One of my favorite things to make are Shrimp Summer Rolls with Peanut Dipping Sauce. I always order them when we go out for Pho or to a Vietnamese restaurant. I order them out because I always thought they were too difficult to make at home. It turns out they are fairly easy to make provided you can find all the ingredients.
- Tea Towels
- Dinner plate
- Kettle – I have a Breville Electric Kettle that I love
- Knife for chopping vegetables
- Cutting board(s)
The vegetables for this recipe are pretty easy to find, with maybe the exception of jicama.
I find jicama at Trader Joe’s, Whole Foods, and Asian markets. It’s worth looking for because it provides that wonderful crunch in the rolls.
Assemble all the ingredients from the ingredient list above. Chop the jicama and carrots into matchsticks. I typically buy carrots in the shredded/matchstick form to save time. Rinse and dry 8 lettuce leaves and 16 fresh mint leaves. Remove the tails from the cooked shrimp and set aside.
Finally, cut one layer of the MAMA Instant Vermicelli in half. Put each half in two small bowls.
Heat water in the electric kettle. I use a Breville Electric Kettle.
When water is boiling, pour into the two bowls until noodles are covered. Noodles should soften within 5 to 7 minutes. Drain each bowl and put noodles back into the two separate bowls. Assemble all prepared ingredients.
Assemble the Rolls
Begin my softening the spring roll wrappers one at a time. I put a dinner plate on top of a tea towel. I put one wrapper on the plate and pour hot water from the electric kettle until the wrapper is covered.
Within 30-6o seconds the wrapper will soften. Once sufficiently soften I dry them slightly on a separate tea towel. Transfer the softened wrapper to a dry cutting board.
Note: I typically put another wrapper on the plate/in the hot water to soften so it’s ready when I’m finished with the first roll.
Lay the softened wrapper on the dry cutting board.
Place a lettuce leaf on top of the wrapper.
Add jicama sticks to the lettuce leaves.
Add carrots on top of the jicama.
Next add 1/4 of the vermicelli noodles from one bowl.
Wrap the lettuce leaf around the ingredients and roll up.
Place two mint leaves on top of the lettuce roll.
Put two shrimp on top of the mint leaves.
Next begin rolling the summer roll like you would a burrito. Pull the bottom of the wrapper up and over the lettuce roll.Fold one side and then the other side in towards the middle of the roll.
Finish rolling the roll forward to complete the summer roll.
Repeat with the remaining 7 summer roll wrappers and ingredients.
Make the Peanut Sauce
Assemble all ingredients.
Add all ingredients to a small bowl and mix thoroughly until smooth. Divide into two equal portions.
For more Spring and Summer Roll recipes, check out Top Ten Best Fresh Spring Roll Recipes on Top Inspired. They have a variety of different types of rolls sure to fit all tastes!
Shrimp Summer Rolls with Peanut Dipping Sauce
- 8 ounces shrimp cooked
- 8 wrappers spring roll wrappers I use Blue Dragon
- 1 cup jicama cut into matchsticks
- 16 leaves mint fresh
- 8 leaves bibb lettuce
- 1 layer vermicelli I use Mama Instant Vermicelli
- 2 tbsp hoisin sauce
- 1 tbsp peanut butter
- 1 tbsp water
- 1/4 tbsp rice vinegar
- Cook vermicelli noodles as per instructions
- For each lettuce leaf add 1/4 noodles, 1/4 jicama, 2 shrimps, and 2 mint leaves. Roll up lettuce leaf
- Soften spring roll wrapper in hot water
- Place softened wrapper on flat surface and put lettuce roll on top. Roll wrapper around lettuce roll like a burrito, Wrapper will seal naturally upon completion of rolling
- Continue with remaining 7 leaves
- For Peanut Dipping Sauce:Combine all ingredients together in small bowl. Mix ingredients thoroughly until sauce is smooth.
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