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Shrimp Summer Roll with Dipping Sauce


Another one from the amazing Sharon Richter… SOOOO good…

Ingredients Summer Roll 4 ounces cellophane noodles 12 8″ rice paper rounds 18 cooked large shrimp (halved lengthwise) 1 cup fresh basil leaves 1 cup fresh cilantro leaves plus 1 tablespoon chopped 1 cup fresh mint leaves 1 cup daikon sprouts 1 cup English hothouse cucumber, cut into matchstick-size pieces 1 cup carrot, cut into matchstick-size pieces 12 green or red lettuce leaves

Dipping Sauce– can be made 1 day ahead and refrigerated 1/2 cup fresh lime juice 3 tablespoons fish sauce 3 tablespoons sugar 2 fresh red Thai chiles or 1 red jalapeño or Fresno chile, thinly sliced

1) Fill a shallow plate with warm water. Working with 1 rice paper round at a time, soak rice paper in water, turning occasionally, until just pliable but not limp, about 30 seconds. 2) Transfer to a work surface. Arrange 3 shrimp halves across center of round. Top with some leaves of each herb, then daikon sprouts, cucumber, and carrot. Arrange a small handful of noodles over. Place 1 lettuce leaf over, torn or folded to fit. Fold bottom of rice paper over filling, then fold in ends and roll like a burrito into a tight cylinder. 3) Transfer roll, seam side down, to a platter. 4) Repeat to make 11 more rolls. 5) Can be made 1 hour ahead. Cover with a damp kitchen towel and refrigerate. To serve, cut rolls in half on diagonal. Add chopped cilantro to dipping sauce.

Makes 12 servings Calories 105 Fat 0.5g Carbohydrates 21g Dietary Fiber 1g Total Sugars 4.5g Protein 4g

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