Kimchi Shrimp Summer Rolls

We love summer rolls, but they’re never really front of mind (tragically). So, when my wife saw some in the prepared food section of a grocery store the other day, they were put in the spotlight…and we decided to make our own! Summer rolls are generally served as an appetizer, and we’ve only really ever seen them served cold (making them perfect for a warm day). The rice paper wrap holds them together well, and it adds a fun texture to the morsels…and unlike their Spring Roll cousins, these are not fried!

While these can be stuffed with a variety of ingredients (any combination of things including napa cabbage, bean sprouts, avocado, bok choy, mushrooms, crushed peanuts, tofu, etc), we decided to pan fry some shrimp with a bit of kimchi and onion to go with a spicy seafood filling, which worked well!

These can be served as an appetizer or a main (if you have enough)…and they also make a fantastic lunch!

Time: 25 Minutes

Ingredients:

  • Rice Paper Wraps
  • Shrimp, peeled and deveined
  • Kimchi
  • Sweet Onion
  • Fresh Napa Cabbage
  • Shredded Carrots

Method:

  • Slice your onions and kimchi thinly.
  • Heat a little oil in a pan, and add your onions and kimchi. Cook for a few minutes until your onions soften and become opaque.
  • As your veggies cook, shred or slice your carrot and celery finely.
  • Add your shrimp to the pan, and sauté until it’s turned white and firmed up to signify that it’s fully cooked. When your shrimp, kimchi, and onions are done, transfer to a bowl, and bring them towards your assembly area.
  • Pour some warm water to coat the bottom of a large plate (we use plates with a tall lip to prevent spilling). Then, work one wrap at a time:
    • Dip a rice paper wrap into the water, and allow to soften.
    • Transfer to a flat surface (we like to use a cutting board for this).
    • Arrange a few shrimp on the wrap, and then add some kimchi and onions.
    • Top that with your shredded celery/carrots.
    • Wrap it all up by folding the sides in first, and then rolling everything tightly (but not too tightly, or it will rip).
  • When all of your wraps are made, plate, devour, and enjoy!

2 comments

    1. Thank you! It definitely added a little extra flare and heat to the summer rolls that napa cabbage would have lacked.

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