Summer Rolls for Meal Prep, Parties, and Weeknights (Print Version)

Fresh shrimp summer rolls with rice noodles, crisp vegetables, herbs, and a creamy peanut sauce for make-ahead lunches or easy appetizers.

# Ingredients:

For the rolls

01 - 4 oz (115 g) vermicelli rice noodles
02 - 12 round rice paper wrappers, 8-9 inches wide
03 - 12 butter lettuce leaves or soft green lettuce leaves
04 - 1 cup (90 g) thinly sliced red cabbage
05 - 2 medium carrots, julienned
06 - 1 English cucumber, julienned
07 - 1 avocado, sliced, optional for same-day serving
08 - 1/2 cup fresh cilantro leaves
09 - 1/2 cup fresh mint leaves

For the seasoned shrimp

10 - 1 lb (450 g) large shrimp, peeled and deveined
11 - 1 teaspoon garlic powder
12 - 1 teaspoon paprika
13 - 1/2 teaspoon fine salt
14 - 1/2 teaspoon black pepper
15 - 1/4 teaspoon chili flakes, optional
16 - 1 tablespoon olive oil or avocado oil

For the peanut sauce

17 - 1/3 cup (85 g) creamy peanut butter
18 - 1 tablespoon reduced-sodium tamari or soy sauce
19 - 1 tablespoon gluten-free hoisin sauce
20 - 1 tablespoon rice vinegar
21 - 1 teaspoon honey
22 - 2 teaspoons toasted sesame oil
23 - 1 tablespoon chili garlic oil, plus more to taste
24 - 1/4 cup (60 ml) warm water, plus more as needed
25 - 2 tablespoons crushed roasted peanuts, for topping

# Instructions:

01 - Cook or soak the vermicelli rice noodles according to the package directions. Rinse under cool water, drain well, and set aside.
02 - Pat the shrimp dry. Toss with garlic powder, paprika, salt, black pepper, and chili flakes if using.
03 - Heat the oil in a skillet over medium-high heat. Cook the shrimp for 1-2 minutes per side until lightly browned, firm, and opaque. Transfer to a plate and cool for 10 minutes.
04 - Whisk peanut butter, tamari, hoisin, rice vinegar, honey, sesame oil, chili garlic oil, and warm water until smooth. Thin with more warm water if needed and top with crushed peanuts.
05 - Fill a shallow dish with room-temperature water. Set out a damp cutting board, noodles, vegetables, herbs, shrimp, and wrappers.
06 - Dip one wrapper for 5-8 seconds, then place it on the damp board. Add lettuce, a small bundle of noodles, cabbage, carrot, cucumber, herbs, avocado if using, and 2-3 shrimp pieces near the lower third.
07 - Fold the bottom over the filling, tuck in the sides, and roll snugly. Repeat with the remaining wrappers and serve with peanut sauce.

# Notes:

01 - Makes 12 rolls, about 6 servings as a light meal or 12 appetizer portions.
02 - For best meal prep results, skip the avocado and keep sauce separate.
03 - Serve chilled or at cool room temperature.

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