Vietnamese Shrimp Summer Rolls And Peanut Sauce Recipe - Chowhound (2024)

Katie Rosenhouse/Chowhound

Handheld, dippable foods are a great option if you're entertaining, looking for a fun appetizer, or planning a light dinner. Chowhound recipe developerKatie Rosenhousecreated these Vietnamese shrimp summer rolls with peanut sauce, and the complementary duo is exactly what we want on our table tonight.Rosenhouse says, "I love summer rolls for their simplicity. What looks like a complicated dish to put together actually comes together in minutes for a satisfying dinner that's fresh, bright, and filling."

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This particular rendition is especially fresh and bright, and Rosenhouse points out that while this particular filling is great "for a quick summer meal, you can also switch it up and add pork for a surprisingly hearty dish any time of the year." If you're in the mood for something a little lighter, "with all those delicious veggies and herbs, it's a meal you'll feel good about serving and eating," she says. "You can get the whole family involved in the rolling process." Or, surprise your guests with your creative endeavor and watch them be wowed.

Katie Rosenhouse/Chowhound

This recipe consists of summer rolls and a dipping sauce. For the latter, you'll need rice vinegar, soy sauce, hoisin sauce, creamy peanut butter, grated fresh ginger, and chopped roasted peanuts. As for the rolls, peel and devein large shrimp (thaw them if they're frozen, too). Next, get dried vermicelli rice noodles, a package of rice paper wrappers, butterhead or green leaf lettuce leaves, medium carrots and a medium cucumber (bothpeeled and cut into thin matchsticks), shredded red cabbage, scallions (sliced into thin matchsticks), fresh mint leaves, and fresh cilantro leaves.

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Katie Rosenhouse/Chowhound

Prepare the peanut sauce: In a medium bowl, whisk to combine vinegar, soy sauce, hoisin, peanut butter, and ginger.

Katie Rosenhouse/Chowhound

Add ½ cup water and whisk to combine. Transfer to a serving bowl and top with peanuts; set aside.

Katie Rosenhouse/Chowhound

Prepare the summer rolls: In a large pot, bring 2 quarts of water to a boil.

Katie Rosenhouse/Chowhound

Add shrimp and cook 2–3 minutes, or until pink and cooked through.

Katie Rosenhouse/Chowhound

Drain shrimp and transfer to a bowl filled with ice water; let stand until chilled.

Katie Rosenhouse/Chowhound

Drain and slice shrimp in half horizontally; refrigerate until ready to use.

Katie Rosenhouse/Chowhound

In a large pot, heat 2 quarts of water until lightly steaming, then remove from heat.

Katie Rosenhouse/Chowhound

Add noodles and set aside for about 5 minutes or until softened (check package for specific cooking instructions).

Katie Rosenhouse/Chowhound

Drain and rinse noodles with cold water. Use kitchen shears to snip into smaller pieces.

Katie Rosenhouse/Chowhound

Set up your area with a cutting board, a large bowl of warm water, and all of your summer roll ingredients.

Katie Rosenhouse/Chowhound

Dip one spring roll wrapper into the warm water for 10–15 seconds.

Katie Rosenhouse/Chowhound

Transfer soaked wrapper to the cutting board

Katie Rosenhouse/Chowhound

Place one piece of lettuce in the bottom half of the wrapper. Top with vermicelli noodles.

Katie Rosenhouse/Chowhound

Top noodles with carrots, cucumber, red cabbage, scallion, mint, and cilantro.

Katie Rosenhouse/Chowhound

Place 3 pieces of shrimp cut side up in the center of the wrapper, above the vegetables.

Katie Rosenhouse/Chowhound

Tightly roll the bottom of the wrapper around the vegetables.

Katie Rosenhouse/Chowhound

Fold the sides of the wrapper in to seal.

Katie Rosenhouse/Chowhound

Roll up the summer roll completely and place seal side down on a serving plate.

Katie Rosenhouse/Chowhound

Repeat with remaining wrappers. Space the finished rolls at least ¼ inch apart to keep them from sticking together.

Katie Rosenhouse/Chowhound

Serve summer rolls immediately with peanut sauce.

Katie Rosenhouse/Chowhound

If you're used to eating rolls stuffed with fun ingredients, you might be confused about what distinguishes spring and summer rolls. Rosenhouse says that "the names are often used interchangeably," but they aren't quite the same. She breaks down the two, explaining that "summer rolls, also sometimes called salad rolls, are made with soaked rice paper surrounding mixed vegetables and proteins." Think of fresh ingredients and a light, chewy bite that is great for dipping into creamier sauces.

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On the other hand, "Spring rolls can be made in the same way, or fried, and the fried variety is often served with a sweet Vietnamese fish sauce," says Rosenhouse. In this case, expect a crunchy, hot roll that's perfect for dipping into thinner sauces. Both types of rolls are delicious, and ultimately, the one you choose comes down to personal preference.

Katie Rosenhouse/Chowhound

Rosenhouse's Vietnamese shrimp summer roll recipe is delightfully tasty and loaded with protein, crunchy vegetables, fresh herbs, and soft rice noodles. It also complements the creamy peanut sauce, making it a winning dish. That being said, there are plenty of ways to customize this recipe based on your favorite ingredients and what's in your fridge. As Rosenhouse points out, "The best part of summer rolls is that you can get creative with the filling."

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While you can let your culinary spirit take you on a journey, Rosenhouse offers some suggestions: "Shrimp or pork are traditional, but you can also use shredded rotisserie chicken or any protein you love," she says. "Parsley, mint, cilantro, basil, or any other preferred herbs can be added in, and a colorful assortment of veggies makes for a great presentation." Aside from considering the flavor profile, think about the various textures you can layer into the rolls when considering your own additions and updates.