Shrimp Summer Rolls
Easy Shrimp Summer Rolls are filled with bright veggies and make a fresh and tasty appetizer or light meal! With ingredients like shrimp, avocado, crisp carrots, red cabbage, and herbs, these are satisfying and loaded with flavor! Serve with peanut sauce for maximum flavor!
Servings: 12 rolls
Ingredients
- 12 rounds rice paper
- 24 large peeled and cooked shrimp
- 1 hass avocado sliced
- 3 carrots shredded
- 3 cups shredded red cabbage
- 1/2 cup fresh parsley or cilantro leaves
- 1/2 cup fresh Thai basil leaves
Peanut sauce:
- 1/3 cup creamy peanut butter
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon sriracha sauce
- 1 garlic clove minced
- 5-6 tablespoons hot water to thin
Instructions
- In a medium bowl whisk all the ingredients for the peanut sauce. Set aside.
- Prepare the vegetables for the rolls. Add a bowl with hot water to your station just before you start assembling the summer rolls.
- Take a rice paper and completely submerge it the hot water for 10-15 seconds, or until pliable.
- Place the rice paper on your clean cutting board and in the middle add 1/4 cup carrots, 1/4 cup cabbage, 2 shrimps, a few avocado slices, parsley/cilantro, and basil leaves. Fold the wrapper over the filling, and roll tightly.
- Repeat with remaining wrappers and filling and serve with peanut sauce.
Notes
- Shrimp summer rolls are best enjoyed fresh, but you can store leftovers in the fridge in an airtight container for up to 4 days.
- To keep these from becoming dry, line the storage container with a damp paper towel, then place the rolls inside the container and cover with another damp paper towel before topping with the lid.
Nutrition
Serving: 1roll | Calories: 169kcal | Carbohydrates: 18g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 52mg | Sodium: 509mg | Potassium: 304mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2995IU | Vitamin C: 17mg | Calcium: 55mg | Iron: 1mg