Shrimp Summer Rolls
These tasty shrimp summer rolls are packed with protein—they wrap creamy shrimp salad, fresh herbs, and crisp vegetables in delicate rice paper for a refreshing appetizer, light lunch, or satisfying snack.
Shrimply irresistible summer rolls
Each roll tucks a scoop of creamy shrimp salad into rice paper for an action-packed bite. They’re light enough to enjoy as a appetizer, but thanks to the shrimp, they also bring a nice protein boost that makes them feel morehearty and complete.
As a dietitian, I love when a recipe checks multiple boxes: nourishing, flavorful, and easy to prep. This version uses fresh herbs because it really makes the filling pop, but I included dried herb conversions in the recipe notes, too, just in case that’s what you have on hand.
And because I can never resist a good dipping moment, these rolls pair beautifully with Sesame-Lime Vinaigrette,Sesame Dipping Sauce, Spicy Cashew Dressing, and Creamy Tahini Dressing. Choose one or set out a few and let everyone dunk their own way!
Why these rolls are a wrap star
- Protein-packed and fresh: Shrimp gives these summer rolls staying power while keeping them light and delish.
- Beginner-friendly: New to rice paper? No worries. Once you get the quick soak-and-roll rhythm down, it’s surprisingly simple—and I included helpful tips in the notes section to guide you.
- Shrimp Salad versatility: The shrimp salad filling is just as tasty tucked into sandwiches, spooned into lettuce cups, piled on crackers, or served over leafy greens. I make it all the time!
Quick note: the nutrition information is provided for just one roll, and that’s not because one roll is a serving (it’s definitely not!). I broke it down this way so you can do the math based on how many you actually enjoy. Having 2, 3, or more? Just multiply and you’ll know exactly what you’re getting. And if you need portion guidance, I’d say 3 is a good serving size.
Try my Spicy Mango Summer Rolls and Vietnamese-Style Spring Rolls!
Shrimp Summer Rolls
Ingredients
- 1 pound cooked shrimp, chopped into small pieces (use fresh or frozen and thawed)
- 1 stalk celery, finely diced (~⅓ cup)
- 3 tablespoons finely chopped chives
- 2 teaspoons lemon zest, from ~1 lemon
- 2 teaspoons finely chopped dill, or 1 teaspoon dried
- 1 teaspoon finely chopped tarragon, or ½ teaspoon dried
- 1 tablespoon reduced-fat mayonnaise
- 1 teaspoon extra virgin olive oil
- ½ teaspoon fresh lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 9-18 large pieces leafy lettuce, such as Bibb, Boston, or baby butterhead
- 9 rice paper wrappers, sometimes called Vietnamese spring roll wrappers or spring roll skin
Instructions
- Make the shrimp salad. In a medium bowl, combine the chopped shrimp, diced celery, chives, lemon zest, dill, tarragon, mayonnaise, olive oil, lemon juice, salt, and pepper. Gently stir until all ingredients are mixed. Set the shrimp salad aside until ready to assemble the rolls.
- Prep the rice paper and assemble rolls. Working with 1 sheet at a time, submerge a rice paper wrapper into warm water for 10 to 15 seconds until it just begins to soften. If your water is hot, it may only need 7 to 8 seconds. Remove the softened wrapper from the water and lay it flat on a large dinner plate or any non-stick surface. About ⅓ of the way down the rice paper, place 1 to 2 pieces of lettuce and a small scoop of the shrimp salad, aligning the ingredients evenly along the width of the paper.
- Roll it up. Fold the summer roll “burrito-style;” folding the side closest to you up and over the filling, tucking in both sides, and then continuing to carefully tuck-and-roll the wrapper around the filling, into a neat roll. Repeat until you’ve used up all of the ingredients and serve immediately with optional dipping sauce.
Notes
- This recipe uses fresh herbs, but if you’re using dried herbs, simply reduce the quantities by ½. Fresh herbs provide a vibrant flavor, while dried herbs offer a more concentrated taste.
- Fresh or frozen (and thawed) shrimp work perfectly for this recipe, so use whichever is most convenient. When I buy frozen, I opt for already peeled and deveined to save time.
- This shrimp salad is not only perfect for summer rolls but also makes a fantastic filling for sandwiches and wraps, as well as a topper for crackers and salads. Serve it between slices of whole-grain bread, on crackers, in a wrap, or atop a leafy green salad for a quick and satisfying meal. You can also swap the shrimp with other fish and seafood options.
- Soak it just enough to soften, but not so much that it becomes too sticky or tears easily. Rule of thumb is typically 10 to 15 seconds submerged in warm water to soften, but if your water is hot, it may need even less time, only 7 to 8 seconds. Also, if you’re a slow roller, you may want to stick with just 7 to 8 seconds as it will continue to soften as you pile up your ingredients. I don’t want it to fall apart on you.
- To keep your rice paper roll intact, remove any tough stems on ingredients so they don’t poke through. You shouldn’t have any with this recipe, but just in case, it’s good to keep in mind.
- Avoid overfilling the rolls to prevent overstretching and tearing. Your wrap should be moderately full, but not overly stuffed. You can skip the lettuce if you want a simpler wrap.
- When rolling, do it gently and try to avoid using your fingernails to avoid puncturing the wrap.
- The nutrition information is provided for one roll–not because that’s a serving, but to make it easier for you to customize the math based on how many you you enjoy. Whether you’re having 2, 3, or more, you can easily adjust and know exactly what you’re getting 😉
- If you’re following a gluten-free diet, ensure all ingredients are labeled gluten-free, as some processed foods can contain gluten additives.
Under “Servings” it says 9 rolls then nutrition information is for “per serving”. Does the servings mean 1 serving =9 rolls (which I find impossible to believe) or are there 9 servings of 1 roll each? Or maybe 3 rolls per serving???
I’m so sorry for the confusion! The recipe makes 9 rolls in total, and I provided the nutrition info for ‘one roll’ to make it easier for people to calculate based on how many they eat (whether it’s 2, 3, or more). Just to clarify, one roll is not considered a serving. I hope this clears things up! Thanks to your helpful feedback, I’ll be updating the recipe to make the serving information clearer. I truly appreciate your input, and I hope you end up loving the recipe!
This recipe was so delicious! And thanks for the simple instructions, which made it really easy to follow! I didn’t think I could make this at home..but now I can and will.
Hi Michelle. Thanks for your comments and I’m so happy you can enjoy the recipe at home! Now that you’re a pro, feel free to try some of my other roll recipes, including my Spicy Mango Summer Rolls and Vietnamese-Style Summer Roll. Happy cooking!
These looked beautiful in the pictures so I wanted to try it. I thought it would be difficult to make but it was very easy. It was delicious. I was going to save some for my husband, he was working late, but I ate them all before he got home. Highly recommend!
So glad you enjoyed these summer rolls, Morgan! I agree, once you get the hang of rolling them up, it’s super easy. Also, the shrimp salad is great on its own over greens!
Hello Joy, just received the shrimp roll recipe and can’t wait to try it. I see a dipping sauce. Is the dipping sauce also included in the recipe?
I do love your recipes and they help me with staying in my diabetic numbers!!
Hi Diane! The dipping sauce is optional, so I didn’t include it in the recipe. And truth be told, so many dips and dressings on my website would work well with these shrimp summer rolls. The one I made/used the day I took the pictures is my spicy cashew dressing–here’s the link: https://joybauer.com/healthy-recipes/spicy-cashew-dressing/
Whichever dipping sauce you decide to use (or not), I’m hoping you love these summer rolls!! xx