It may be Spring, but as soon as the weather warms up, we’re thinking Summer. As in fresh summer rolls—or Thai shrimp rolls, to be more accurate. Who needs the deep fryer (or all that sizzling fat) when you can whip up these delicious, healthy and impressive rice paper rolls from Bite Me More instead?

Easy to make, these rolls (which just happen to be gluten-free—BONUS) start with Vietnamese rice paper. Just fill each wrapper with zesty shrimp salad, creamy avocado, crunchy vegetables and voila, your rolls are ready to serve with a hot wasabi dipping sauce.

Not a shrimp fan? The possibilities for fillings are endless with this recipe. Get creative and consider everything from chicken and tofu to mango and cilantro.

Get Fresh and Thai one on with with these Zesty Shrimp Rolls

Roll With It: Zesty Summer Thai Shrimp Rolls for Spring

ZESTY SUMMER SHRIMP ROLLS FOR SPRING

Yield: 6 rice paper shrimp rolls you’ll eat way too fast!

WHAT YOU NEED

Zesty Shrimp Filling

  • ¼ cup mayonnaise
  • 1 tbsp chopped Italian flat leaf parsley
  • 2 tsp wasabi paste 1 tsp soy sauce
  • 1 tsp fresh lime juice
  • ½ tsp lime zest
  • 8 oz cooked shrimp, coarsely chopped
  • 6 round rice paper wrappers (8.5-inch diameter)
  • 6 romaine lettuce leaves
  • 1 large carrot, peeled and julienned
  • 1 cucumber, peeled and julienned
  • 1 avocado, thinly sliced
  • 2 tbsp chopped fresh basil

Wasabi Dipping Sauce

  • ¼ cup mayonnaise
  • 2 tsp soy sauce
  • 1 tsp wasabi paste
  • 1 tsp fresh lime juice

WHAT YOU DO

Shrimp Rolls

1. In a medium bowl, combine mayonnaise, parsley, wasabi paste, soy sauce, lime juice and lime zest. Stir well to combine.

2. Add shrimp and mix together. Place 1 rice paper sheet in a shallow bowl of hot water just until softened, about 1 minute.

3. Lay rice paper sheet on a damp tea towel.

4. Place lettuce leaf down the center of the rice sheet, leaving a 1-inch border at the top and bottom. Place 2 heaping tablespoons of the shrimp mixture lengthwise on the lettuce leaf, followed by carrots, cucumber, avocado and a sprinkling of basil.

5. Fold up the bottom 1-inch border of rice paper placing it over the filling. Fold in the right side, followed by the left side and then the top, forming a tight cylinder. Repeat with remaining rice paper sheets and filling. Serve with dipping sauce.

Dipping Sauce

1. In small bowl, whisk together mayonnaise, soy sauce (use a gluten-free version if you want), wasabi paste and lime juice.

2. Serve with rice paper rolls.

YUM.

-Delectable, drool-worthy photo courtesy of Bite Me More

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