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Shrimp Summer Rolls with Asian Peanut Sauce

By: Austin Geraldson  
"These shrimp summer rolls are great, and taste even better if you want to oven-bake or fry them as well. It only takes about 20 minutes to make, so it is much quicker than take out. These come highly recommended, you may want to make a double batch."

Rating: This weblink has been rated 5 times with an average star rating of 3.8 Read Reviews (5)

Rate/Review | 1,491 people have saved this

Prep Time:
20 Min
Cook Time:
5 Min
Ready In:
25 Min

Servings  (Help)

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Original Recipe Yield 4 summer rolls
 

Ingredients

  • 1/4 pound medium shrimp - peeled and deveined
  • 2 tablespoons olive oil
  • salt and ground black pepper to taste
  • 1/4 cup shredded napa cabbage
  • 2 tablespoons shredded carrot
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons teriyaki sauce
  • 2 tablespoons fresh lime juice
  • 4 (8 inch) round sheets rice paper
  •  
  • 1/2 cup chunky peanut butter
  • 2 tablespoons teriyaki sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons hot sauce
  • 3 cloves garlic, minced
  • salt and ground black pepper to taste
  • 1 tablespoon grated fresh ginger

Directions

  1. Preheat an outdoor grill or grill pan for medium-high heat.
  2. Place the shrimp in a bowl and toss with olive oil and salt and black pepper.
  3. Grill the shrimp on the preheated grill until opaque, 2 minutes per side. Remove from the grill and set aside.
  4. Combine the cabbage, carrot, garlic, 1 tablespoon ginger, teriyaki sauce, and lime juice in a bowl, stir well.
  5. Working with one at a time, wet rice paper with water and lay out on a clean surface. Place a quarter of the cabbage mixture in the center of the paper, top with a quarter of the shrimp. Shape the filling into a log shape and roll the rice paper around the filling, tucking the ends in as you go. Repeat with the remaining rice papers.
  6. Whisk together the peanut butter, teriyaki sauce, sesame oil, hot sauce, garlic, 1 tablespoon ginger, salt and pepper. Slice the rolls in half on an angle, and serve with the peanut sauce on the side.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 388 | Total Fat: 30.3g | Cholesterol: 43mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 26, 2007 by evann85 
An excellent recipe. Easy and very tasty. I agree with the previous reviewer that the rolls... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 28, 2007 by alipat 
This was a nice easy dish, though I would recommend to halve the teriaki sauce in both the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 27, 2009 by anhonn 
This looked like a good recipe but something was missing. I added mung bean noodles and thin... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 5, 2008 by LindaT 
I just made the spring roll portion of this recipe. it was quite good. I had a package of... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 4, 2007 by TexasJen 
I guess I did something wrong. I couldn't finish one. MORE

 
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