Shrimp Summer Rolls
Delight your taste buds with these shrimply irresistible summer rolls! Each roll is a scrumptious blend of vibrant flavors, all wrapped in delicate rice paper for a satisfying bite. They’re perfect for a light meal, appetizer, or even a protein-filled snack.
The beauty of this recipe is its versatility. You can experiment with different herbs—whether fresh or dried (I typically use fresh, but included measurement amount for dried, too). Feel free to swap out the shrimp for your favorite seafood, like lobster, tender bay scallops, or sweet crab. The shrimp salad base is also a fantastic go-to for sandwiches, wraps, crackers, or as a topping for a leafy green salad.
If you’re new to working with rice paper, don’t worry—it’s easier than you might think! I’ve included tips in the notes section to make the process a breeze!
Also, the nutrition information is provided for one roll–not because that’s a serving (it’s not!), 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 😉
Try my Vietnamese-Style Spring Rolls.
Try this Spicy Mango Summer Roll!
Shrimp Summer Rolls
Delight your taste buds with these shrimply irresistible summer rolls! Each roll is a scrumptious blend of vibrant flavors, all wrapped in delicate rice paper for a satisfying bite. They’re perfect for a light meal, appetizer, or even a protein-filled snack.
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
Fresh versus dried herbs:
- 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.
Nutrition Information per serving
Serving Size: 1 rollCalories: 110Carbohydrates: 7gProtein: 14gTotal Fat: 3g— Unsaturated Fat: 3g— Saturated Fat: 0gCholesterol: 105mgSodium: 230mgFiber: 0gTotal Sugar: 1g— Natural Sugar: 1g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe!
If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!
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!