Shrimp Summer Roll

Makes 12 Summer Rolls
Summer rolls are a healthful way to satisfy an Asian food craving. They are fresh room-temperature rolls, not deep-fried. Here, julienned veggies (see page 83), blanched shrimp, herbs, and thin noodles are wrapped in rice papers and served with a flavorful dipping sauce. Set up an assembly line to make them—it’s a great family activity.



  • 4 ounces rice vermicelli noodles
  • 12 spring roll skins
  • 24 cooked medium peeled deveined shrimp, halved lengthwise (about 1 pound)
  • 1 cup Thai basil leaves (or Italian basil leaves)
  • 1 packed cup finely shredded napa cabbage
  • 1 medium carrot, peeled and julienned


  • 3 cloves garlic, minced
  • 1 jalapeno, minced
  • 1/4 cup chopped palm sugar (or brown sugar)
  • Juice of 2 limes (1/4 cup)
  • 1/3 cup fish sauce
  • 2 scallions, white and pale green parts minced, dark green tops thinly sliced


  1. Make the summer rolls: Place noodles in a heatproof baking dish, cover with hot water, soak 8 to 10 minutes, drain, and rinse under cold water.
  2. Place 1/2 inch of cool water in a pie plate. Submerge a spring roll skin in water for 10 seconds. Remove from water and transfer to a clean work surface. Place 4 shrimp halves, cut side up, in a straight row across lower third of spring roll skin. Top shrimp with a few basil leaves, a few tablespoons of shredded cabbage, a pinch of carrots, and 1/3 cup rice noodles.
  3. Carefully lift edge of spring roll skin nearest you up and over filling. Fold sides over filling and continue to roll away from you until edges are sealed. Transfer summer roll to a platter, cover with a damp paper towel, and continue building remaining rolls.
  4. Make the dipping sauce: In a medium bowl, whisk garlic, jalapeno, sugar, lime juice, fish sauce, and scallion to combine. Transfer to dipping bowls and garnish with sliced scallion tops. Serve with summer rolls.
cook's note
Summer Roll Salad: When a friend with three young boys—so no time for wrapping and rolling—saw me making these, she commented that she’d rather just dump all the elements in a bowl, mix it with the dipping sauce, and call it a salad. We tried it, and it’s a great idea.
Need help with the ingredients? Check our pantry list: