Shrimp Summer Rolls

If I’m ordering takeout, odds are I’m ordering Summer Rolls. They’re one of my absolute favorite things to eat, and they’re typically pretty healthy. So I figured, why not make my own? These Shrimp Summer Rolls are just as tasty as what I typically get to go (but a bit healthier, since I know exactly what’s in them). I pair them with a lighter homemade peanut sauce that’s creamy, sweet, spicy, and has great zing. These are a great option to make ahead for a tasty lunch or they make for a simple weeknight dinner. I hope you love them as much as I do!

Making Shrimp Summer Rolls

These are a breeze to make, and all of the parts to make them should be cold, so you can do prep ahead of time and assemble these when you’re ready to eat! You’ll need:

• Spring roll wrappers (just rice paper)
• Shrimp, cooked and cooled, or you can use any meat, seafood, tofu etc.
• Cucumbers
• Bell pepper
• Carrots
• Cabbage (or you can use romaine lettuce)
• Fresh mint and fresh basil

First, you’ll want to prep all of your ingredients. Cook shrimp and let cool. Wash vegetables and cut into thin strips so they can easily be rolled. Wash and cut up fresh mint and basil. Once everything is prepped, take a spring roll wrapper and submerge it fully in warm water for 10-15 seconds and put onto a flat surface (I use a cutting board). Place 3 shrimp down the middle, then add ~1/2 tsp of basil and mint, a few slices of cucumber, red pepper, about 2 tbsp of shredded carrot, and ~1/4 cup of cabbage. Fold the bottom half of the wrapper over the filling, holding the fold and filling in place, and then fold both sides in. Holding the filling in, gently roll summer roll to close and place seam side down. Repeat for all 12.

Making Healthy Peanut Sauce

Arguably the best part of summer rolls? The peanut sauce that comes with them. I wanted to make a version that was WW friendly, lower in fat and calories, but still tangy, sweet, savory, and delicious. To make this sauce, you’ll need:

• Powdered peanut butter (I usually have this one on hand)
• Rice vinegar (seasoned, so it’s a little sweeter. If you use regular, add 1 tsp honey or agave nectar.)
• Fresh ginger
• Fresh garlic
• Coconut aminos (or low sodium soy sauce)
• Sriracha (optional, but I like a little kick)

Peel and mince fresh ginger and garlic. Add powdered peanut butter, rice vinegar, soy sauce (or coconut aminos), and sriracha and mix together. Sauce is ready to enjoy immediately, but tastes even better when it’s had some time to marinate. Enjoy!

Shrimp Summer Rolls

Jacklin Altman

These Shrimp Summer Rolls are fun and easy to make, loaded with veggies, and are a WW friendly option that's great as a snack, lunch, or dinner!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Main Course, Snack, Appetizer

Cuisine Asian

Servings 8

Calories 158 kcal

Equipment

• Cutting Board
• Mixing Bowl

Ingredients

  

1x2x3x

Summer Rolls

• 10 spring roll wrappers
• 30 shrimp cooked and cooled
• 2.5 cups shredded cabbage
• 1 red pepper sliced into thin strips
• 2 cups shredded carrot
• 1 cucumber peeled with seeds removed and sliced into thin strips
• 3 tbsp fresh mint chopped finely
• 3 tbsp fresh basil ideally Thai basil chopped finely

Peanut Sauce

• 6 Tbsp. seasoned rice wine vinegar if not using seasoned add Tsp of agave
• 1 Tbsp. reduced sodium soy sauce or coconut aminos
• 4 Tbsp. powdered peanut butter
• 1 Tbsp. ginger root grated
• 2 garlic cloves minced
• 1 Tsp. Sriracha optional

Instructions

 

• First, you’ll want to prep all of your ingredients. Cook shrimp and let cool. Wash vegetables and cut into thin strips so they can easily be rolled. Wash and cut up fresh mint and basil.
• Once everything is prepped, take a spring roll wrapper and submerge it fully in warm water for 10-15 seconds and put onto a flat surface (I use a cutting board).
• Place 3 shrimp down the middle, then add ~1/2 tsp of basil and mint, a few slices of cucumber, red pepper, about 2 tbsp of shredded carrot, and ~1/4 cup of cabbage.
• Fold the bottom half of the wrapper over the filling, holding the fold and filling in place, and then fold both sides in. Holding the filling in, gently roll summer roll to close and place seam side down. Repeat for all 12.
• To make the peanut sauce, combine all ingredients and whisk together until fully mixed. Sauce is ready immediately, but tastes even better when it’s had some time to sit and marinate.

Notes

You can add the summer rolls to your WW app here and add the peanut sauce here. Both are 1 point per serving!

Nutrition

Calories: 158kcalCarbohydrates: 24gProtein: 12gFat: 2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gTrans Fat: 0.003gCholesterol: 49mgSodium: 517mgPotassium: 315mgFiber: 4gSugar: 4gVitamin A: 6082IUVitamin C: 32mgCalcium: 72mgIron: 1mg

Keyword WW, gluten free, vegetarian, shrimp, vegetables, summer rolls, weight watchers

Tried this recipe?Add your thoughts below in the comments or post on social media and tag @foodbythegram!