Articles & Recipes

Shrimp Summer Roll With Thai Peanut Sauce

Ashley Sperber - Friday, March 25, 2016
Shrimp Summer Roll With Thai Peanut Sauce

This recipe was inspired by every Thai restaurant I've ever eaten at.  It's not my invention by any means, but certainly my interpretation, based on readily available ingredients in my kitchen.  The ingredients are pretty easy to come by in the "ethnic foods" aisle at any grocery store.

Of course any medley of ingredients could be replaced, specifically the protein (beef is a delicious replacement!), the herbs, and the noodles (vermicelli rice noodles are traditionally used).  If you are feeling a little lazy, then you can always make a different variation of the sauce as well.  Experiment with a soy aioli (soy, sesame oil, garlic, chili), or whatever else you fancy!


servings: 4
prep time: 30 minutes

roll:
4 rice paper wraps
12 pieces of medium size shrimp (lemon, bay leaf, sea salt and red pepper are optional)
1 cup of cellophane noodles (or vermicelli rice noodles)
1 cup baby spinach (or lettuce of choice)
1/2 cucumber, skin on
1 carrot
2 scallion stalks (or 1 tablespoon fresh cilantro)

sauce:
1 teaspoon honey
1 tablespoon soy sauce
1 tablespoon peanut butter
1 tablespoon sesame oil
1 teaspoon rice wine vinegar
1 teaspoon sriracha
1/2 teaspoon fresh finely grated ginger
1 clove finely diced garlic


Bring a small pot of water to a simmer, adding lemon, bay leaf, sea salt and red pepper if desired.  Steam the shrimp in a basket resting over the water, until the shrimp are no longer grey and translucent, approximately 3 minutes.  Remove the shrimp from heat and allow them to cool while preparing other ingredients.

Prepare the cellophane noodles as directed by packaging, strain and set aside to cool.  With a vegetable peeler, create "ribbons" out of the cucumber, peeling until the core of seeds is exposed.  Peel the carrot all the way as well.  When building each wrap, very carefully handle the rice paper, as it will tear easily.  Fill up a dinner plate with shallow water, fully submerge the rice wrapper and then strain out the water entirely.  Place the shrimp down first and then add 1 tablespoon carrot ribbon, 1 tablespoon cucumber ribbon,  1/2 scallion stalk cut in 2 small pieces, spinach, and 2 tablespoon noodles on top.  Carefully fold the wrap as you would a burrito: sides in first and then roll away from you.  Place the wrap on a different plate to be chilled in the refrigerator.  Repeat 3 more times. After placing wraps in the fridge to chill, prepare sauce by mixing all ingredients together in a bowl.  Wraps should chill for at least 5-10 minutes before being served along with sauce.

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