Shrimp Summer Rolls

Course Appetizer, Main Dish
Cuisine Seafood


  • 1 tablespoon rice vinegar
  • 2 teaspoons sugar
  • 6 black peppercorns
  • 12-24 medium shrimp peeled
  • 1 ounce rice vermicelli
  • 1 cucumber
  • 3 scallions
  • 8 rice paper wrappers
  • 1/2 bunch mint
  • 1/2 bunch basil
  • 1/2 bunch cilantro
  • 4 Boston lettuce leaves torn


  • Fill a saucepan with water and season with salt. Add the vinegar, sugar and peppercorns and bring to a boil over high heat. Add the shrimp and simmer until pink, 2 minutes. Drain and run under cold water. Cover and chill.
  • Cook the rice noodles as the label directs, then drain. Cut the cucumber and scallions into matchsticks and toss with 1 teaspoon salt in a bowl. One at a time, soak a rice paper wrapper in warm water until pliable, 30 seconds, then lay on a cutting board and pat dry. Arrange a couple shrimp across the middle of the wrapper; top with some noodles, herbs, cucumber, scallions and lettuce. Fold the bottom of the wrapper over the filling, then fold in the sides and roll up into a tight bundle. Cut in half; serve with sweet chili.
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