Shrimp Summer Rolls with Asian Peanut Sauce Recipe

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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!

—evann85

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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.

—Lucy

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29 Ratings

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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.

—Lynn

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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.

—anhonn

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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.

—alipat

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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.

—tvmw

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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..

—Forever Amber

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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

—mms1618

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Nutrition

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
1272 mg
51%

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

Nutritional Information

Shrimp Summer Rolls with Asian Peanut Sauce

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 388
Calories from Fat: 273

% Daily Value *
Total Fat 30.3g 47 %
Saturated Fat 4.6g 23 %
Cholesterol 43mg 14 %
Sodium 1272mg 51 %
** Potassium 406mg 11 %
Total Carbohydrates 17.2g 6 %
Dietary Fiber 3g 12 %
Protein 15.5g 31 %
** Sugars 5.9g
** Vitamin A 15 %
** Vitamin C 19 %
** Calcium 6 %
** Iron 18 %
** Thiamin 7 %
** Niacin 52 %
** Vitamin B6 17 %
** Magnesium 28 %
** Folate 21 %

* 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.