Fresh veggie packed shrimp summer rolls with a side of sweet and savoury almond butter sauce for dipping. Perfect for picnics, beach bumming and grab ‘n’ go lunches!
These hearty, crunchy and mouth watering shrimp summer rolls are what I like to call my kind of “fast food” because they are easy to eat with one hand and take with you on the go wherever that may be.
Just like a taco you can you add almost anything you want into a summer roll and make it you’re own creation. For this version I added a combination of textures like buttery avocado with crunchy bell pepper, carrots and cucumber because that’s how I roll… pun intended!
Now just like a salad the dressing or in this case the dip is everything so do not skip this step. You can of course make some easy swaps depending on whats in your cupboard like peanut butter instead of almond butter or honey instead of maple syrup. If you want to take these shrimp summer rolls on the go and don’t want to bring a separate jar for the dip just add a bit of sauce right into the centre of the rolls before wrapping them up.
I hope you enjoy these summer rolls as much as I have been lately and if you recreate them, be sure to share a photo on social media and tag me@healthnutnutrition #healthnuteats so that I can see your creations!
Shrimp Summer Rolls
Fresh veggie packed shrimp summer rolls with a side of sweet and savoury almond butter sauce for dipping. Perfect for picnics, beach bumming and grab 'n' go lunches!
Prep Time: 20mins
Cook Time: 40mins
Total Time: 1hr
12rice paper wraps
340gfrozen pre-cooked peeled and deveined shrimp
1-2small sweet potatoespeeled and chopped into fries
Remove shrimp from freezer to thaw in cool water while you prepare your other ingredients. Alternatively you can place the bag in the fridge the night before to thaw.
Pre-heat oven to 400F.
Spread out sweet potato fries onto a baking sheet lined with parchment paper, oil, salt and pepper and massage to coat well.
Bake fries for 40 min flipping half way through so both sides get crispy. Once cooked remove from oven and set aside to cool.
Next, cook vermicelli noodles according to the directions on the package as different brands suggest different cooking times and methods. Once cooked, rinse, drain and set aside.
For the almond butter sauce add all ingredients to a blender and blend for 15 seconds or until smooth and set aside.
To assemble summer rolls, pour hot water in a large shallow bowl and soak rice paper wrap for 10 seconds flipping half way through to soften.
Transfer soft rice paper to a large wooden cutting board dampened with water to prevent rice wrap from sticking.
Leaving about an inch around the edge for rolling, to the bottom of the wrap add lettuce, small handful of noodles, sliced avocado, julienned veggies, sweet potato fries, sesame seeds add then about an inch above lay 3 shrimps across.
To roll, fold the wrap over the first set of filling, making sure to tuck and wrap tightly. Fold in edges and then roll over top of the shrimp and keep rolling until you sealed the edge.
Serve with almond butter sauce right away or store in an air tight container with parchment paper in between to prevent sticking for up to 3 days in the fridge.