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Shrimp Summer Rolls

Shrimp Summer Rolls

I make these gorgeous shrimp summer rolls all the time and love them. They are healthy, creative, versatile and best of all are fun to make. I sometimes use cooked leftover chicken which I shred in place of the shrimp or marinated diced tofu. Traditionally these rolls have cooked vermicelli noodles as the filler but I prefer them this way with fresh crunchy julienne vegetables, fresh herbs and ripe avocado.


3/4 pound large shrimp, peeled, de-veined, cooked (or ground pork, cooked all the way through in 1 Tb. vegetable oil with 1 Tb. fish sauce)

8 to 12 leaves red leaf lettuce

1 package small spring roll skins, eight inch rounds- also called rice paper wrappers

½ cup packed cilantro, rinsed, dried

½ cup packed mint, rinsed, dried

½ cup packed basil leaves, rinsed, dried

1/2 English cucumber, seeded, julienne

1 red pepper, julienne

2 ripe avocados, cut into thin slices

Lime Dipping Sauce

1 tsp. red pepper flakes

Juice of 3 limes

1/4 cup fish sauce

3 Tb. sugar

1 Tb. minced garlic


  1. Slice the shrimp in half lengthwise. Set aside.
  2. Remove the center rib of the lettuce leaves and tear leaves into large chunks. Set aside.
  3. Soak a few wrappers at a time in warm water until pliable.
  4. Fill the summer rolls as demonstrated.
  5. Place seam side down on a baking sheet until they are all finished. Cut on the diagonal and serve with dipping sauce.
  6. Combine all the ingredients for the sauce in a small saucepan and simmer for 3 or 4 minutes to dissolve the sugar. You can store it in the fridge for up to 4 days.

* You can substitute the tofu for the shrimp, drained and finely diced.

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