Shrimp Summer Roll

Fresh, vibrant, and bursting with flavor, these Shrimp Summer Rolls are the ultimate light and healthy appetizer that's as fun to make as they are to eat. Delicate rice paper wrappers encase tender shrimp, crisp julienned vegetables, fragrant mint and cilantro, and silky rice vermicelli noodles for a beautiful harmony of textures and flavors. Served with a tangy homemade lime and fish sauce dipping sauce, these gluten-free rolls are a fresh take on classic Vietnamese cuisine. Perfect for warm-weather gatherings or a quick weekday meal, this recipe is ready in just 35 minutes and makes six satisfying servings. Whether you're looking to impress guests or treat yourself, these no-cook summer rolls are a refreshing and delicious choice!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:5 mins

Total Time:35 mins

Servings: 6

Ingredients

• 12 large Shrimp
• 12 sheets Rice paper wrappers
• 100 grams Rice vermicelli noodles
• 1 large Carrot, julienned
• 0.5 large Cucumber, julienned
• 0.5 Red bell pepper, julienned
• 24 large Fresh mint leaves
• 24 large Fresh cilantro leaves
• 6 Lettuce leaves
• 2 tablespoons Lime juice
• 2 tablespoons Fish sauce
• 1 teaspoon Sugar
• 1 Garlic clove, minced
• 1 cup Hot water

Directions

Step 1

Boil water in a medium pot and cook the rice vermicelli noodles according to package instructions. Drain and set aside.

Step 2

Bring another pot of water to a boil and cook the shrimp until pink and opaque, about 3 minutes. Remove from water, allow to cool slightly, then peel and slice each shrimp in half lengthwise.

Step 3

In a small bowl, mix lime juice, fish sauce, sugar, and minced garlic to make a dipping sauce. Adjust seasoning to taste and set aside.

Step 4

Fill a shallow dish with hot water. Submerge a rice paper wrapper in the water for about 10-15 seconds, or until it begins to soften. Remove and lay it flat on a clean surface.

Step 5

Place 2 shrimp halves, cut-side up, about 2 inches from the bottom edge of the wrapper. Above the shrimp, lay a few strands of vermicelli noodles, then add a small amount of carrot, cucumber, and red bell pepper.

Step 6

Add 2 mint leaves, 2 cilantro leaves, and a piece of lettuce on top of the vegetables.

Step 7

Fold the bottom of the wrapper over the fillings, then fold in the sides. Roll tightly, and repeat with the remaining wrappers and ingredients.

Step 8

Serve the rolls with the prepared dipping sauce.

Nutrition Facts

Serving size	(1189.2g)

Amount per serving	% Daily Value*
Calories	1429.7

Total Fat 26.5g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 8.6g
Cholesterol 504mg	0%
Sodium 3914.0mg	0%
Total Carbohydrate 221.1g	0%
Dietary Fiber 8.7g	0%
Total Sugars 14.7g
Protein 73.9g	0%

Vitamin D 14.4IU	0%
Calcium 407.6mg	0%
Iron 6.8mg	0%
Potassium 1314.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 16.8%

Protein: 20.8%

Carbs: 62.3%