Shrimp Summer Rolls with Asian Peanut Sauce Recipe -
Shrimp Summer Rolls with Asian Peanut Sauce Recipe
  • READY IN 25 mins

Shrimp Summer Rolls with Asian Peanut Sauce

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 summer rolls Change Servings
  • PREP

    20 mins
  • COOK

    5 mins

    25 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 26, 2007

An excellent recipe. Easy and very tasty. I agree with the previous reviewer that the rolls are a tad salty (I would also cut down on the teriyaki). I thought the peanut sauce, however, was excellent as is. I fried the rolls and have a piece of advice on that front: use two rice papers to wrap each roll. With only one, they often burst in the oil!

Most Helpful Critical Review
Apr 11, 2011

Not impressed... Very salty. We tried baking the rolls... Didn't help. The peanut sauce was very salty too...and too thick.

Oct 19, 2011

These were SO delicious and I'm anxious to make them again adding in a few other goodies (like avocado) to the mix. The only reason I didn't give it 5 stars is because the recipe as it stands is a bit off. As others have noted, the filling shrinks way down once you "toss" it and I ended up having to double it to fill 4 rice papers. I also followed the advice of many others before me and halved the Teriyaki across the board. Perfect advice. Do the hot sauce to your own taste too. If you like it hot, go with 2 T. If you want it mild, cut it back to 1 T. If you've never worked with rice paper sheets before, they are a cinch! Run under the faucet (both sides) and then place on a cutting board 1 or 2 at a time. Within a minute the paper softens up and gets pliable. Roll them as TIGHT as possible or they will fall apart when trying to eat later. The peanut sauce is AWESOME!! Mine came out way too thick so I doubled the sesame oil and also added 2-3 T. of water for the right texture. Again gauge the hot sauce to your own taste.

Apr 27, 2009

This looked like a good recipe but something was missing. I added mung bean noodles and thin strips of cucumber which worked very well. I also added a second layer of rice paper because the single layer kept tearing. I brought the finished rolls to a party and they were a hit. All in all very delicious and I'll make them again soon.

Jul 28, 2007

This was a nice easy dish, though I would recommend to halve the teriaki sauce in both the salad and the peanut sauce. Both were a little salty. I also added some sprouts and coriander (cilantro) to the salad to make it a little more Asian.

Jun 29, 2011

We love spring rolls but they can usually be a bit bland. I like the concept of seasoning the vegetables and grilling the shrimp to add flavor. That being said, I still favor using the traditional rice vermicelli noodles and a thin wedge of cucumber as part of the filling. Adding the noodles will stretch the filling ingredients to at least twice the number of rolls. It balances the intensity of the seasonings.

Jul 06, 2012

This is for aaaaaaaaaa, it looks like you rated this dish without even trying it. Before you comment on something being more adult, check out yourself first.... Many recipes may not agree with our taste and this is why we have the ability to adjust them to suit our taste... It dosen't take a professional chef or an "adult" to tweak a recipe to our liking.... Thank goodness we have sites like this and many thanks to the people who submit these recipes... His many Blessings always..

Jul 05, 2011

I took this to a 4th of July picnic and it was a hit. I used a lot more napa cabbage, because once you toss it with the sauce it wilts and goes down in volume. I think next time I might try adding some diced cucumber or fresh beans sprouts to add a bit more texture to the fill. If you double or triple the recipe you don't have to do the same with the sauce there was more than enough. Someone in the group was allergic to peanuts and he thought they were great just plain. I will definitely make this again


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  • Calories
  • 388 kcal
  • 19%
  • Carbohydrates
  • 17.2 g
  • 6%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 30.3 g
  • 47%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 15.5 g
  • 31%
  • Sodium
  • 1078 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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