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shrimp summer rolls stacked with spicy peanut dipping sauce

Shrimp Summer Rolls with Easy Peanut Sauce {GF}

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  • Author: thebananadiaries
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: Dinner
  • Cuisine: Vietnamese


Easy Shrimp Summer Rolls with a Peanut Sauce that’s completely gluten free and soy free! Made with rice paper, these summer rolls are protein packed, healthy, and refreshing!



Shrimp Summer Rolls:

  • 6 pieces rice paper
  • 1 lb. raw shrimp
  • 1 cup shredded red cabbage
  • 1 cup shredded carrot
  • 1 large cucumber, sliced into 6 inch slivers
  • 6 pieces romaine lettuce, sliced into 6 inch pieces
  • 6 leaves of mint, chopped
  • 6 leaves of basil, chopped

Peanut Sauce:

  • 1/2 cup peanut butter
  • 2 tbsp coconut aminos
  • 1/4 cup rice vinegar
  • 1 tsp garlic powder
  • 1 tsp ginger powder
  • 1 tbsp maple syrup
  • 1/4 tsp sea salt
  • 12 tbsp water
  • 1/2 tsp chili threads


Shrimp Summer Rolls:

  1. Bring a large pot of water to a boil and add in shrimp, either frozen or chilled.
  2. Reduce to a simmer and cover. Cook shrimp for about 10 minutes or until completely white and pink (non translucent).
  3. Rinse and drain shrimp and chill for 30 minutes.
  4. Arrange your shrimp summer roll making station with red cabbage in one bowl, carrots in another, cucumber in one bowl, and romaine in another. Place a medium bowl with warm water on the side for soaking the rice paper, as well as your herbs.
  5. Dip one piece of rice paper into the water for about 10 seconds.
  6. Remove and place onto a plate. 
  7. Place 4-5 shrimp in a line, followed by red cabbage, carrots, cucumber, and finally romaine. Sprinkle mint and basil on top. Bring the short edges in and begin rolling the summer roll like a burrito, tucking it tight.
  8. Repeat for remaining shrimp rolls and serve with peanut sauce.

Peanut Sauce:

  1. In a small bowl, whisk together all ingredients thoroughly.
  2. Serve with summer rolls.