Recipe 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."
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medium shrimp - peeled and deveined
salt and ground black pepper to taste
shredded napa cabbage
grated fresh ginger
fresh lime juice
(8 inch) round sheets rice paper
chunky peanut butter
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!
Not impressed... Very salty. We tried baking the rolls... Didn't help. The peanut sauce was very salty too...and too thick.
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.
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.
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.
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.
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..
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
* Percent Daily Values are based on a 2,000 calorie diet.
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
Pile it into a tomato half, load it into a wrap, or spread it on bread. Chicken salad does it all.
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