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Shrimp and Vegetable Summer Rolls

Prep time 30 mins
Yield 12 servings (serving size: 1 roll and 1 tablespoon sauce)
Though summer rolls look like works of art, they're actually quite easy to make. We've simplified the procedure by mixing the filling instead of layering the ingredients.


  • 1/2 pound frozen cooked peeled small shrimp, thawed
  • 1 1/2 cups fresh bean sprouts (about 4 ounces)
  • 1 1/2 cups packed mixed baby salad greens or mache lettuce
  • 1 cup matchstick-cut carrots
  • 1 cup loosely packed fresh cilantro leaves
  • 1/2 cup packed fresh mint leaves
  • 12 (8-inch) round rice paper spring roll wrappers (such as Galettes De Riz)
  • 3/4 cup bottled Thai peanut sauce (such as House of Tsang)

Nutrition Information

  • calories 116
  • caloriesfromfat 23 %
  • fat 2.9 g
  • satfat 0.6 g
  • protein 6.2 g
  • carbohydrate 15.9 g
  • fiber 1 g
  • cholesterol 37 mg
  • iron 0.9 mg
  • sodium 303 mg
  • calcium 31 mg

How to Make It

  1. Combine first 6 ingredients in a large bowl; toss gently.

  2. Add warm water to a pie plate or large shallow dish to a depth of 1 inch. Place 1 wrapper in dish for 30 to 45 seconds or until softened; place on a flat surface. Spoon 1/2 cup shrimp mixture down center of wrapper; fold sides over filling, and roll up tightly, jelly-roll fashion. Gently press seam to seal; place roll, seam side down, on a serving platter. Cover with a damp towel to keep from drying.

  3. Repeat procedure with remaining wrappers and shrimp mixture. Serve immediately with peanut sauce.

  4. Note: Rice paper spring roll wrappers are available in Asian markets. The circular wrappers are thin, brittle, and opaque and are marked with a cross-hatched pattern. You may also serve the summer rolls with sweet-and-sour sauce, if desired.

Oxmoor House Healthy Eating Collection