Shrimp Summer Rolls

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This has always been one of my favorite dishes and I just finally got around to learning how to make them. It’s so easy! It’s a nice healthy option to pack up in a tupperware for lunch if you’re going on a road trip or somewhere you have a cooler.

Ingredients for 2 servings:

1 bunch cilantro
1 bunch mint
1 carrot
1 small cucumber
1 head lettuce
10 ounces peeled/deveined shrimp
2 ounces cellophane noodles
1/4 cup peanut butter
1 tbsp mirin
1 tbsp sou sauce
1 tbsp sriracha
10 rice paper wrappers.


First, prepare all the ingredients. Cut off the root of the lettuce and cut into large pieces. Pick off the cilantro and mint leaves. Peel the carrot and chop into matchsticks. Chop the cucumber into matchsticks.

Heat a pan on medium with a few drops of olive oil. Cook the shrimp for 2-4 minutes with salt and pepper, stirring occasionally. Transfer to a bowl and place in fridge to cool.

Boil water in a small pot and cook the rice noodles for 2-3 minutes, or until tender. Drain and rinse with cool water.

Use a small bowl to combine the peanut butter, soy sauce, mirin, and sriracha. Add 2 tbsp of water and whisk it all together for a dipping.

To assemble the rolls, use a wide and shallow dish to douse the rice paper in warm water for about 30 seconds (or until pliable). Transfer onto a work surface. In the middle, place 3 shrimp, a few pieces of carrot and cucumber, some noodles, some lettuce, and however much cilantro and mint you’d like. Then wrap it up with the rice paper like a burrito!

Two of these fill me up, so I usually end up eating them for lunch and dinner. (Fine with me!!). Enjoy!

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