Today we are making summer spring rolls with shrimp. This spring roll recipe is nice and summery and perfect for hot days. Filled with delicious vegetables and accompanied by a delicious dipping sauce with peanut, soy and lime, this is a gem of a summer recipe.
Spring rolls with shrimp
10 minutes
Superfast
Spring rolls with rice sheets
When temperatures rise, we look for light, fresh and quick dishes. Spring rolls with rice sheets are then the perfect choice. This popular summer snack or meal originally comes from Asian cuisine, but has now won its place worldwide - and for good reason.
Spring rolls are incredibly easy to make and ideal for hot days when you don't feel like spending a long time in the kitchen. All you need are rice sheets and a little inspiration. In fact, you can fill them with anything you like: crunchy vegetables, fresh herbs, fried chicken, shrimp, tofu or even leftovers from the fridge.
The great thing about spring rolls is that you can customize them entirely to your taste. Fancy something savory? Add a sauce such as hoisin sauce, peanut sauce or a fresh lime dipping sauce. Even kids often enjoy putting together their own rolls - perfect for a summer picnic or a light supper.
Spring rolls with shrimp
One of the most popular combinations in spring rolls is the one with juicy shrimp and soft rice noodles. The combination of the slightly sweet flavor of the shrimp and the neutral, filling texture of the noodles creates a perfect balance. Along with crunchy vegetables like carrot, cucumber and a handful of fresh mint or cilantro, you get a refreshing bite that is both light and nutritious.
What makes these spring rolls completely irresistible is the dipping sauce. Think a creamy mix of peanut butter, soy sauce and fresh lime - a sauce that is both savory, fresh and a touch sweet. It takes the flavors of the filling to the next level and turns every bite into a little party.
Whether you serve them for lunch, light supper or summer snack: with shrimp, rice noodles and that delicious sauce, you're always right. Quick, tasty and surprisingly versatile.
More summer inspiration
Looking for more summer recipes? How about this salad with burrata, peach and prosciutto or this orzo with zucchini pesto and chicken meatballs?
What you need:
2
For the spring rolls
1 baby romaine
or handful of romaine lettuce from bag
4 rice sheets
150 gr cooked shrimp
50 gr rice noodles
boiled and cooled
2 roots
1/4 cucumber
handful of coriander
or parsley
1 tsp sesame seeds
pickled red onion
or spring onion
For the dipping sauce
2 tbsp peanut butter
1 tbsp soy sauce
juice of 1/2 lime
25 ml water
What to do:
1
Cut the carrot and cucumber into thin strips. If necessary, chop the spring onion into rings.
2
Spread some water on a plate and place the rice sheets in it. Pass them briefly through the water on both sides and place in front of you on the cutting board.
3
Top the rice sheet with the lettuce, carrot, cucumber, shrimp, noodles, onion and cilantro and then fold closed the way you would fold a burrito. So first the sides in and then roll up.
4
Now make the dipping sauce by mixing all the ingredients together. Dip too thick? Add extra water or lime juice!
5
Garnish the spring rolls with shrimp with the sesame seeds and dipping sauce.
