Shrimp and Veggie Summer Rolls

These Shrimp and Veggie Summer Rolls are so fresh and light, and are the perfect appetizer or light dinner. 

Besides shrimp, these summer rolls also include lots of veggies. These rolls are so incredibly easy to make. Just don't tell your guests, because the dish is also elegant and delicious and you'll love how impressed your guests will be. 

These rolls, also known as gòi cuôń, are rolled up in thin sheets of dried rice and tapioca batter. You rehydrate the the rice paper in water and then fill it with fresh ingredients and serve it with a dipping sauce. 

Sometimes they are called spring rolls, not to be confused with the deep fried Chinese-style spring rolls.  You can read more about how to rehydrate the wrappers in my post about Vietnamese-Style Pork and Spring Rolls. 

Ingredients You Will Need:

All you need are freshly cooked shrimp, fresh vegetables, rice paper wrappers, and a good dipping sauce. 

Shredded Green Cabbage or Iceberg Lettuce: I'm a big fan of Napa cabbage. 

Shredded Carrots: I like to use a julienne prep peeler. 

Shrimp: Peeled and cooked, large to medium-sized. 

Cilantro Leaves and Chives.

Persian Cucumber: Also sold as a mini cucumber. 

Rice Vinegar, Salt, and Pepper. 

Dipping Sauce: I used a gochujang sauce. Not traditional by very tasty. 

Rice Paper Wrappers: You will need about eight, but if this is the first time working with them, it's a good idea to have more so that you can make mistakes. While the easiest place to find these is at a Vietnamese grocery store, I've found them at my local Ralph's grocery store. 

There are a lot of different brands but they all have the same "look."

To Make These Gòi Cuôn:

First, mix the cabbage and carrots with the rice vinegar, and then sprinkle the shrimp with salt and pepper. Have the rest of the vegetables handy. 

Next, dampen the rice paper wrappers. Fill a shallow wide bowl with warm water, and, working with one rice paper wrapper at a time, place the paper in the water and turn it over a few time for about 20 to 30 seconds, until it is damp but still slightly stiff. It will continue to soften as you turn it. 

Place the wet rice paper on a clean surface. Line up a single layer of about four cilantro leaves on the end of the wrapper. Place a cucumber slice (or a few pieced of julienned cucumber) on top of the cilantro. Top with some of the cabbage and carrot mixture. Top with a few strands of chives. Fold the end tightly over the vegetable mixture and then line up four to five shrimp halves up against the fold.

After thant, fold the sides of the rice paper inward over the ends, as if you were making a burrito. Continue rolling tightly. Set aside on a plate and continue assembling the rolls. 

Alternatively, you could use the open end method I used with these spring rolls. 

Tip: Do not stack the finished rolls right away or they will stick together. They are best served immediately, but can be made about 2 to 3 hours in advance, loosely covered, and refrigerated. 

Variations:

You could substitute any cooked protein for the shrimp, including pork, beef, or tofu. You could also get creative with the vegetables. Adding bean sprouts would bring a nice crunch too. 

Make-Ahead:

These rolls are best served right away but will keep for about three hours, loosely covered in plastic wrap in a single layer, in the refrigerator. 

If you have leftovers, return them to the fridge. They will be fine for a couple of days. 

Sunday Funday:

This week, our Sunday Funday theme is Summer Rolls. Check out everyone's recipes:

• Easy Fruit Summer Rolls with Feta and Mango Chili Sauce from Cook with Renu  (our host)
• Thai Chicken Summer Rolls from Food Lust People Love 
• Shrimp Rice Paper Rolls from Making Miracles 
• Shrimp and Veggie Summer Rolls  from Karen’s Kitchen Stories 
• Low Carb Cheesy Rice Paper Chicken Wraps  from Sneha's Recipe 
• Vegan Summer Rolls from Mayuri’s Jikoni

Shrimp and Veggie Summer Rolls

Yield: 16 Servings

Author: Karen Kerr

Prep time: 45 MinTotal time: 45 Min

These Shrimp and Veggie Summer Rolls are so fresh and light, and are the perfect appetizer or light dinner. 

Ingredients

• 1 1/2 cups shredded green cabbage or iceberg lettuce
• 1/2 cup shredded carrots
• 2 to 3 teaspoons rice vinegar
• 16 to 20 medium to large cooked and peeled shrimp, cut in half, lengthwise
• Salt and pepper to taste
• 8 rice paper wrappers
• 32 whole large cilantro leaves
• One small whole Persian cucumber, thinly sliced or julienned
• Handful of chives
• Dipping sauce

Instructions

1. Toss the cabbage and carrots with the rice vinegar.
2. Sprinkle the shrimp with salt and pepper.
3. Fill a pie plate with warm water. Working with one rice paper wrapper at a time, place the paper in the water and turn it over a few time for about 20 to 30 seconds, until it is damp but still slightly stiff. It will continue to soften as you flip it.
4. Place the wet rice paper on a clean flat surface. I used my granite countertop. A plastic cutting board would also work.
5. Line up a single layer of about four cilantro leaves on the end of the wrapper closest to you. Place a cucumber slice (or a few pieced of julienned cucumber) on top of the cilantro. Top with some of the cabbage (or lettuce)/carrot mixture. Top with a few strands of chives. Fold the end tightly over the vegetable mixture and then line up four to five shrimp halves up against the fold. Fold the sides of the rice paper inward over the ends, as if you were making a burrito. Continue rolling tightly. Set aside on a plate and continue assembling the rolls.
6. Do not stack the finished rolls right away or they will stick together. They are best served immediately, but can be made about 2 to 3 hours in advance, loosely covered, and refrigerated.
7. Slice the rolls in half and serve with your favorite dipping sauce, such as plum sauce, hoisin sauce, or gochujang.

Nutrition Facts

Calories

42

Fat (grams)

0 g

Sat. Fat (grams)

0 g

Carbs (grams)

6 g

Fiber (grams)

1 g

Net carbs

6 g

Sugar (grams)

0 g

Protein (grams)

3 g

Cholesterol (grams)

19 mg

https://www.karenskitchenstories.com/2016/07/shrimp-and-veggie-summer-rolls.html

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