Shrimp Summer Rolls


For some reason, typing summer rolls brings the “Summer Lovin’” musical sequence from Grease into my head. Come to think of it, this summer really has seemed to happen so fast. While I will not lament its passing until it is officially behind us, the cooling temps and shorter sunlight hours are moving us into this direction of summer’s inevitable end, it seems.

You will not hear me protest its demise too much. I sit here though with a window open, and the day’s plans include removing the air conditioner from the window in the bedroom. It took a cardigan to participate in the past two nights roof shenanigans: playing Banagrams and out-Jaggering Davis at Mick Jagger impersonations. I have discovered that the key to Jaggerisms is pumping, not gyrating the hips. Elvis gyrates. Jagger pumps. Although, I have to admit, I come nowhere close to the holy grail of Jagger impressionism, Noel Fielding from The Mighty Boosh.

Back to summer rolls (…those summer niiiiights), you’ll have to get some rice paper roll wrappers from the Asian food section of a nice grocery, or happen to live in an area that just has those things at the normal grocery. You will use 1 for each roll you intend to make. I suggest 2 per person, and this recipe makes enough for 12 rolls. I suggest setting up a fairly structured mise en place before you even start making these – things can start to get a bit hairy if you’re in a cramped space.

Shrimp Summer Rolls

What you’ll need:

  • Rice Paper Wrappers
  • Shrimp – 24 shrimp. peeled, deveined
  • Lime Juice – 2 tbsp.
  • Butter – 1 tbsp.
  • Garlic – 1 clove, minced
  • Cilantro – 1/2 cup, chopped
  • Jalapeno – 1 pepper, thinly sliced, deseeded
  • Rice Noodles – 1 cup, cooked
  • Mint – 1/4 cup, chopped
  • Basil – 1/4 cup, chopped
  • Hot Water – 1 tea kettle full

Dipping Sauce:


  1. In a frying pan over medium heat, melt the butter until foamy. Add the garlic, lime juice, basil and shrimp and make sure the shrimp is coated in the other flavors. Cook until shrimp is completely done, approximately 8–10 minutes. Pour off any excess liquid.
  2. On a cookie sheet, space out some of the rice paper wrappers so that they’re not touching. Pour just enough hot water over the wrappers so that they’re covered, they don’t have to be totally submerged. Wait for about 30 seconds and pour off excess water.
  3. Add 2 shrimp, rice noodles, 2 jalapeno slices, a pinch of cilantro, mint and basil on top of each hydrated wrapper. Fold up like a small burrito and place on a serving plate. Repeat until all wrappers are used.
  4. Serve hot or cold with sauce on the side.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s