Summer Rolls with Dipping Sauce

summer rolls with dipping sauce

A favorite go-to dish of mine this summer has been summer rolls. They are great on a hot day, they are delicious, easy to make, healthy and can even be assembled ahead of time.  You can serve them as an appetizer or as a meal. When I serve them as a meal I often pair them with an Asian inspired salad or Pad Thai. I always keep a bag of frozen uncooked peeled and deveined shrimp in my freezer. I can thaw them in 20 minutes by placing in the bowl of cold water and changing the water out a couple times.

summer roll ingredients

Recipe: Summer Rolls


  • Roasted or Grilled Shrimp
  • Coleslaw Mix (shredded cabbage and carrots)
  • Cucumber peeled and julienned
  • Cilantro – roughly chopped
  • Mint Leaves
  • Round Rice Paper Wrappers


  1. Place a small amount of water in a large shallow dish. Soak the rice paper wrapper in the water for 20 – 30 seconds to soften.
  2. Pile the coleslaw mix a third of the way down the wrapper, leaving about an inch from the bottom.
  3. Place 2-3 cucumber juliennes on top.
  4. Top with a thin layer of cilantro leaves.
  5. Top with a single layer of shrimp (I usually fit 3 across – it depends on the size of your shrimp.
  6. Top with 1-2 mint leaves. Fold up the bottom of the wrapper, then each fold each side in.
  7. Roll the wrapper up around the summer roll keeping a tight wrap.
  8. Repeat with the remainder of the rolls. Place the rolls on a plate and cover with a damp paper towel and plastic wrap to store in the fridge.

Quick Notes

I didn’t include quantities because you can really make as little or as much as you like.

Recipe: Roasted Shrimp


  • Thawed or Fresh Large Shrimp
  • Olive Oil
  • Sea Salt
  • Freshly Ground Black Pepper


  1. Preheat oven to 400 degrees.
  2. Place the shrimp on a baking sheet.
  3. Pour on just enough olive oil to lightly coat the shrimp and a little sea salt and black pepper.
  4. Gently mix and spread in one layer.
  5. Roast in the oven for about 8 minutes. Being careful not to overcook the shrimp.
  6. Let cool completely before assembling summer rolls.

Cooking time (duration): 10 min.

Recipe: Summer Roll Dipping Sauce


  • 1/2 cup Hoisin Sauce
  • 2 tbsp. Soy Sauce
  • 1 tsp. Thai Garlic-Chili Sauce
  • 1 tbsp. Rice Wine Vinegar
  • 1 tsp. sesame oil
  • 1 tsp. roasted chopped peanuts


  1. In a small bowl combine hoisin, soy sauce, garlic-chili sauce, rice wine vinegar and sesame oil. Top with peanuts.

Cooking time (duration): 5 min.

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