Shrimp Summer Rolls

5 from 2 votes

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!

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: Asian

Keyword: shrimp recipes, shrimp rice paper rolls, shrimp spring rolls, summer rolls

Servings: rolls

Author: Brandy O'Neill - Nutmeg Nanny

Equipment

Ingredients

For the Shrimp

1/2 pound medium shrimp peeled, deveined, and tails removed (about 15 shrimp)
3 tablespoons olive oil divided
2 tablespoons lime juice
1 teaspoon lime zest
1 teaspoon kosher salt

For the Summer Rolls

5 sheets rice paper
5 pieces butter lettuce
2 large carrots cut into matchsticks
1 persian cucumber cut into spears
1 avocado sliced
2 green onions cut into 1” pieces
10 fresh herb leaves parsley, thai basil, or mint

For the Sauce

1/3 cup ponzu sauce
2 tablespoons sweet chili sauce
2 teaspoons toasted sesame oil
1 teaspoon sesame seeds

Instructions

For the Shrimp

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.
Set aside until ready to serve.

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