Go Back

Shrimp Summer Rolls

Filled with fresh shrimp, carrots, cucumber, mint, cilantro, basil and lettuce in rice paper! So flavor and light! Perfect for a side or appetizer!
Course Side Dish
Cuisine Asian, vietnamese
Keyword asian recipe, spring rolls, summer rolls
Prep Time 11 minutes
Cook Time 10 minutes
Servings 8 spring rolls
Author Winnie Liong


  • 1 lb cooked shrimp
  • 4 oz vermicelli noodles
  • 1 large carrot peeled and cut
  • 1 cucumber sliced
  • 1/4 cup fresh packed mint leaves
  • 1/2 cup fresh cilantro
  • 1/4 cup fresh basil
  • Butter lettuce leaves

Nước Chấm: fish dipping sauce

  • 1/4 cup fish sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 1/2 cup warm warer
  • 3 cloves garlic
  • 3 tablespoons lime juice


  • Prepare dipping sauce and leave to side.
  • Bring a medium pot of water to boil, then add shrimp to cook for 2 minutes or until shrimp turns pink.
  • Prepare vermicelli noodles according to package instructions. Drain and leave to side.
  • Add warm water to a low shallow bowl. Prepare carrots, cucumber, mint, cilantro, basil and lettuce leaves.
  • Wet rice paper sheet and add 3 pieces shrimp, vermicelli and fresh veggies and roll up.
  • These are best served immediately. Serve with dipping sauce!