30-Minute Thai Peanut Shrimp Summer Rolls
Fresh Vietnamese-style summer rolls filled with cooked shrimp, crisp vegetables, vermicelli noodles, and herbs, wrapped in delicate rice paper. Served with a vibrant Thai-inspired peanut dipping sauce that balances creamy richness with tangy rice vinegar and a hint of Sriracha heat. Perfect for light lunches, appetizers, or warm weather dining when you want something refreshing yet satisfying. The combination of textures from tender shrimp, crunchy vegetables, and soft noodles makes each bite interesting.
Ingredients
- rice paper
- 1 pound medium shrimp, cooked, peeled and deveined
- 8 ounces vermicelli rice noodles, cooked per package instructionsbean thread noodles1:1gluten-free
different texture but works
- 1 seedless cucumber, cut into thin 4 inch long strips
- 3 carrots, cut into matchsticks
- 1 head red leaf lettuce, ribs removed
- 6 green onions, chopped white and green parts
- 1 ½ cups fresh cilantro
- ⅓ cup smooth peanut butteralmond butter1:1nut-allergy
different flavor profile
- ¼ cup soy sauce, regular
- 2 tablespoon rice vinegar
- 4 tablespoon sesame oil
- 2 tablespoon light brown sugar, packed
- 1 teaspoon fresh ginger, grated
- 1 ½ teaspoon Sriracha
Instructions
- 1
Whisk together peanut butter, soy sauce, rice vinegar, sesame oil, ginger, brown sugar and Sriracha in a medium bowl
- 2
Set the sauce aside
- 3
Place hot water about 1 inch deep in a baking dish
- 4
Submerge one rice paper in water, flattening and allowing to soften for 5-10 seconds
- 5
Place softened rice paper on a flat surface
- 6
Place a lettuce leaf at the side closest to you
- 7
Top with vermicelli noodles, carrots, cucumber slice, green onions, cilantro sprigs and shrimp pieces
- 8
Lift the rice paper side closest to you over the filling, folding in both ends burrito style
- 9
Continue rolling tightly away from you until sealed
- 10
Serve immediately with the peanut dipping sauce
Tips
Keep rice paper in warm water just until soft - oversoaking makes them tear easily.
Don't overfill rolls or they'll be difficult to wrap and may burst.
Work with one rice paper at a time and serve immediately for best texture.
Good to Know
Best served immediately. Can refrigerate wrapped rolls for 2-3 hours but rice paper may become chewy.
Prepare all filling ingredients and sauce up to 1 day ahead. Assemble rolls just before serving.
Serve immediately at room temperature with peanut dipping sauce on the side.
Common Mistakes
Don't oversoak rice paper or it will tear when rolling.
Don't overfill rolls or they'll be impossible to close properly.
Substitutions
Gluten-Free Swaps
different texture but works
General Alternatives
FAQ
Can I make these ahead of time?
Summer rolls are best served immediately. You can prep all ingredients ahead, but assemble just before serving to prevent the rice paper from becoming chewy.
What if my rice paper tears while rolling?
If it tears, you can try wrapping another piece of rice paper around the outside, or start over. Make sure water isn't too hot and don't oversoak.
How long will the peanut sauce keep?
The sauce will keep refrigerated for up to 1 week. Bring to room temperature and stir well before serving as it may separate.