Description
Refreshing and vibrant Shrimp Summer Rolls featuring tender shrimp, crisp vegetables, fresh herbs, and creamy avocado wrapped in delicate rice paper, served with a tangy ponzu and sweet chili dipping sauce. Perfect as a light appetizer or healthy meal.
Ingredients
Scale
Shrimp Marinade and Prep
- ½ pound medium shrimp, peeled, deveined, tails removed (about 15 shrimp)
- 3 tablespoons olive oil, divided
- 2 tablespoons lime juice (from 1 lime)
- 1 teaspoon lime zest (from ½ lime)
- 1 teaspoon kosher salt
Roll Assembly
- 5 sheets rice paper
- 5 pieces butter lettuce
- 2 carrots, cut into matchsticks
- 1 Persian cucumber, cut into spears
- 1 avocado, sliced
- 2 green onions, cut into 1-inch pieces
- 10 fresh herb leaves (parsley, Thai basil, or mint)
Dipping Sauce
- â…“ cup ponzu sauce
- 2 tablespoons sweet chili sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon sesame seeds
Instructions
- Marinate and Cook Shrimp: Toss shrimp with 1 tablespoon olive oil, lime juice, lime zest, and kosher salt. Heat remaining 2 tablespoons olive oil in a skillet over medium heat. Cook shrimp for 2-3 minutes on each side until pink and opaque. Remove and set aside to cool.
- Prepare Rice Paper and Fillings: Fill a shallow dish with warm water. Dip one rice paper sheet into the water for about 10-15 seconds until soft but still slightly firm. Lay the sheet flat on a clean surface. Arrange one piece of butter lettuce on the lower third, then add a few shrimp, carrot matchsticks, cucumber spears, avocado slices, green onions, and herb leaves.
- Roll the Summer Rolls: Fold the sides of the rice paper inward over the fillings, then tightly roll from the bottom up to enclose all ingredients. Repeat with remaining rice papers and fillings.
- Prepare Dipping Sauce: In a small bowl, mix ponzu sauce, sweet chili sauce, toasted sesame oil, and sprinkle with sesame seeds for garnish.
- Serve: Serve the shrimp summer rolls immediately with the dipping sauce on the side for a fresh, flavorful appetizer or light meal.
Notes
- Use warm water to soften rice paper for easier rolling.
- Customize herb leaves based on preference—mint and Thai basil add a bright flavor.
- For a spicier kick, add sliced fresh chili to the dipping sauce.
- Can be prepared ahead and kept covered in the fridge for up to 4 hours, but best consumed fresh.
- If rice paper becomes too sticky, separate sheets with a damp towel.
