Shrimp Summer Rolls

In Dinner, Recipe by Jennifer

Shrimp Summer Rolls 1

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.

Shrimp Summer Rolls

Unlike spring rolls, which are usually deep fried, summer rolls are served chilled and packed with fresh vegetables and herbs. The wrappers are called bánh tráng. They’re 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.

Shrimp Summer Rolls 4

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 3

Shrimp Summer Rolls
Serves: 5 servings
  • 1 tablespoon sesame oil, cold pressed
  • ½ teaspoon sea salt
  • ¼ teaspoon pepper
  • 10 ounces medium shrimp, peeled and deveined
  • sauce:
  • ¼ cup almond butter
  • 1 tablespoon mirin, Mikawa mirin from sweet rice (no sweeteners) or honey
  • 1 tablespoon tamari, wheat-free
  • 1 tablespoon sriracha
  • rolls:
  • ½ bunch cilantro, leaves removed
  • ½ bunch mint, leaves removed
  • 1 red pepper, sliced into thin strips
  • 1 seedless cucumber, sliced into thin strips
  • 5 ounces baby spinach
  • 12 ounces kelp noodles
  • 10 brown rice wrappers
  1. Heat oil in a large pan. Add shrimp and sprinkle with salt and pepper. Cook, stirring occasionally, about 4 minutes or until cooked through. Transfer to a large bowl and cool.
  2. Combine all sauce ingredients in a small bowl and whisk together.
  3. Fill a shallow bowl with warm water. Submerge one rice paper wrapper in the water for about 30 seconds just until soft and pliable. Transfer to a clean, dry cutting board and place 2 to 3 shrimp, a few pieces of pepper and cucumber, a small handful of noodles and a few spinach, cilantro and mint leaves in the center.
  4. 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.
  5. Slice each roll in half diagonally and serve with dipping sauce.