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Shrimp Summer Rolls with Asian Peanut Sauce

Shrimp Summer Rolls with Asian Peanut Sauce

  • Prep

    20 m
  • Cook

    5 m
  • Ready In

    25 m
Austin Geraldson

Austin Geraldson

These shrimp summer rolls are great, and taste even better if you want to oven-bake or fry them as well. It only takes about 20 minutes to make, so it is much quicker than take out. These come highly recommended, you may want to make a double batch.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 388 kcal
  • 19%
  • Fat:
  • 30.3 g
  • 47%
  • Carbs:
  • 17.2g
  • 6%
  • Protein:
  • 15.5 g
  • 31%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 1272 mg
  • 51%

Based on a 2,000 calorie diet

Directions

  1. Preheat an outdoor grill or grill pan for medium-high heat.
  2. Place the shrimp in a bowl and toss with olive oil and salt and black pepper.
  3. Grill the shrimp on the preheated grill until opaque, 2 minutes per side. Remove from the grill and set aside.
  4. Combine the cabbage, carrot, garlic, 1 tablespoon ginger, teriyaki sauce, and lime juice in a bowl, stir well.
  5. Working with one at a time, wet rice paper with water and lay out on a clean surface. Place a quarter of the cabbage mixture in the center of the paper, top with a quarter of the shrimp. Shape the filling into a log shape and roll the rice paper around the filling, tucking the ends in as you go. Repeat with the remaining rice papers.
  6. Whisk together the peanut butter, teriyaki sauce, sesame oil, hot sauce, garlic, 1 tablespoon ginger, salt and pepper. Slice the rolls in half on an angle, and serve with the peanut sauce on the side.
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Reviews

evann85
181

evann85

8/26/2007

An excellent recipe. Easy and very tasty. I agree with the previous reviewer that the rolls are a tad salty (I would also cut down on the teriyaki). I thought the peanut sauce, however, was excellent as is. I fried the rolls and have a piece of advice on that front: use two rice papers to wrap each roll. With only one, they often burst in the oil!

Lynn
157

Lynn

10/19/2011

These were SO delicious and I'm anxious to make them again adding in a few other goodies (like avocado) to the mix. The only reason I didn't give it 5 stars is because the recipe as it stands is a bit off. As others have noted, the filling shrinks way down once you "toss" it and I ended up having to double it to fill 4 rice papers. I also followed the advice of many others before me and halved the Teriyaki across the board. Perfect advice. Do the hot sauce to your own taste too. If you like it hot, go with 2 T. If you want it mild, cut it back to 1 T. If you've never worked with rice paper sheets before, they are a cinch! Run under the faucet (both sides) and then place on a cutting board 1 or 2 at a time. Within a minute the paper softens up and gets pliable. Roll them as TIGHT as possible or they will fall apart when trying to eat later. The peanut sauce is AWESOME!! Mine came out way too thick so I doubled the sesame oil and also added 2-3 T. of water for the right texture. Again gauge the hot sauce to your own taste.

anhonn
84

anhonn

4/27/2009

This looked like a good recipe but something was missing. I added mung bean noodles and thin strips of cucumber which worked very well. I also added a second layer of rice paper because the single layer kept tearing. I brought the finished rolls to a party and they were a hit. All in all very delicious and I'll make them again soon.

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