Shrimp-and-Vegetable Summer Rolls Recipe

Shrimp-and-Vegetable Summer Rolls Recipe

How To Make Shrimp-and-Vegetable Summer Rolls

These loaded Vietnamese summer rolls are packed with plump shrimp and crisp, fresh veggies, served with a savory sauce, to yield a tasteful lunch meal!

Preparation: 15 minutes
Cooking: 1 minute
Stand Time: 1 hour
Total: 1 hour 16 minutes



  • 2cupscarrots,shredded
  • 1small red onion
  • ¾cuprice vinegar,unseasoned
  • 2tbsprice vinegar,unseasoned
  • ½cupsugar
  • 2garlic clove
  • 1tbspAsian fish sauce
  • 16rice paper rounds
  • 16cilantro sprigs
  • 1boston lettuce head
  • 1lblarge shrimp,cooked
  • 2yellow bell peppers
  • ozbean thread vermicelli


  1. In a bowl, toss the carrots, onion, ¼ cup plus 2 tablespoons of the vinegar, and 2 tablespoons of the sugar.

  2. Let stand for 30 minutes, until the vegetables soften. Drain.

  3. In a glass bowl, mix the remaining vinegar, sugar, and garlic. Microwave at high power for about 30 seconds, until the sugar is dissolved.

  4. Add the fish sauce and set aside for 30 minutes; discard the garlic.

  5. Soak 1 rice paper at a time in hot water for about 10 seconds, until pliable; transfer to a work surface

  6. Set a cilantro sprig and lettuce leaf on the lower third of the rice paper and top with 3 shrimp halves.

  7. Top with some of the yellow pepper, vermicelli, and the pickled vegetables; roll up tightly, folding in the sides.

  8. Place the roll on a platter and repeat with the remaining ingredients.

  9. Halve the rolls, serve with the sauce for dipping, and enjoy!


  • Calories: 243.47kcal
  • Fat: 1.01g
  • Saturated Fat: 0.22g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 0.14g
  • Polyunsaturated Fat: 0.30g
  • Carbohydrates: 47.26g
  • Fiber: 2.48g
  • Sugar: 15.25g
  • Protein: 10.73g
  • Cholesterol: 71.44mg
  • Sodium: 555.27mg
  • Calcium: 64.54mg
  • Potassium: 382.59mg
  • Iron: 1.19mg
  • Vitamin A: 338.83µg
  • Vitamin C: 89.97mg
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