One of my favorite appetizers to get when I am going to a Thai restaurant is the summer rolls. It’s light and fresh and always makes me feel like I’m putting all the healthy things into my body!!

These Shrimp Summer Rolls with Thai Peanut Sauce are basically a little salad wrapped in rice paper with a fantastic sauce to dip them in. They’re easier to make that you think, and are super delicious!!

If you are looking for some tasty places to eat in the Dallas metroplex, check out this post! You will find similar summer rolls at Noodle Wave & Asian Mint.

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Shrimp Summer Rolls with Thai Peanut Sauce

Ingredients:

shrimp - cooked, shelled & deveined

iceberg lettuce, roughly chopped

carrots, thinly sliced

red cabbage, chopped

green onion, chopped

Thai basil

cucumber, sliced into sticks (optional)

avocado, sliced (optional)

rice paper wrappers (+ water to soak them in)

Thai peanut dipping sauce (recipe below)

Directions:

Mix up your Thai peanut dipping sauce and chop your veggies. (*The Thai peanut dipping sauce is best if it has had time to chill in the refrigerator).

Dip your rice paper wrapper into a bowl of water for 5-10 seconds.

Layer vegetables and shrimp into the wrapper.

Roll it up long ways first, then tuck in the shorter sides and continue rolling.

Serve cold with Thai peanut dipping sauce.

Thai Peanut Dipping Sauce:

2 1/2 TBSP peanut butter

1 1/2 TBSP honey

1 1/2 TBSP olive oil

1/4 cup rice vinegar

1 1/2 TBSP soy sauce

1 TBSP lime juice

Instructions:

In a bowl whisk together peanut butter and honey. Add in oil, whisk again. Add vinegar and soy sauce, whisk again until smooth. I like to stick it in the refrigerator for about 15 minutes before eating (it’s best overnight!!) but you don't have to.