Shrimp Summer Rolls

In Asian culture there is something significantly similar in everything they do. It’s a principle of design and it applies to the food as well. Nature is their inspiration. In Japanese cuisine, it takes a balanced and refined form. Everything is clean, orderly and colorful. Shrimp rolls are commonly served with peanut sauce.


  • About 14 round rice paper wrappers About 1 cup fresh mint leaves
  • About 7 oz – 200 g cooked shrimps, peeled and sliced in half lengthwise (I weighted them before peeling them)
  • About 14 lettuce leaves
  • About 2 cups cooked rice vermicelli, cooled down
  • About 3 cups fresh bean sprouts

For the sauce

  • 4 tbsp rice vinegar
  • 4 tbsp fish sauce
  • 1 cup water
  • 1 tbsp sugar
  • 1 garlic clove, crushed (optional)
  • 1 tbsp grated carrots (optional)


  1. Start by softening the rice papers. I like to use two rice papers per roll, just to make sure they don’t break. Fill a large bowl with warm water. Dip two rice papers (or one) very carefully and gradually for about 1 minute, until totally soften. Lay rice papers on a clean cloth. (See the pictures, they explain the process way better than I do).
  2. Arrange about 4 beautiful mint leaves at the bottom of the rice paper, then about 4 shrimp halves. Top with a lettuce leaf, a small handful of vermicelli and a small handful of bean sprouts (there’s no photo of the bean sprouts part because I wasn’t able to find any the day I took the pics!). Add additional mint leaves. That’s the moment when you can actually add pretty much anything you have in mind -and in you fridge- (think cilantro, peanuts, chicken, parsley…). Top with a second lettuce leaf. Always keep about 2 inches uncovered on each side.
  3. Now the rolling part. Fold uncovered sides inward, then tightly roll the rice paper, as shown on the pics. Repeat with remaining ingredients.
  4. Prepare the sauce. In a sauce pan, combine rice vinegar, fish sauce, water and sugar. Heat until sugar is dissolved, then let cool completely. Add garlic and carrots. It keeps about a week in the fridge.
  5. Serve your spring rolls with the sauce and enjoy!



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