Shrimp Summer Rolls with Peanut Dipping Sauce

Shrimp Summer Rolls with Peanut Dipping Sauce


Hi guys, I’m Laura Vitale – it was a double
wave because I’m excited. Too much baby shark in my head. Today I want to show you a great recipe for
some shrimp Summer rolls with a peanut dipping sauce, these are phenomenal, incredibly versatile. If you don’t want shrimp, use chicken, don’t
want chicken? Use tofu, you don’t want either, just veggies,
it is whatever you want but they’re easy and delicious, ‘ll show you what I like to put
in them and then the peanut sauce just makes these so delicious. So let me run you through the list of ingredients,
and it looks like there’s a lot but trust me they’re all the right ones. What I’ve got here in terms of my veggies,
I’ve got purple cabbage that I’ve sliced, bell peppers, cucumbers, these are some shredded
carrots or carrot sticks whatever you call them and lots of scallions, I’ve also got
a lot of mint and I’ve also got a lot of cilantro, I don’t chop it I like to use it as an actual
veggie, I’ve got some cooked shrimp, you can buy them already like this or you can poach
your own, whatever your heart desires. Sesame seeds in here I’ve got a little bit
of soy sauce with some light olive oil, I’ve got lime, garlic, in here I’ve got Hoisin
sauce, some natural peanut butter, you’ll need a little bit of water, and in here I’ve
got some more soy and a drop of toasted sesame oil. I’ve got my rice paper, this is also known
as spring roll wrappers. They look a little something like this. They’re a little bit of a pain to work with
but once you get going, they get easier. And then what I have here are some rice noodles,
also known as rice vermicelli noodles, they’re literally sold in the same aisle right next
to these babies. So you should be able to find them easily,
and also all I do with these is I just boil them in water for three minutes, that’s it
drain them, place them in cold water to stop them from cooking further, and we’re really
ready to go. I’m going to work on the sauce first, the
dipping sauce because I want that to set aside for a bit. Alright so in here I’ve got Hoisin sauce and
natural peanut butter. To this I want to add my soy and my little
bit of sesame oil. I’m going to take a clove of garlic and I’m
going to grate it in. I want that garlic flavor but I don’t want
big giant chunks so I just grate that right in and it is phenomenal. I’m going to also take a squeeze of lime,
a little bit of acid, if you don’t want to use lime, in this case I’m also using it for
the veggies, you could use a little rice vinegar if you want to but mine works really well. Start whisking all of this together, it’s
going to take just a couple of minutes, and then you’re going to start to drizzle in some
water and you’re going to add in as much water as you want basically, or until you get the
consistency that you’re looking for. I don’t like a really thick sauce but I also
don’t like a really thin sauce, so I just keep whisking until I get something that makes
me feel good. And you can taste along the way. That is perfection on every level. It’s peanut-y, it’s salty, it’s I want to
say spicy because of the raw garlic, it’s just phenomenal. Now we’re going to get going on making the
rolls. Now, I’m going to be the first one to say
that I despise working with these. They are so fragile, they break so easily,
but they are worth it because these are so absolutely delicious, so light and really
satisfying, I love them. I already made one and it started tearing
but that’s fine it’s called a cook’s treat. So I’ve got a damp paper towel here and it
really works best to have a damp paper towel or a damp cloth of some sort so that nothing
sticks. So what you do is you lay this out in front
of you you’ve gotta soak it in some hot water to keep it so that softens basically. And then what I do is you put a little bit
of your rice noodles and then you just put a couple pieces, don’t over stuff it because
if you over stuff it it is going to tear very easily. We don’t want that. So you just layer all of your veggies, whatever
you want, you can use lettuce here, you can use avocado here if you want to, you can literally
use whatever you want. But don’t miss out and skimp on the herbs
because the herbs really make this so special, so go ahead and add that in. Add your mint and all that jazz. So now I just want to flavor this a little
bit so I take the mixture of light oil and some soy sauce along with a small squeeze
of lime and then you take a couple of small little shrimp, right? And you’re going to roll this like you would
a burrito, so you tightly, tightly but don’t tear if you can help it, tightly roll this
once or twice, fold the sides in and it does start to stick together so it kind of helps
you along the way. And here they are. Gorgeous right? A pain I tell ya! But worth it. I’m going to go ahead and do a couple more
because we’re going to have these for lunch and then I have the fixings in the fridge
to make more later or to mix it all together and eat it with that on the side. So I’m going to go ahead and do that and I’ll
show you want they look like when we plate and serve and I’m so excited. So I got about five done and the first one
that tore a little bit I just re-wrapped it because I knew this was going to be my little
cooks treat if you will. And you just cut them in half, look how gorgeous,
right? Put them on your plate, a little sesame seed
on each one. And it’s like a delicious handheld, not a
burrito, but you get the concept, and since this is my plate with my sauce, I’m just going
to dunk in there because the sauce is really what makes it so amazing. I cannot! I cannot explain to you enough, drizzle this
on top if you want to I don’t really care, it’s so good. Mmm! Mmm! That is the best shrimp summer roll and peanut
sauce in the entire world. Easy, light, so perfect for this time of year. A little time consuming, but really worth
it. Roll them up way better than I did, because
I know you can because I’m not a professional. Go to LauraintheKitchen.com for the recipe,
I ain’t stopping until this is over. I hope you have enjoyed spending time with
me, don’t leave any of this out especially the herbs, and the scallions in the wrap,
to die for. I’ll see you next time.

Comments

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    pheenix1976

    The trick with the rice paper rolls is to use warm/hot water and literally just dip the paper in the water for .5 – 1 second. The paper will continue to hydrate whilst out of the water as you're filling it. Anytime longer and they will be too soggy and tear. By the time you have your filling in it, the paper will be soft enough to wrap.

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    TEJAS BHOSALE

    Dear Laura
    Nice & delicious recipies. I would like to know the diced roast chicken salad with mustard marination

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    Valerie Cao

    Okay, but can you please stop soaking the rice paper. You just need some warm water and a dip. DON'T LEAVE IT IN THERE. You're just going to make it worst. Dip it in and out & by the time you get all your veggies & proteins on there, it will be soft enough to roll.

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    Marina Udovcic

    Dear Laura, nice to see you! I just prepared for fifth time vegetable broth using your recipe…thanks a million!!

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    Nurse Oasis

    They are so delicious, aren't they? So good! When I go to restaurants I simply duplicate what I like.

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    Laura in the Kitchen

    Thank you for alllllll if your wonderful tips about working with the wrappers! I had no idea that you could even just spray them with a little water instead of soaking them. You guys are amazing!!

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    Maddy H

    Is there another sauce that doesn’t have peanut butter in it that goes great with the spring rolls? Because I’m allergic to peanut butter😒 & i really wanna try those spring rolls🤤..

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    Sigrún María Óskarsdóttir

    Can you come up with a recipe using skyr? In Iceland we use it in many ways, we for example make a cake, basically called a skyrcake. I know they have begun selling skyr in the US….

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    Jacki C

    I make these and I will make maybe a dozen thinking the family will eat some but not really cuz I know they won’t sooo, I eat them all!!! Probably one of my top 5 foods!!

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    Joy Lee

    You can just dip the sheets in water for a second and it’ll get soft as you’re putting the veggies inside!

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    rachelnation

    Sometimes you speak so fast all of your words run together and it reminds me SO much of my very Italian grandmother 😂 you speak just like her and I love it. These look so good!

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    suvonne dunning

    Love your cooking videos, for these spring rolls, dont soak your rice paper for too long. I'm vietnamese, we make these all the time, I only soak mine for tops 15 seconds and we soak half of it then flip and do the other half. Give that a try.

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    sportyshortey

    I think you soak your rice paper too long. If you soak it just a little less it won’t tear as much. Just a suggestion.

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    Gary Stallings

    Cousin Laura!! Those spring roll papers always looked intimidating! That’s for showing us a simple recipe for them

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    Nash R

    Amazing! Lol, I feel like we have a soul connection! It has happened many times where I have thought of making something or wished you post something it came out on your chanel 😍 I'd made a big batch of ceviche last week and I'd been thinking of making it again but in summer roll form (summer roll stuffed with ceviche). I would definitely try your sauce tho. Love ya ❤

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    ayoitsmai

    Been watching your channel since forever and I finally see this!! 😩🔥soo bomb, spring rolls are my favorite Vietnamese appetizer!

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    Alpagaa

    I'm on a diet and you just gave me an idea for lunch ^^ I made these without the vermicelli, with barely cooked zucchini, carrots ,red bell pepper and scrambled eggs. I made my dip with oyster sauce and light soy sauce and it was delicious!
    Thanks Laura 🙂

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    Quyen Nguyen

    In the vietnamese culture, this is called spring rolls rather than summer roll. People tend to get spring rolls confused with the fried egg rolls, but it's a whole different thing.

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    Q A

    You can use any protein you prefer, or have on hand. Pork, chicken, beef, or even turkey… have at it, lol.

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    Shelley Bee

    Ive never had shrimp and never will; they creep me out, along with lobster and crab, lol! BUT, I HAD TO CLICK, bcus I LOOOVE YOU and watch all of your vids. I also knew there would be room for substitutes, like chicken. Every other aspect of this recipe looks sooo good and I will attempt it this wknd….with shredded rotisserie chicken or white tuna.
    They look so pretty!

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    minbunnie

    for anyone making salad rolls, just dip rice paper into temperature or cool water and take out. While laying down the veggies the rice paper is like soft to 'al dente' so nothing will tear or have holes. Coming from a viet family my mom makes a ton and by the time you go to grab a roll, they are perfectly soft

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    Amorette Hernandez

    Thank you Laura! I always order these spring rolls at my favorite Vietnamese restaurant. Thank you for simplifying this recipe. I actually have the confidence to make them 😂 now.❤️

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    Bianca Gilliam

    How would you prepare the chicken for making these with chicken? I’m allergic to shellfish and can’t have shrimp.

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    Chris L

    How do you keep the wrappers from getting sticky? Or is that how they work? It’s my first time working with them and these were hard to eat as the wrappers started to stick to my fingers. Any suggestions?

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    Tammy Nguyen

    Dear Laura, these look as delicious as it should be! I have a suggestion for you, for the even better by just looking , put the shrimp skin side down first before the noodles.

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    Hans Verhoeven

    Hi Laura, been a long time I saw your vids; I subscribed again ofcource ? But…are you going Asian…. ? 🙂

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    Chris L

    How do you keep the wrappers from becoming sticky? I put mine in water for a couple seconds, but then I'm not able to cut them. Is that supposed to be the texture?

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