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Shrimp Summer Rolls


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  • 24 medium shrimp, peeled and deveined
  • salt
  • pepper
  • 3 ounces rice noodles
  • Eight 7inch rice paper wrappers
  • 24 mint leaves
  • 1 large carrot, shredded
  • 2 scallions, thinly sliced
  • 2 cups finely shredded romaine lettuce
  • 1/2 cup jarred Thai peanut sauce



Step 1

Preheat grill to high. Season with salt and pepper. Arrange on grill, cover and cook, turning once, until the shrimp are just cooked through, about 3 minutes. Let cool, then halve lengthwise.

In a pot of boiling salted water, cook rice noodles until tender, about 3 minutes; drain and rinse with cold water.

Fill a shallow bowl with warm water. Working with 1 rice paper wrapper at a time, soak wrapper for 30 seconds and transfer to a work surface. Arrange 3 shrimp halves across the bottom third of wrapper; top with 3 mint leaves, some rice noodles, carrot, scallion and romaine. Fold in the sides and staring from the bottom, roll up the rice paper, stopping at the halfway point. Top with 3 more shrimp halves and continue rolling. Cover with a damp paper towel and repeat for other rolls. Cut in half on angle and serve with peanut sauce.

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