Fresh Shrimp Summer Rolls with Creamy Peanut Dipping Sauce: Your Ultimate Guide

Experience the ultimate in refreshing dining this summer with these homemade Shrimp Summer Rolls, perfectly paired with a rich and creamy Peanut Butter Dipping Sauce. Whether served as a light appetizer or a satisfying main course, these cool, crisp, and vibrant rolls are an absolute delight. They offer a burst of fresh flavors and textures, making them an ideal meal for hot days when you crave something wholesome, delicious, and easy to prepare.

There’s a special joy in ordering summer rolls at a restaurant. Their inherent freshness, lightness, and captivating blend of flavors are truly unmatched. What often elevates them even further are the accompanying dipping sauces. While a soy-based sauce is a classic choice, it’s the creamy, nutty peanut butter version that consistently steals the show for many, including myself. This recipe brings that restaurant-quality experience right to your kitchen, allowing you to create these irresistible rolls loaded with succulent shrimp and an abundance of crisp, fresh vegetables.

Preparing these summer rolls at home is surprisingly simple and incredibly rewarding. They are a fantastic option for those warm summer evenings when you want to minimize cooking time without sacrificing flavor or nutrition. Not only are they quick to assemble, but they also require very little actual cooking, making them a perfect, hassle-free meal that the whole family will love.

Summer Rolls vs. Spring Rolls: Understanding the Distinction

While often grouped together, summer rolls and spring rolls have distinct characteristics that set them apart, primarily in their preparation and wrapper type. Understanding these differences will help you appreciate the unique qualities of each.

Summer rolls, often referred to as “Gỏi Cuốn” in Vietnamese cuisine, are characterized by their fresh, uncooked nature. They are meticulously crafted from delicate, translucent rice paper wrappers that are briefly soaked in water until pliable. The fillings typically consist of a vibrant medley of raw vegetables such as lettuce, herbs, and cucumber, combined with cooked proteins like shrimp, pork, or tofu. Since they are not cooked after assembly, summer rolls are a light, refreshing, and healthy option, best served chilled or at room temperature with a complementary dipping sauce.

Spring rolls, on the other hand, are commonly fried or baked, resulting in a crispy, golden exterior. Their wrappers are generally made from a thicker dough, similar to an egg roll wrapper or a thinner, flour-based spring roll pastry. The fillings of spring rolls are often cooked beforehand, featuring ingredients like minced meat, shredded vegetables (cabbage, carrots, mushrooms), and sometimes vermicelli noodles. After being rolled, they are deep-fried or air-fried until golden brown and crispy, serving as a warm, savory appetizer. The key takeaway is the cooking method and wrapper: summer rolls are fresh and soft, while spring rolls are cooked and crispy.

Essential Ingredients for Perfect Summer Rolls

One of the beauties of summer rolls is their incredible versatility. While this recipe focuses on succulent shrimp, you can easily customize the fillings based on your preferences or what you have available in your refrigerator. Below are the core components that make these rolls so satisfying and flavorful:

Fresh Vegetable Fillings: The Heart of the Roll

• Bell Pepper: Any color works beautifully. Red, yellow, or orange bell peppers add a sweet crunch and a pop of color. Slice them thinly for easy rolling.
• Mint Leaves: Essential for that signature refreshing aroma and taste. Don’t skip these!
• Cilantro: Fresh cilantro adds a bright, herbaceous note that complements the other flavors.
• Carrot: Shredded or julienned carrots provide a delightful sweetness and crunchy texture.
• Cucumber: Thinly sliced cucumber contributes a cool, crisp element, perfect for balancing richer flavors.
• Cabbage: Finely shredded cabbage adds an extra layer of crunch and volume to the rolls. Napa cabbage or green cabbage work well.
• Avocado: While optional, slices of ripe avocado introduce a creamy texture and healthy fats, making the rolls even more satisfying.
• Rice Vermicelli Noodles: These thin, delicate rice noodles are a staple in summer rolls. They add substance and help bind the fillings together. Be sure to cook them according to package directions and cool them before assembling.

Protein Options: Build Your Perfect Roll

This recipe proudly features juicy shrimp, which is a classic and delicious choice. However, feel free to get creative with other protein sources to suit your taste or dietary needs:

• Shrimp: Cooked and chilled, shrimp provides a tender and slightly sweet protein.
• Chicken: Thinly sliced grilled or poached chicken breast can be a fantastic alternative.
• Pork: Marinated and thinly sliced pork loin or tenderloin offers a savory depth.
• Tofu: For a vegan or vegetarian option, pan-fried or baked tofu strips are excellent. Press extra firm tofu to remove water, then season and cook until golden.
• Other Seafood: Cooked crab meat or imitation crab can also be used for a different flavor profile.

Crafting Your Homemade Shrimp Summer Rolls: A Step-by-Step Guide

Making summer rolls from scratch is an enjoyable and straightforward process. Follow these detailed steps to assemble your perfect, restaurant-quality rolls:

1. Marinate and Prep the Shrimp: Begin by preparing your shrimp. In a medium bowl, combine the peeled and deveined shrimp with your chosen marinade ingredients (olive oil, minced garlic, honey, oregano, optional red chili, salt, and pepper). Toss everything gently until the shrimp are thoroughly coated. Allow this to marinate for approximately 15 minutes at room temperature. This brief marination infuses the shrimp with flavor, while you prepare the dipping sauces and chop your fresh vegetables.
2. Whisk Together the Peanut Dipping Sauce: In a small bowl, whisk together all the ingredients for the creamy peanut butter sauce: peanut butter, ginger powder, garlic powder, cayenne pepper, low-sodium soy sauce, and honey. Continue mixing until the sauce is wonderfully smooth and lump-free. Taste and adjust the sweetness by adding more honey if desired, or enhance the spice with additional cayenne pepper. This sauce is a star, so make sure it’s perfect for your palate.
3. Prepare the Soy Dipping Sauce (Optional): If you prefer a lighter, tangier option, prepare the soy-based dipping sauce. In another small bowl, whisk together green onions, mirin, lime juice, sesame oil, low-sodium soy sauce, sugar, and fish sauce until well combined and smooth. This offers a fantastic alternative or complement to the peanut sauce.
4. Cook the Marinated Shrimp: Heat a large skillet over medium-high heat. Once hot, add the marinated shrimp along with any remaining marinade to the pan. Cook for about 2-3 minutes per side, or until the shrimp turn opaque pink and are fully cooked through. Be careful not to overcook, as shrimp can become rubbery. Remove from heat and set aside to cool slightly.
5. Prepare the Rice Paper Wrappers: Fill a wide, shallow bowl (larger than your rice paper wrappers) with lukewarm water. Working with one rice paper wrapper at a time, gently submerge it in the water for about 20-30 seconds, or until it becomes soft and pliable, but not overly sticky or tearing. The wrapper should still have a slight firmness as it will continue to soften as you fill it.
6. Assemble the Summer Rolls: Carefully transfer the softened rice paper wrapper to a clean, damp cutting board or a flat work surface. Arrange your filling ingredients horizontally in the center of the bottom third of the wrapper. Start with a base of lettuce or herbs, then add a couple of cooked shrimp, rice vermicelli, bell pepper, carrot, cucumber, and any other desired vegetables. Fold the bottom edge of the rice paper over the filling. Then, fold in the left and right sides of the wrapper towards the center. Finally, tightly roll the wrapper from the bottom up, creating a neat, compact cylinder, similar to a burrito. Ensure the roll is firm but not so tight that the wrapper tears.
7. Continue Rolling and Serve: Repeat the soaking and rolling process for the remaining wrappers and fillings. Aim for about two cooked shrimp per roll. Once all rolls are assembled, arrange them on a platter. Summer rolls are best enjoyed fresh and chilled, served immediately with your homemade peanut butter dipping sauce, and optionally, the soy dipping sauce.

Expert Tips & Tricks for Perfect Summer Rolls

• Make Ahead? Yes, with Care! Summer rolls are excellent for meal prep. To make them ahead of time, assemble them as directed, then individually wrap each roll in plastic wrap or place them in an airtight container lined with a damp paper towel. The damp towel helps prevent the rice paper from drying out and sticking together. Store them in the refrigerator for up to 2-3 days. They are always best fresh, but this method keeps them good for a couple of days.
• Get Creative with Fillings: Don’t feel bound by the recipe’s exact ingredients. Summer rolls are incredibly versatile! Use whatever fresh vegetables you have on hand – sprouts, shredded lettuce, bell peppers of different colors, mango slices, or even thinly sliced jalapeños for a kick. Experiment with various proteins like grilled chicken, cooked pork, or pan-fried tofu to cater to different tastes or dietary requirements. It’s a fantastic way to use up leftover cooked proteins and fresh produce.
• Finding Rice Paper: Rice paper wrappers (Bánh Tráng) are readily available. You can typically find them in the Asian food aisle of most large US grocery stores. They are also widely stocked at any Asian specialty market, often in various sizes. Look for round wrappers, usually about 8.5 to 10 inches in diameter, which are easiest for rolling.
• Storage and Leftovers: As mentioned, store leftover rolls in an airtight container in the refrigerator for up to 3 days, ensuring they are covered with a damp cloth or plastic wrap to maintain moisture. Unfortunately, rice paper does not hold up well to freezing; it becomes brittle and loses its texture upon thawing. It’s best to only make what you anticipate consuming within a few days for optimal freshness and texture.
• Don’t Over-Soak the Rice Paper: This is crucial! Over-soaking will make the wrappers too sticky and difficult to handle, leading to tears. A quick 20-30 second dip in lukewarm water is usually sufficient. It will continue to soften as you add fillings and roll.
• Don’t Overfill: While it’s tempting to load up your rolls, too much filling can make them impossible to roll neatly without bursting. Start with a moderate amount and adjust as you gain experience.

Can You Fry Summer Rolls?

In short, no. Summer rolls, with their delicate rice paper wrappers, are not suitable for frying. The unique composition of rice paper is designed to be rehydrated and remain soft and chewy. If you attempt to fry them, the rice paper would simply absorb the oil, resulting in a soggy, oily, and unappetizing mess rather than a crispy shell. This is a fundamental difference between summer rolls and spring rolls, which use different types of wrappers specifically formulated for frying.

If you’re craving a fried, crispy roll, you should opt for traditional spring rolls or egg rolls, which use thicker, sturdier wrappers that crisp up beautifully when fried or baked. For a healthier alternative to deep-frying classic egg rolls, consider making Air Fryer Egg Rolls, which offer a satisfying crunch with less oil.

The Perfect Companions: Dipping Sauces

No summer roll experience is complete without the perfect dipping sauce. This recipe provides two fantastic options, allowing you to choose based on your mood or to offer a delightful variety for your guests:

The first is a **creamy peanut butter-based sauce**, which is incredibly rich, savory, and slightly sweet with a hint of spice. This sauce is thick and luxurious, coating the rolls beautifully and adding a comforting depth of flavor. Its complex profile with ginger, garlic, and cayenne perfectly complements the fresh ingredients in the rolls.

The second option is a **lighter, brighter soy sauce-based dipping sauce**. This version is more tangy and savory, with notes of lime, mirin, and subtle umami from fish sauce and soy sauce. It provides a refreshing contrast to the fresh vegetables and shrimp, highlighting their natural flavors without overpowering them.

Both sauces are incredibly delicious and work exceptionally well with these shrimp summer rolls. Feel free to try one or both; it truly comes down to personal preference. Offering both allows for a dynamic tasting experience, catering to different palates at your table.

Explore More Tasty Asian-Inspired Recipes

If you loved these summer rolls, you might be eager to explore more vibrant and delicious Asian-inspired dishes. Here are some other fantastic recipes to try that will transport your taste buds:

• Vietnamese Egg Rolls: Crispy, savory, and packed with flavor – a perfect fried appetizer.
• Stir Fry Noodles: Quick, customizable, and bursting with fresh ingredients and a savory sauce.
• Chow Mein Noodles with Chicken: A classic takeout favorite, made easy at home with tender chicken and satisfying noodles.
• Chicken Lo Mein: Another popular noodle dish featuring soft noodles, juicy chicken, and crisp vegetables in a delicious sauce.
• Kung Pao Chicken: A spicy and savory Szechuan stir-fry with tender chicken, peanuts, and vegetables.
• Garlic Beef Noodle Bowls: Hearty and flavorful bowls featuring tender beef and noodles, perfect for a satisfying meal.
• Easy Cashew Chicken: A sweet and savory chicken dish with crunchy cashews, ideal for a quick weeknight dinner.

Rated 4.92 out of 5 stars from 24 votes.

Shrimp Summer Rolls

By Erin Sellin

Shrimp Summer Rolls with Peanut Butter Dipping Sauce – a super refreshing, cool, crisp and great dinner to have this summer. Works as an appetizer or a meal.

Prep Time: 15 mins

Cook Time: 10 mins

Additional Time: 15 mins

Total Time: 40 mins

Servings: 6

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Ingredients

Shrimp

• 12 medium shrimps, peeled and deveined
• 3 Tablespoons olive oil
• 1 Tablespoon garlic, minced
• 1 teaspoon honey
• 1 teaspoon dried oregano
• ½ teaspoon grounded dried red chili, optional
• ½ teaspoon salt
• ¼ teaspoon black pepper

Peanut Butter Sauce

• ⅓ cup creamy peanut butter
• 1 teaspoon ginger powder
• 1 teaspoon garlic powder
• ½ teaspoon cayenne pepper
• 1 teaspoon low sodium soy sauce
• ½ cup honey

Summer Rolls Fillings

• 6 round rice wrappers
• ½ red bell pepper, sliced
• 2 Tablespoons mint leaves
• 2 Tablespoons cilantro leaves
• 1 small carrot, peeled and sliced
• 2 inches of a medium cucumber, sliced
• 2 ounces rice vermicelli

Soy Dipping Sauce (Optional)

• 2 Tablespoons green onions, finely chopped
• 1 Tablespoon mirin
• 1 Tablespoon lime juice
• 1 Tablespoon sesame oil
• 2 ½ teaspoon low-sodium soy sauce
• 1 teaspoon sugar
• ¼ teaspoon fish sauce

Instructions

Prepare the shrimp marinade.

1. In a large bowl, combine the shrimp with olive oil, minced garlic, honey, dried oregano, grounded dried red chili (if using), salt, and black pepper. Toss until they are evenly coated. Cover and let stand at room temperature for 15 minutes.

Peanut Butter Sauce

1. In a small bowl, add creamy peanut butter, ginger powder, garlic powder, cayenne pepper, low sodium soy sauce, and honey. Stir until nice and smooth. Taste and adjust the honey if you want it sweeter or add more cayenne if you like it spicy.
   

   

Soy Dipping Sauce (Optional)

1. Add green onions, mirin, lime juice, sesame oil, low-sodium soy sauce, sugar, and fish sauce to a small bowl and whisk until smooth.

Cook Shrimp

1. Heat a large skillet over medium-high heat. Add all of the marinated shrimp to the pan. Cook for 2-3 minutes on each side until the shrimp is pink and cooked through.
   

   

Assemble Rolls

1. Fill a medium or large bowl with lukewarm water. Working with 1 piece of rice paper at a time, soak the rice paper until soft and pliable, about 30 seconds.
   

   

2. Place the softened rice paper on a wooden cutting board or flat surface. Arrange your chosen fillings (red bell peppers, mint leaves, cilantro leaves, small carrot, cucumber, rice vermicelli, and 2 shrimp) in the middle, towards the bottom third of the paper. Fold the bottom side first over the filling. Then, bring the left and right sides together towards the center. Start rolling the rice paper gently from the bottom up. With your fingers, push the fillings towards you to ensure a tight roll. Continue rolling until it’s a sealed, neat cylinder.
   

   

3. Repeat the process until no shrimp is left, ensuring each roll contains two shrimps.
4. Serve cold with one or both of the delicious dipping sauces.

Nutrition

Calories: 507kcal |
Carbohydrates: 80g |
Protein: 10g |
Fat: 17g |
Saturated Fat: 5g |
Polyunsaturated Fat: 11g |
Cholesterol: 36mg |
Sodium: 447mg |
Fiber: 2g |
Sugar: 29g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin Sellin

Prep Time: 15 minutes

Cook Time: 10 minutes

Additional Time: 15 minutes

Total Time: 40 minutes

Course: Dinner Recipes, Appetizer

Cuisine: American, Vietnamese-Inspired

Servings: 6

Calories: 507

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