Happy Monday, meal peppers! This week I’m sharing this Shrimp Summer Roll Meal Prep – a fun, no heat lunch that will hopefully mix things up from your usual chicken and veg. I served mine with an easy seaweed, edamame, and carrot salad to keep things nice and cool. Plus, the edamame adds an extra boost of protein to the meal. Win and win!
Preparation is key when making summer rolls! Get all your ingredients ready to go in containers or bowls that you can easily grab from while assembling. Side note – I don’t love this brand of spring roll skins, but they are probably the most common to find in a regular grocery store. If you make frequent trips to an Asian food store, I’m sure you can find something even better!
To make the seaweed edamame salad, just combine some store bought seaweed salad (find it near the sushi section), edamame beans (find them fresh in the salad section or frozen veggies area), and shredded carrots. Combine whatever ratio of the three ingredients that looks good to you.
Shrimp Summer Rolls
- 24 large cocktail shrimp, peeled and halved lengthwise (132 grams)
- 8 spring roll rice paper wrappers
- 8-12 iceburg or other sturdy lettuce leaves
- 3/4 cup cucumber, julienned (80 grams)
- 3/4 cup carrots, julienned (92 grams)
- 3/4 cup red cabbage, shredded (50 grams)
- 16 mint leaves, torn
- 16 basil leaves, torn
- 1 cherry pepper, stem and seeds removed, finely diced
- 1-2 stalks green onion, julienned or chopped
Peanut Hoisin Sauce
- 2 tbsp PB2 powdered peanut butter (13 grams)
- 1 1/2 tbsp Skippy Natural Creamy Peanut Butter (24 grams)
- 1 tbsp sriracha (0.5 oz)
- 1 tbsp low sodium soy sauce (0.5 oz)
- 1 tbsp hoisin sauce (0.5 oz)
- 1 tbsp lime juice (0.5 oz)
- 1 tbsp water (use more or less as needed)
Whisk together all sauce ingredients until smooth. Set aside.
Prepare all summer roll filling ingredients in easy to grab dishes.
In a skillet, heat about 1 cup of water until it is hot, but not boiling. Wet a smooth cutting board or other smooth surface with some water, then dip one rice paper wrapper at a time in the hot water. Allow the wrapper to soften slightly until it is pliable, about 3-10 seconds (depending on the water temperature). Remove the wrapper to the wet cutting board for assembly.
Arrange 3-4 shrimp halves to the wrapper in a line on the lower third of the wrapper.
Place the center of a lettuce leaf just above the line of shrimp (the edge of the lettuce will overlap the shrimp), then layer remaining filling ingredients, being careful not to overfill the wrapper. Roll the summer roll (see notes for a video about technique).
Check out this video for an example of good rolling technique.
If meal prepping these summer rolls, a bit of lettuce or moist paper towel lining the bottom of your container will help prevent sticking and drying out.
Sarah M says
Made this for meal prep this week and just ate the first one. Really tasty and it is nice to have a no cook recipe for the hot summer months. I love spring rolls and seaweed salad so it was a no brained to give this one a try.
What are the nutrition facts for the sauce?