Shrimp Spring Rolls (Summer Rolls)

Shrimp Spring Rolls with a Sushi Twist take your summer rolls to a whole new level by combining the freshness of Vietnamese spring rolls with the elegance of shrimp nigiri sushi. This fun and tasty recipe is not only delicious but also a showstopper at the table. Learn how to cook and butterfly the shrimp perfectly, and roll up vibrant, flavorful ingredients into beautiful rice paper rolls.

Recipe

Serves: 6
Prep time: 45 minutes
Cook time: 5 minutes

For the summer rolls:
12 large unpeeled shrimp (26-30 count)
6 sheets rice paper
½ head lettuce
1 ½ cups bean sprouts
1 handful garlic chives
1 medium cucumber, cut into strips
½ cup mint leaves
½ cup cilantro

For the dipping sauce:
1 cup hot water
5 tablespoons sugar
5 tablespoons fish sauce
5 tablespoons lime juice
3 garlic cloves, minced
2 red finger hot peppers, minced

Instructions

1. Prepare the shrimp:

• Soak bamboo skewers in water for about 5 minutes to make the skewing process smoother.
• From the head side of the shrimp, pull out the intestinal tract without peeling the shell.
• Insert a soaked skewer into each shrimp from the front (head side) to the tail, to keep them straight during boiling.
• In a pot over high heat, bring water to a boil and cook the shrimp skewers for about 2 minutes until fully cooked.
• Transfer the shrimp to cold water to stop cooking, then drain. Remove the skewers and peel the shells.
• Butterfly each shrimp from the bottom side, being careful not to cut all the way through.

2. Make the dipping sauce:

• In a bowl, combine hot water, sugar, fish sauce, lime juice, garlic, and minced red peppers.
• Stir well until the sugar is fully dissolved.

3. Assemble the fresh spring rolls:

• Prepare a plate of water. Dip each sheet of rice paper in it for about 2 seconds to soften.
• Place lettuce, bean sprouts, garlic chives, cucumber, mint, and cilantro onto the rice paper.
• Fold the sides inward and roll halfway up.
• Lay two butterflied shrimp pieces with tails facing outward, then finish rolling completely.
• Cut each roll in half at the center. Repeat with remaining ingredients.

Tips & notes

• Keep the shrimp straight: Skewering the shrimp before boiling ensures they don’t curl, giving your rolls a neater look.
• Butterfly evenly: Be careful not to cut through the shrimp completely when butterflying, so they stay intact in the rolls.
• Use fresh herbs: Mint and cilantro give your rolls that refreshing, classic flavor. Don’t skip them!