Summer rolls have become an obsession of mine in recent years. They are so versatile and can be made with any combination of proteins and veggies. Rice paper provides the perfect portable wrap for summer rolls. This is a dish I would often bring for lunch at work and I remember sitting at my desk feeling so impatient as I hardly couldn’t wait to eat them!
I’ll admit this isn’t the easiest recipe I’ve ever created just due to the technical aspects, but it is one that most definitely can be mastered with a little patience and practice! I would say there are two components to this recipe that take some practice.
First, is the cutting of the vegetables. This recipe requires the vegetables to be cut in a julienne. A julienne knife cut is also known as a matchstick cut, the vegetables should be squared off and cut lengthwise to resemble a matchstick. Second, is the actual wrapping of the roll, which, when I first started making summer rolls took me a few times to feel confident about. The easiest way I found to wrap the summer rolls is to place the ingredients close to the edge of the softened rice paper closest to yourself. Then pull the edge of the rice paper over the fillings, roll and tuck the paper over and under the fillings. Next pull the excess sides over the fillings towards the center of the roll. Finally continue to roll until all of the excess rice paper until the fillings are covered and the roll is compact. If you’ve ever rolled a burrito, rill the summer roll like that!
Don’t let the technical aspects of this recipe discourage you, you CAN make these. I wasn’t an expert when I first started making these rolls and I still don’t consider myself an expert, but if you put your all into making these, you’ll be successful.
These rolls are so fresh and crisp, and the addition of the almond butter sauce really help to round them out. This dish is so delicious, versatile and sure to become a favorite!
Shrimp Summer Rolls with Spicy Almond Dipping Sauce
Shrimp Summer Rolls:
- 20 Pieces of Shrimp, cooked and cut in half lengthwise
- 10 22 cm Rice Paper Sheets
- 1 Cucumber, seeded and julienned
- 2 Carrots, julienned
- 1 Red Bell Pepper, julienned
- ½ Cup Cilantro
- ½ Cup Mint
- 4 oz. Rice Vermicelli
Spicy Almond Dipping Sauce:
- ½ Cup Almond Butter
- 1 Tbsp Rice Wine Vinegar
- 1 Tbsp Sriracha
- 2 Tbsp Soy Sauce
- 1 ½ Tbsp Honey
- 1 ½ Tbsp Lime Juice
- 1 Tbsp Fresh Grated Ginger
- 3 Tbsp Hot Water
- ¼ Tsp Salt
- Pinch of Pepper
- Start by making the dipping sauce, place all ingredients except the water into a food processor. Process on low for one minute. Scrap down the sides and process on low again, while its processing drizzle in the water. Place the sauce in a small bowl and place in the fridge.
- Next, set up your rolling station. I suggest having a plate with the veggies and herbs on it as well as a bowl with cooked vermicelli and a small bowl with the cooked shrimp cut in half lengthwise. You’ll also need a plate with about a ½ inch of lukewarm water. You will also need a large cutting board to roll on.
- To start rolling, take a piece of rice paper, submerge it in the plate of water, hold it there for 20 seconds until it has softened. Once softened remove from the water and place neatly on the cutting board. Lay down 4 shrimp halves close to edge closest to yourself leaving about a ½ inch of empty rice paper at the bottom. Add a few cilantro leaves and mint leaves, place 1/3 cup of cooked vermicelli on top of the shrimp and herbs. Next, add a few pieces of carrot, cucumber and pepper on top of the vermicelli. Start by pulling the extra ½ inch of empty rice paper over all of the ingredients, rolling and tucking under. Pull the excess rice paper on the sides in towards the middle of the roll and continue to roll and tuck until the roll is fully formed and compact. (The rice paper will start to dry up, so you’ll want to work quickly to ensure the rice paper doesn’t dry and tear).
- Repeat step 3 until all of the shrimp is gone. Serve with the dipping sauce and enjoy!