These tasty shrimp summer rolls are made with crunchy cucumber, rice vermicelli noodles, and lots of fresh herbs. They're fun to make and absolutely delicious.
Summer rolls (Gỏi cuốn) are from Vietnam and are popular around much of Southeast Asia. They're also called fresh spring rolls or rice paper rolls.
Why You'll Love These Summer Rolls
The best thing about summer rolls are the fresh flavors. They're similar to eating an egg roll or spring roll, but they're served cold and are not fried.
The rice paper is moistened in water and becomes pliable, making for a delicious wrapper for the noodles, veggies, and shrimp. The soy peanut dipping sauce is a must for an extra punch of flavor - it's salty, rich, and tangy.
Ingredients for Shrimp Summer Rolls
Rice Paper - You'll need one package of rice paper (with at least 12 sheets) for this recipe. Rice paper is sold in thin, dry, translucent sheets. Before using it to form the rolls, you'll soak them in warm water to make them pliable.
Vermicelli Rice Noodles - You'll need 4 ounces of dried vermicelli rice noodles. These should be quite thin and will become pliable once soaked or boiled (according to package directions).
Shrimp - You'll need 24 pieces of shrimp for this recipe (3 per roll). We used pre-cooked shrimp to make this recipe easier.
Vegetables - It's nice to have some crunch in these rolls, so you'll want 3 small Persian cucumbers or 1 regular cucumber, a cup of mixed greens, a quarter cup of fresh cilantro, 2 tablespoons chopped fresh mint, and 2 tablespoons chopped chives.
Sauce Ingredients - You'll need 1/4 cup of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of peanut butter, 1 tablespoon of honey, 1 tablespoon of sesame seeds, and 1 teaspoon of sesame oil.
How to Make this Recipe
Prep all your ingredients - Slice the cucumbers, chop the herbs, and cook the rice vermicelli according to package directions. Once you start moistening the rice paper, things move quickly!
Lay out all your ingredients in an assembly line - rice paper, shrimp, noodles, and veggies. Fill a large bowl or circular dish with an inch of hot water (not boiling, but very warm).
Prep the rice paper - Dunk the rice paper in the water and count to 5. Remove the rice paper and place it on a cutting board or another clean surface.
Fill the roll - Place 3 shrimp, a quarter cup of noodles, some pieces of lettuce, slices of cucumber, and a pinch of herbs on the rice paper. Roll the rice paper like a burrito folding the bottom up over the ingredients, folding the sides in, and then rolling. Repeat till you are out of ingredients.
Make the sauce - Combine the soy sauce, rice vinegar, peanut butter, honey, sesame seeds, and sesame oil in a small bowl and whisk till combined.
Serve and enjoy!
More Shrimp Recipes to Try
Love shrimp? Try some of our favorite shrimp recipes that are heavy on the fresh ingredients.
- Grilled Shrimp & Avocado Bites - a tasty appetizer that's perfect for a BBQ
- Grilled Shrimp and Endives Recipe - an easy weeknight meal
- Roasted Eggplant and Shrimp with Harissa - a sheet pan dinner recipe that's very flavorful
Tips for Making this Recipe
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Specialty Ingredients - Buy pre-cooked shrimp if your grocery store carries it. It will make this recipe so easy! We used Whole Catch, Fully Cooked Shrimp. Rice paper wrappers should be available at most grocery stores - we used Blue Dragon Spring Roll Wrappers. Finally, rice vermicelli should be available at most stores, but you can buy it online as well - we use Asian Best Rice Vermicelli.
Storing Tips - The summer rolls will keep in the refrigerator for up to three days. They tend to stick together, so separate them in a container with a moist paper towel.
Diet/Allergy Alternatives - If you'd like to make a vegan version of this recipe, check out our tropical summer rolls.
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- 12 (8-inch) round rice paper wrappers
- 24 pieces of cooked shrimp, shelled and tails removed
- 4 ounces vermicelli rice noodles
- 3 small Persian cucumbers, thinly sliced*
- 1 cup mixed greens or lettuce
- 1/4 cup chopped fresh cilantro
- 3 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh chives
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon peanut butter
- 1 tablespoon honey
- 1 tablespoon sesame seeds**
- 1 teaspoon sesame oil
- Cook vermicelli rice noodles according to package directions, drain and run under cold water to cool them.
- Place all your ingredients in an assembly line - the rice paper, shrimp, noodles, and veggies. Fill a large bowl or circular dish with an inch of hot water (not boiling, but very warm).
- Dunk the rice paper in the water and count to 5. Remove the rice paper and place it on a cutting board or another clean surface.
- Place 3 shrimp, a quarter cup of noodles, some pieces of lettuce, slices of cucumber, and a pinch of herbs on the rice paper. Roll the rice paper like a burrito folding the bottom up over the ingredients, folding the sides in, and then rolling. Repeat till you are out of ingredients.
- Combine the soy sauce, rice vinegar, peanut butter, honey, sesame seeds, and sesame oil in a small bowl and whisk till combined.
*If you can't find Persian cucumbers, you can use 1 large regular cucumber.
**We used a mix of white and black sesame seeds; you can use either or both.
Amount Per Serving: Calories: 575Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 134mgSodium: 1602mgCarbohydrates: 102gFiber: 5gSugar: 9gProtein: 25g