summer rolls are best enjoyed fresh, but you can store them for a few hours if needed. Wrap each roll individually in damp paper towels, then place them in an airtight container in the fridge for up to 4 hours. The rice paper can get a bit sticky and tough after that, so try to eat them the same day you make them.

Make Ahead: If you want to prep ahead, you can cook the shrimp and prep all your veggies and herbs the night before. Keep everything in separate containers in the fridge, then assemble the rolls right before serving. The peanut sauce actually gets better after sitting for a day, so feel free to make that ahead too!

Serve: If your rolls have been in the fridge and the rice paper feels a bit firm, just let them sit at room temperature for about 10 minutes before eating. They’ll soften up nicely and taste much better when they’re not cold from the fridge.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 70-80 g
• Fat: 40-50 g
• Carbohydrates: 150-170 g

Ingredients

For the peanut sauce:

• 3 1/2 tbsp peanut butter
• 1/4 cup hot water
• 2 tsp chili oil
• 1 tbsp soy sauce
• 1 garlic clove, finely minced
• 1 1/2 tsp sugar
• 1 tsp rice vinegar

For the shrimp:

• 1 lb shrimp (peeled, deveined, and sliced in half lengthwise)
• 1/2 tsp kosher salt
• 1/4 tsp cracked black pepper

For the vegetable filling:

• 2 garlic cloves, minced
• 1 1/2 tsp sugar
• 1 1/2 tbsp fish sauce
• Juice of 1 1/2 limes
• 1 cup bean sprouts
• 1 large carrot, julienned
• 2 scallions, thinly sliced

For the assembly:

• 4 oz rice vermicelli
• 16-18 rice paper wrappers
• 1 bunch Thai basil
• 1 bunch cilantro
• 1 bunch mint

Step 1: Prepare the Peanut Sauce

• 3 1/2 tbsp peanut butter
• 1/4 cup hot water
• 2 tsp chili oil
• 1 tbsp soy sauce
• 1 garlic clove, finely minced
• 1 1/2 tsp sugar
• 1 tsp rice vinegar

In a small bowl, whisk together the peanut butter and hot water until smooth and well combined.

Add the chili oil, soy sauce, minced garlic clove, sugar, and rice vinegar, stirring until the sauce is creamy and fully incorporated.

Taste and adjust seasoning as needed.

Set aside at room temperature—this sauce can be made up to 2 hours ahead.

Step 2: Cook the Shrimp and Prepare the Rice Noodles

• 1 lb shrimp
• 1/2 tsp kosher salt
• 1/4 tsp cracked black pepper
• 4 oz rice vermicelli

Pat the shrimp dry and season with kosher salt and cracked black pepper.

Heat a large skillet over high heat and cook the shrimp for about 2 minutes per side until they turn pink and are just cooked through—don’t overcook or they’ll become rubbery.

Transfer to a plate to cool.

While the shrimp cooks, bring a pot of water to a boil, add the rice vermicelli, and cook according to package directions.

Drain and rinse thoroughly with cold water to stop the cooking and remove excess starch.

Spread the noodles on a plate to cool completely.

Step 3: Make the Herb and Vegetable Filling

• 2 garlic cloves, minced
• 1 1/2 tsp sugar
• 1 1/2 tbsp fish sauce
• Juice of 1 1/2 limes
• 1 cup bean sprouts
• 1 large carrot, julienned
• 2 scallions, thinly sliced

In a medium bowl, combine the minced garlic cloves, sugar, fish sauce, and lime juice, stirring until the sugar dissolves.

Add the bean sprouts, julienned carrot, and thinly sliced scallions, tossing gently to coat everything evenly with the dressing.

I prefer to let this sit for just a few minutes so the vegetables absorb the flavors—it makes each bite more vibrant.

Step 4: Assemble the Summer Rolls

• 16-18 rice paper wrappers
• cooked rice vermicelli from Step 2
• cooked shrimp from Step 2
• herb and vegetable filling from Step 3
• 1 bunch Thai basil
• 1 bunch cilantro
• 1 bunch mint

Fill a shallow bowl or plate with warm water.

Working with one rice paper wrapper at a time, submerge it in the warm water for about 5 seconds—it should still have a slight resistance and not be completely soft.

Place the softened wrapper on a clean, dry work surface.

Lay a small handful of the cooked rice vermicelli from Step 2 in the center of the wrapper, leaving space on the sides.

Top with 2-3 pieces of cooked shrimp, a small portion of the vegetable mixture from Step 3, and a few leaves each of Thai basil, cilantro, and mint.

I like to arrange the shrimp pieces in a line so they’re visible through the wrapper when rolled—it looks beautiful on the plate.

Step 5: Roll and Serve

• peanut sauce from Step 1

Fold the left and right sides of the wrapper over the filling, then tightly roll from the bottom up, keeping the sides tucked in as you go.

Place the roll seam-side down on a serving plate.

Repeat with the remaining wrappers and filling.

Serve the rolls immediately with the peanut sauce from Step 1 on the side for dipping.

I find that summer rolls taste best served right after assembly while the wrappers are still slightly pliable and the textures are at their best.

Crispy Summer Rolls with Shrimp

Delicious Crispy Summer Rolls with Shrimp recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings: 16 rolls

Calories: 1300

Ingredients Method

Ingredients

  

For the peanut sauce

• 3 1/2 tbsp peanut butter
• 1/4 cup hot water
• 2 tsp chili oil
• 1 tbsp soy sauce
• 1 garlic clove, finely minced
• 1 1/2 tsp sugar
• 1 tsp rice vinegar

For the shrimp

• 1 lb shrimp (peeled, deveined, and sliced in half lengthwise)
• 1/2 tsp kosher salt
• 1/4 tsp cracked black pepper

For the vegetable filling

• 2 garlic cloves, minced
• 1 1/2 tsp sugar
• 1 1/2 tbsp fish sauce
• Juice of 1 1/2 limes
• 1 cup bean sprouts
• 1 large carrot, julienned
• 2 scallions, thinly sliced

For the assembly

• 4 oz rice vermicelli
• 16-18 rice paper wrappers
• 1 bunch Thai basil
• 1 bunch cilantro
• 1 bunch mint

Method

 

1. In a small bowl, whisk together the peanut butter and hot water until smooth and well combined. Add the chili oil, soy sauce, minced garlic clove, sugar, and rice vinegar, stirring until the sauce is creamy and fully incorporated. Taste and adjust seasoning as needed. Set aside at room temperature—this sauce can be made up to 2 hours ahead.
2. Pat the shrimp dry and season with kosher salt and cracked black pepper. Heat a large skillet over high heat and cook the shrimp for about 2 minutes per side until they turn pink and are just cooked through—don't overcook or they'll become rubbery. Transfer to a plate to cool. While the shrimp cooks, bring a pot of water to a boil, add the rice vermicelli, and cook according to package directions. Drain and rinse thoroughly with cold water to stop the cooking and remove excess starch. Spread the noodles on a plate to cool completely.
3. In a medium bowl, combine the minced garlic cloves, sugar, fish sauce, and lime juice, stirring until the sugar dissolves. Add the bean sprouts, julienned carrot, and thinly sliced scallions, tossing gently to coat everything evenly with the dressing. I prefer to let this sit for just a few minutes so the vegetables absorb the flavors—it makes each bite more vibrant.
4. Fill a shallow bowl or plate with warm water. Working with one rice paper wrapper at a time, submerge it in the warm water for about 5 seconds—it should still have a slight resistance and not be completely soft. Place the softened wrapper on a clean, dry work surface. Lay a small handful of the cooked rice vermicelli from Step 2 in the center of the wrapper, leaving space on the sides. Top with 2-3 pieces of cooked shrimp, a small portion of the vegetable mixture from Step 3, and a few leaves each of Thai basil, cilantro, and mint. I like to arrange the shrimp pieces in a line so they're visible through the wrapper when rolled—it looks beautiful on the plate.
5. Fold the left and right sides of the wrapper over the filling, then tightly roll from the bottom up, keeping the sides tucked in as you go. Place the roll seam-side down on a serving plate. Repeat with the remaining wrappers and filling. Serve the rolls immediately with the peanut sauce from Step 1 on the side for dipping. I find that summer rolls taste best served right after assembly while the wrappers are still slightly pliable and the textures are at their best.