Healthy Shrimp and Veggie Summer Rolls
Ingredients
For the Shrimp:
1/2 pound medium shrimp, peeled and deveined
2 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon lime zest
Salt and pepper to taste
For the Rolls:
8 rice paper wrappers
1 cup thin rice vermicelli noodles, cooked
2 carrots, cut into matchsticks
1 cucumber, cut into thin strips
1 red bell pepper, thinly sliced
1 avocado, sliced
Fresh mint leaves
Fresh basil leaves
Fresh cilantro leaves
For the Peanut Dipping Sauce:
1/4 cup peanut butter
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon sesame oil
1-2 tablespoons warm water (to thin sauce if needed)
Instructions
Prepare the Shrimp:
In a bowl, toss the shrimp with olive oil, lime juice, lime zest, salt, and pepper. Cook the shrimp in a skillet over medium heat until pink and cooked through, about 3-4 minutes per side. Let cool and set aside.
Prepare the Dipping Sauce:
In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, and warm water until smooth. Adjust the consistency with more water if needed.
Assemble the Summer Rolls:
Fill a large shallow dish with warm water. Dip one rice paper wrapper in the water for about 10-15 seconds until soft but still slightly firm. Lay the softened wrapper on a damp kitchen towel or cutting board.
Arrange a few shrimp, rice vermicelli noodles, carrot matchsticks, cucumber strips, bell pepper slices, avocado slices, and fresh herbs (mint, basil, cilantro) on the bottom third of the wrapper.
Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly to enclose the filling. Repeat with the remaining wrappers and fillings.
Serve:
Cut each roll in half and serve with the peanut dipping sauce.
These healthy shrimp and veggie summer rolls are a perfect light meal or appetizer, packed with fresh vegetables and herbs. They are easy to make and delicious, making them ideal for summer gatherings or a quick lunch​!