Description
Refreshing and light Shrimp Summer Rolls, featuring tender shrimp, crisp vegetables, and fresh herbs wrapped in delicate rice paper. Served with a tangy ponzu and sweet chili dipping sauce, these rolls are perfect for a healthy appetizer or light lunch.
Ingredients
Scale
Shrimp and Marinade
- ½ pound medium shrimp (peeled, deveined, and tails removed, about 15 shrimp)
- 3 tablespoons olive oil (divided)
- 2 tablespoons lime juice (from 1 lime)
- 1 teaspoon lime zest (from ½ lime)
- 1 teaspoon kosher salt
Roll Wrappers and Fillings
- 5 sheets rice paper
- 5 pieces butter lettuce
- 2 carrots (cut into matchsticks)
- 1 persian cucumber (cut into spears)
- 1 avocado (sliced)
- 2 green onions (cut into 1-inch pieces)
- 10 fresh herb leaves (parsley, Thai basil, or mint)
Dipping Sauce
- â…“ cup ponzu sauce
- 2 tablespoons sweet chili sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon sesame seeds
Instructions
- Prepare the shrimp: Heat 1½ tablespoons of olive oil in a skillet over medium heat. Add the shrimp and season them with lime zest and kosher salt. Cook the shrimp for about 2-3 minutes per side until they turn pink and are cooked through. Remove from heat and drizzle with lime juice, tossing to coat. Set aside to cool.
- Prepare the rice papers and fillings: Fill a large shallow dish with warm water. Dip one rice paper sheet into the water for about 10-15 seconds until it softens, then lay it flat on a clean surface. Place a piece of butter lettuce on the lower third of the rice paper, then add a few carrot matchsticks, cucumber spears, avocado slices, green onion pieces, and two herb leaves on top of the lettuce.
- Assemble the rolls: Place 3-4 cooked shrimp on top of the vegetables. Fold the sides of the rice paper over the filling, then tightly roll from the bottom up to form a neat roll. Repeat the process with the remaining rice papers and ingredients.
- Prepare the dipping sauce: In a small bowl, whisk together ponzu sauce, sweet chili sauce, toasted sesame oil, and sprinkle sesame seeds on top.
- Serve: Arrange the shrimp summer rolls on a platter and serve with the prepared dipping sauce on the side for dipping. Enjoy immediately for the best texture.
Notes
- Use fresh shrimp for the best taste but cooked shrimp can also be substituted.
- Soaking rice paper too long makes it tear easily, so cook one at a time.
- Customize rolls with different fresh herbs like cilantro or mint based on your preference.
- Serve immediately to maintain crispness of the vegetables and softness of the rice paper.
- Leftover rolls can be wrapped tightly in plastic wrap and refrigerated for up to 1 day.
