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Shrimp summer rolls

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Shrimp summer rolls

  • 20
  • Serves 2
  • Medium



These days, every day feels like summer 😊

Today’s recipe is a light and delish summer meal 🏖️

1 packet rice paper

100 g rice vermicelli noodles

200 g cooked shrimp, sliced in half lengthwise

2 avocado, sliced

1 cucumber, chopped into strips

4 spring onion, chopped

1 microgreens leaves

½ bunch mint

½ bunch coriander


100 ml soy sauce

1 tbsp ginger, grated

2 garlic cloves, grated

2 tbsp rice wine vinegar

1 red chili, finely chopped

1 lime, juice

2 tbsp sesame seeds

In a bowl, combine all the sauce ingredients and mix very well.

Bring a pan of water to boil and cook the noodles, according to package directions. Drain, rinse them under cool water and set aside.

Soak a rice paper in water and once it has softened place the ingredients into the middle of it and roll it tightly. Repeat the process.

Dip roll in sauce.



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