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Shrimp Summer Rolls with Asian Peanut Sauce

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."
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25 m servings 388 cals
Original recipe yields 4 servings (4 summer rolls)


  • Calories:
  • 388 kcal
  • 19%
  • Fat:
  • 30.3 g
  • 47%
  • Carbs:
  • 17.2g
  • 6%
  • Protein:
  • 15.5 g
  • 31%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 1156 mg
  • 46%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 24
  1. 32 Ratings

Most helpful positive review

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 exce...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 exce...

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...

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 si...

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...

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 tradition...

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 wit...

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 add...

I just made the spring roll portion of this recipe. it was quite good. I had a package of regular shredded cabbage on hand so I used that instead of the napa cabbage. I was making a thai peanut ...

I made the recipe using some fresh perch I caught. I wrapped the mix in egg roll wrappers and then baked them @ 400 degrees for 10 minutes in the oven. I agree w/ cutting the teriyaki sauce in...