When it comes to Vietnamese cuisine, you can’t go wrong with seafood. These Vietnamese shrimp summer rolls embody this the best. The tender but firm bite of the shrimp gives a fullness to the roll.
So just picture yourself in a cozy nook in lovely Vietnam and bite into this tasty summer roll. You’ll probably book your next ticket right to Ho Chi Minh City!
When it comes to a health quotient, these Vietnamese shrimp summer rolls score high! Shrimp is a great source of protein and avocados contain a ton of good fats that your body will savour. Combined with the green veggies, the rolls are probably one of the healthiest options around.
Pair the Vietnamese shrimp summer rolls with a tangy dipping sauce, and we promise you, you won’t be disappointed!
Vietnamese Fresh Summer Shrimp Rolls with Peanut SaucePrint
FOR PEANUT DIPPING SAUCE
- ¼ cup Peanut Butter (creamy)
- 1 tbsp Hoisin Sauce
- 1 tsp Dark Soy Sauce
- 1 Garlic Pods (mashed or minced)
- 1 tsp Sriracha Sauce
- 1 - 2 tbsp Water (warmed)
- 1 tsp Peanuts / Groundnuts (crushed)
FOR SUMMER ROLLS
- 10 Rice Paper Wrappers
- 1 Carrots (large, julienned)
- 1 Cucumber (large, julienned)
- ½ Red Pepper (julienned)
- ⅓ cup Purple Cabbage (shredded )
- 1 Avocado (sliced)
- 5 Green Lettuce (torn in half)
- few sprigs Coriander / Cilantro
- 20 nos. Prawns (medium sized, cleaned and sliced half)
- 1 Banana leaf
- 2 tbsps White Sesame Seeds (toast)
- Wash all the vegetables and herbs under running water and remove any dirt or wax
- Chop vegetables needed to stuff the Vietnamese rolls, make sure they are all of the same length
- Peel the garlic pods, chop them finely
- Slice the avocado in half or cut into wedges. Grasp the outer dark layer or skin and pull it away from the inner green flesh of the fruit
- Slice the avocado carefully. Make each piece about 3 centimeters thick
BLANCHING THE SHRIMPS
- Heat a small cooking pot with 1 1/2 cup water. Bring it to a slight boil, making sure it is not over boiled. Add a teaspoon of salt
- Drop the shrimps into the boiling water, blanch them for 30 seconds and remove
- Place the blanched shrimps on a paper napkin to dry off
FOR DIPPING SAUCE
- In a large bowl, add all the ingredients of the dipping sauce except warm water and whisk them together until they form a smooth paste
- Add 1 - 2 tbsp of warm water or more until it reaches the consistency you desire
- Pour into a small serving bowl and top with crushed peanuts, if desired. Keep aside as you serve the summer rolls
PREPPING THE RICE PAPER SHEET
- Follow the instructions on the package for soaking the rice wrapper papers since the soak time might differ slightly from one to another
- A plastic or ceramic cutting board is better than a wooden one since the rice wrapper tends to stick to the latter.
- Pour warm water into a large bowl or a 9-inch square / round baking pan
- Dip a single sheet of rice paper wrapper into warm water for 15 - 20 seconds. The wrapper needs to be soft yet firm
- Immediately remove from water once it reaches that texture, and place on a cutting board
- Repeat the process for the other wrappers, based on how many of them you’re making
- Slightly pat the wrapper dry with a kitchen towel
ASSEMBLING THE SUMMER ROLL
- Start by placing a few coriander leaves and 4 sliced pieces of shrimp
- Assemble the vegetables one at a time along the wrapper, starting with carrot, cucumber, red pepperand a tiny bit of cabbage
- Continue by adding a slice or two of avocado
- Lay half a lettuce leaf on top of the veggies
- Try not to overstuff the roll, so use small amounts of each ingredient. You can always adjust the quantity towards the end, if required
ROLLING AND GARNISHING
- Gently pull the bottom of the wrapper, and begin rolling it over the veggies carefully
- Tuck in the filling as you go, so as to not let it spill out
- Cut a banana leaf in the shape of your plate, place the summer rolls on to one side
- Sprinkle some sesame seeds, and serve with peanut dipping sauce!
Pack a combination of Vietnamese shrimp summer rolls and our Vietnamese Tofu and Pineapple rolls, complete along with dipping sauces. Carry it for a fun picnic at the beach or park!
Wondering what to do on a Sunday alone? Brew some hot or iced tea, make a batch of these and settle down with a book!
We’ve heard from credible sources that this is the best pick-me-up for a bad day. What better time to create your hoogah than a rough day?
Buying frozen and peeled shrimps is the best option.
Defrost the shrimp by placing them in a bowl of water
De-vein the shrimp by cutting at its back ridge using a knife (PS. Do not cut down very far, only until you reach the vein)
Tease out the vein with the tip of your knife. Grab and pull it back toward the tail of the shrimp
Once you do this for all, give a good wash under running water to clean
Soak them in brine solution with baking soda (1:1 ratio, 1 tbsp baking soda to 1 cup water) for 10 minutes
Shrimp goes really well with wasabi flavour! Coat the cooked shrimps lightly with wasabi and then roll them inside with vegetables!
You can go full vegan by just adding fresh vegetables. Follow our Vietnamese Rainbow Summer Roll for the entire method
If you prefer meat to seafood, feel free to stuff the roll with some steamed and shredded pieces of Chicken or Turkey instead
Wash and peel the vegetables and avocado to keep them handy
You can whisk the sauce and store it beforehand
Peel and clean the shrimp, refrigerate till whenever you make the rolls
Serve fresh on the day it’s made itself for best results
Serve it as a platter with the other Vietnamese rolls for Sunday brunch
Pop open a bottle of champagne for some liquid fun with these rolls
You can store the dipping sauce in an airtight container in the refrigerator for a couple of days
The Vietnamese shrimp summer rolls will only stay fresh on the day that they are made
Cover each roll with a cling film and place in a Tupperware container to retain their freshness for an extra day