Shrimp Summer Rolls with Crunchy Peanut Sauce
This fresh summer rolls recipe is light, colorful, and full of texture. Tender shrimp, glass noodles, crisp vegetables, and fresh herbs are wrapped in delicate rice paper and served with a rich, crunchy peanut sauce. Perfect for summer, meal prep, or a fresh appetizer.
🛒 Ingredients
👩🍳 Instructions
For the summer rolls:
Rice paper sheets
Glass noodles
Cooked shrimp, peeled and halved
Carrots, cut into thin strips
Cucumber, cut into thin strips
Red cabbage, finely sliced
Fresh cilantro (or parsley as alternative)
For the crunchy peanut sauce:
3 tbsp crunchy peanut butter
1 tbsp soy sauce
1 tbsp lime juice
1 tsp honey or sugar
1 small garlic clove, minced
Warm water (to thin as needed)
Cook the glass noodles according to package instructions. Drain and let cool.
Prepare all vegetables by slicing them into thin, even strips.
Fill a shallow dish with warm water.
Dip one rice paper sheet into the water for a few seconds until soft but not too delicate.
Lay it flat on a clean surface.
Place a small portion of glass noodles in the center.
Add carrots, cucumber, red cabbage, shrimp, and fresh cilantro (or parsley).
Fold the sides inward, then roll tightly from the bottom up to seal.
Repeat with remaining ingredients.
For the peanut sauce:
In a bowl, whisk together crunchy peanut butter, soy sauce, lime juice, honey, and garlic.
Add warm water gradually until the sauce reaches a smooth but thick dipping consistency.
Serve the summer rolls fresh with the peanut sauce on the side.
✨ Quick Tips
Do not oversoak the rice paper or it becomes too sticky.
Use crunchy peanut butter for better texture and depth.
Add chili flakes or sriracha for heat.
Serve immediately for the best freshness.