Shrimp Summer Rolls

Shrimp Summer Rolls

These are soooo pretty, aren’t they! I know they look complicated to make, but they’re not. They are easier than rolling sushi in my opinion and they come together faster. They’re right up your alley if you’re looking for foods that will keep your blood sugar levels calm. In other words these rolls won’t make you feel bloated or tired after your meal. Nice.

Unlike spring rolls, which are usually deep fried, summer rolls are served chilled and packed with fresh vegetables and herbs. The wrappers are made with white or brown rice and you can find them at healthy food stores or Asian grocery stores.

Kelp noodles take the place of rice noodles which are a traditional ingredient in summer rolls. Substituting the kelp noodles reduces the amount of grains in the roll while adding minerals including iodine, calcium, and a little iron. They contain some fiber and are low carbohydrate because they are made from seaweed. Crunchy and don’t even need to be cooked, wow.

I’ve made these with seasoned tofu (delicious!) and other veggies. Try shredded carrots, radishes, zucchini, leaf lettuce…you get it. Experiment.

Shrimp Summer Rolls


Almond Dipping Sauce

  • ¼ cup almond butter
  • 1 Tablespoon mirin, or honey
  • 1 tablespoon tamari
  • 1 clove garlic, minced
  • 1 teaspoon Sriracha sauce
  • 2 Tablespoons warm water, or more as needed

Summer Rolls

  • 10 rice paper wrappers
  • 1 carrot, sliced thinly
  • 1 cucumber, sliced thinly
  • ½ red pepper, sliced thinly
  • cup purple cabbage, sliced thinly
  • 4 ounce kelp noodles
  • 1 avocado, sliced
  • 20 mint leaves
  • 5 teaspoons sesame seeds
  • 5 romaine or butter lettuce leaves, sliced in half
  • 20 medium cooked shrimp, sliced in half length-wise
  • Prepare the dipping sauce: Add all ingredients except water to a small bowl. Gradually add water and whisk to blend. Set aside.
  • Prepare the rice paper wrappers: Pour warm water into a shallow bowl. Dip a rice paper wrapper into the warm water for about 15-20 seconds. The wrapper should be soft, but slightly firm and pliable. Remove from the water and place flat onto a cutting board; plastic works well.
  • Fill the rolls: Place a few sticks of carrot, cucumber, red pepper, and cabbage on the bottom 1/3 of the rice paper. Add a small amount of noodles, a slice or 2 of avocado, 2 or 3 mint leaves, and 1/2 teaspoon of sesame seeds. Place 1/2 of a lettuce leaf and 4 slices of shrimp on top. Do not overstuff the roll.
  • Fold the bottom half of the wrapper over the filling, pressing down to create a seal, then fold the sides of the wrapper towards the center, tucking in the filling. Roll the wrapper up, like a burrito. Repeat with the remaining wrappers and filling.
  • Slice each roll in half diagonally and serve with dipping sauce.
  • To store: Wrap rolls individually in plastic wrap.

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