These shrimp summer rolls combine citrus shrimp wrapped up with avocado, carrots, cucumbers, cilantro, and crunchy butter lettuce. Eat plain or dip in our semi-homemade ponzu sesame dipping sauce!
Add the shrimp, two tablespoons olive oil, lime juice, lime zest, and kosher salt to a large bowl and toss to combine.
Cover and refrigerate for 15 minutes while you prepare the rest of the ingredients.
Once marinated, heat a large skillet over medium heat and add the remaining tablespoon of olive oil.
Add the shrimp, making sure to put them all in a single layer.
Cook for 2-3 minutes per side or just until the shrimp are opaque pink and c-shaped.
Remove from the heat and set aside to cool.
For the Summer Rolls
Fill a large shallow bowl with hot water.
Dip one sheet of rice paper in the hot water for 5 seconds, or just until it begins to soften. Then, place it on a clean surface.
Place 3 shrimp in the center of the rice paper. Add a piece of butter lettuce, a few sticks of carrot, a piece of cucumber, a slice of avocado, a few green onions, and two herb leaves on top.
Roll the summer rolls the same way you would a burrito - by folding the bottom over the toppings, folding the sides in, and then rolling upward to seal.
Repeat steps 2-4 with the remaining ingredients.
Serve the rolls with the sauce (below) and enjoy immediately.
I do not recommend storing summer rolls for later as they will become soggy.
For the Sauce
Stir together the ponzu, sweet chili sauce, sesame oil, and sesame seeds.