Fresh Shrimp Summer Rolls
Springy rice paper wraps filled with cold poached shrimp, herbs, and crisp vegetables. Serve with a tangy fish sauce dipping sauce—no cooking skills required, just assembly.
- Total time
- 20 min
- Servings
- 2
- Calories
- 156
- Protein
- 18g
Ingredients
- 12 count large shrimp, peeled and deveined
- 8 count rice paper wrappers (8-inch)
- 1 cup fresh herbs (mint, cilantro, Thai basil), chopped
- 1 medium cucumber, cut into thin matchsticks
- 3 tbsp fish sauce
- 1 count lime (juiced)
Instructions
- 1
Bring a pot of salted water to a boil. Add shrimp and cook until pink and opaque, 2-3 minutes. Drain and let cool.
- 2
Fill a shallow bowl with warm water. Dip one rice paper wrapper for 3-4 seconds until pliable, then lay on a clean surface.
- 3
Arrange a small handful of herbs and cucumber in the center, top with one shrimp halved lengthwise, then roll tightly into a cylinder, tucking in the sides as you go.
- 4
Repeat with remaining wrappers, herbs, cucumber, and shrimp until all are filled.
- 5
Whisk fish sauce, lime juice, and 2 tbsp water in a small bowl until combined. Taste and adjust.
- 6
Serve rolls at room temperature with fish sauce dipping sauce on the side.
Tools you’ll need
- large pot
- shallow bowl (for water bath)
- cutting board
- sharp knife
- small bowl (for sauce)
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