I’ll never forget the first time I made summer rolls at home. I had always ordered them at restaurants, thinking they were some fancy chef-level dish.
But once I gave it a shot, I realized they’re surprisingly simple—and way fresher when homemade! The best part? I get to pack them with all the crisp veggies, juicy shrimp, and vibrant herbs I love, all wrapped up in delicate rice paper.
These gluten-free shrimp summer rolls are a game-changer for quick, healthy meals. They’re light yet satisfying, bursting with bright flavors, and come with a peanut dipping sauce that’s pure magic.
Whether you need a refreshing lunch, a no-fuss appetizer, or just a way to eat more fresh ingredients, these are for you. Let’s roll!
Tips for Maximum Flavor
- Use the freshest herbs—mint, cilantro, and basil add that signature punch.
- Keep your hands slightly wet while handling rice paper—it prevents sticking.
- Chill before serving if you have time. The rolls firm up and taste even better!
- For extra crunch, add thin strips of jicama or daikon radish.
Variations & Substitutions
- Vegan? Swap shrimp for marinated tofu or avocado slices.
- Nut-free? Use sunflower seed butter instead of peanut butter.
- Spicy? Add a little sriracha to the dipping sauce.
- No vermicelli? Use shredded cabbage for an extra crunchy bite.
How to Serve & Store
- Serve immediately with peanut dipping sauce.
- Store in an airtight container lined with damp paper towels. Cover rolls with another damp towel to keep them from drying out.
- Eat within 24 hours for best freshness.
Gluten-Free Shrimp Summer Rolls (Rice Paper Wraps)
- Total Time: 25 minutes
- Yield: 8 rolls 1x
- Diet: Gluten Free
Description
Light, fresh, and packed with crunchy veggies, shrimp, and herbs, these gluten-free summer rolls are easy to make and perfect for any occasion.
Ingredients
For the Summer Rolls:
- 8 rice paper wrappers (look for brands that say gluten-free)
- 1/2 lb shrimp, peeled, deveined, and cooked (about 16 medium shrimp)
- 4 oz rice vermicelli noodles, cooked and drained
- 1 small cucumber, cut into thin strips
- 1 medium carrot, julienned
- 1/2 red bell pepper, thinly sliced
- 1/4 head of lettuce (butter or romaine), torn into pieces
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh basil leaves
- Warm water (for softening rice paper)
For the Peanut Dipping Sauce:
- 1/4 cup peanut butter (or almond butter for nut-free)
- 1 tbsp gluten-free soy sauce (or coconut aminos)
- 1 tbsp hoisin sauce (make sure it’s gluten-free)
- 1 tbsp lime juice
- 1 tsp honey (or maple syrup)
- 1 clove garlic, minced
- 1–2 tbsp warm water (to thin the sauce)
Instructions
Step 1: Prep Your Ingredients
- Slice the veggies thinly. The thinner, the better for rolling!
- Boil shrimp for about 2-3 minutes until pink and opaque, then immediately cool in ice water.
- Cook rice vermicelli noodles according to the package. Drain and rinse with cold water.
Step 2: Soften the Rice Paper
- Fill a large shallow dish with warm water.
- Dip one rice paper wrapper into the water for 5-10 seconds, just until it softens (it will continue to soften as you work).
Step 3: Assemble the Rolls
- Lay the softened rice paper on a clean surface.
- Arrange lettuce in the center as a base.
- Add a small bundle of rice noodles.
- Top with carrots, cucumber, bell peppers, and fresh herbs.
- Place two shrimp halves in a row near the top (this makes them visible through the wrapper for that pro look).
- Fold the sides in, then roll tightly from the bottom up, like a burrito.
Step 4: Make the Dipping Sauce
- Whisk together peanut butter, gluten-free soy sauce, hoisin sauce, lime juice, honey, and minced garlic.
- Add warm water little by little until you get a smooth, dippable consistency.
Notes
Best eaten fresh but can be stored in the fridge for a few hours before serving.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Appetizer, Main Course
- Method: Rolling, No-Cook (except shrimp)
- Cuisine: Vietnamese, Gluten-Free
Nutrition
- Serving Size: 2 rolls
- Calories: ~220 per serving
- Sugar: ~4g
- Sodium: ~320mg
- Fat: ~8g
- Saturated Fat: ~1.5g
- Unsaturated Fat: ~5g
- Trans Fat: 0g
- Carbohydrates: ~28g
- Fiber: ~3g
- Protein: ~12g
- Cholesterol: ~85mg
