These Vietnamese Summer Shrimp Vegetable Rolls are a twist on the traditional spring roll minus the pork and the addition of a few more fresh veggies to bring the spring roll into summer.

Vietnamese shrimp roll being dipping into soy sauce

 

These rolls are my take on a light and easy meal or appetizer that is perfect for the warm summer days and nights.

Fresh crunchy carrots and cucumber with lettuce, rice noodles and a trio of fresh herbs because I couldn’t decide which to use, so I used all 3 and they all are delicious together. What herbs you use, is up to you.

5 Vietnamese summer shrimp vegetable rolls are stacked surrounded by 3 dipping sauces

 

With the addition fresh shrimp all wrapped in rice paper, all  you need to do is dip them into a good sauce, of which I have a choice of 3.

I have a recipe for a Trio of Asian Dipping Sauces that has consistently been one of my most popular recipes since December 2014. I thought it was time to make something to give my readers something dip into the sauces.

 

Honey sesame sauce   Savory peanut sauce   Spicy soy sauce

3 bowls of dipping sauces lined up with the rolls stacked behind them

 

If you take some help from the grocery store and buy already cooked shrimp, the only ‘cooking’ (and it’s not really cooking) is to prepare the rice noodles.

 

A roll is cut in half so you can see the layers of lettuce, rice noodles, herbs, vegetables and shrimp

 

Fried egg rolls seemed too heavy for summer and these  Vietnamese Summer Shrimp Vegetable Rolls (Gỏi cuốn) seemed like the logical choice.

Are egg rolls and spring rolls the same thing?

No, egg rolls are usually pork and cabbage wrapped in thin sheets of dough and fried. Spring rolls are much lighter with pork, shrimp and rice noodles and wrapped in rice paper, not fried.

 

Vietnamese Summer Shrimp Vegetable Rolls – Step by Step

Soak 1 sheet of rice paper in warm water for 5 seconds.

Rice paper softened in warm water

 

Lay the wrapper flat on a cutting board and add lettuce, carrots and cucumber.

 

Rice paper roll with lettuce carrot and cucumber

 

Add cooked rice noodles.

 

Rice noodles added to the lettuce carrots and cucumber

 

Lay mint, basil and cilantro on top of rice noodles.

Fresh mint, basil and cilantro is added on top of the rice noodles

 

Place 3 shrimp in front of the stack (this way they will show through the roll).

 

Fresh shrimp is added before rolling

 

 

Starting closest to you, take the edge of the wrapper and roll over the veggies. When you get to the shrimp, tuck in the sides and continue rolling.

 

Rolling the rice paper over the shrimp and vegetables to make a spring roll

 

If you’ve tried these Vietnamese Summer Shrimp Vegetable Rolls  or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below. I love to hear from my readers! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see daily recipe updates.


Yield: 8

Vietnamese Summer Shrimp Vegetable Rolls

A closeup of the inside of one of the rolls, green white and orange colors

Fresh shrimp, lettuce, carrots, cucumber, rice noodles and herbs are wrapped in rice paper.

Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes

Ingredients

  • 8 rice paper wrappers
  • 8 green lettuce leaves
  • 1/2 cup carrots, peeled and cut into fine matchsticks
  • 1/2 cup English cucumber, peeled, seeds removed and cut into fine matchsticks
  • 4 ounces rice noodles, prepared according to package directions
  • 16 mint leaves
  • 16 basil leaves
  • 16 cilantro leaves
  • 7 cooked shrimp, sliced in half lengthwise

Instructions

  1. Fill a shallow bowl large enough for the rice paper, with warm water. Set an assembly-line of the ingredients
  2. Soften a rice paper in the warm water for 5 seconds. Lay the rice paper on a board in front of you.
  3. To the center of the rice paper add lettuce, carrots, cucumber, noodles, mint, basil and cilantro.
  4. Line 3 shrimp in front of the stack furthest away from you.
  5. Starting at the edge closest to you, roll the rice paper over the noodles. Before you get to the shrimp, tuck in the sides, then continue to roll as tight as you can. Roll back and forth on the board to seal the roll. You should be able to clearly see the shrimp.

Nutrition Information

Yield

8

Serving Size

1 roll

Amount Per Serving Calories 170Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 157mgSodium 725mgCarbohydrates 19gFiber 3gSugar 1gProtein 19g

Trio of Asian Dipping Sauces

Sweet savory and peanut Asian sauces in white bowls