Shrimp Summer Rolls with Peanut Sauce
Soft rice paper wraps stuffed with tender shrimp, fresh herbs, crisp vegetables, and rice noodles. Dipped in a quick homemade peanut sauce with lime and chili for brightness and heat.
- Total time
- 25 min
- Servings
- 2
- Calories
- 280
- Protein
- 18g
Ingredients
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Open the appInstructions
Step 1
Bring a pot of water to a boil, add rice noodles, and cook until tender, ~3 minutes. Drain and rinse under cold water until cool.
Step 2
Cut cooked shrimp in half lengthwise if large. Whisk peanut butter with 2 tbsp warm water, juice of half the lime, and sriracha until pourable.
Step 3
Fill a shallow dish with warm water. Dip one rice paper into water for 3 seconds until pliable, then lay flat on a cutting board.
Step 4
Lay a small handful of noodles in the center, top with 3 shrimp halves (cut-side down for pretty appearance), a few cucumber strips, and 3-4 mint leaves.
Step 5
Fold bottom of wrapper over filling, tuck in the sides, and roll tightly away from you until sealed. Place seam-side down on a plate.
Step 6
Repeat with remaining wrappers and filling. Arrange rolls on a platter, serve with peanut sauce alongside, and squeeze fresh lime juice over the top.
Tools you’ll need
- medium pot
- shallow dish (for dipping rice paper)
- cutting board
- small whisk or spoon
- chef's knife
- serving platter
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