Shrimp Summer Rolls with Ponzu Sweet Chili sauce

5 from 123 votes

Shrimp Summer Rolls with Ponzu Sweet Chili sauce

Fresh Shrimp Summer Rolls are full of fresh vegetables, cooked shrimp, avocado and herbs. Paired with a Ponzu Sweet Chili dipping sauce, these delicious rolls are a satisfying meal anytime.

Prep Time30

Total Time30

Course: Appetizer, Main Course

Cuisine: Vietnamese

Diet: Low Calorie, Vegetarian

Servings: summer rolls and ½ cup (total yield) ponzu sauce

Calories: 181kcal

Author: Toni Dash

Ingredients

Summer Roll ingredients

½ pound medium size cooked shrimp deveined, shell and tails removed
6 rice paper wrappers also called spring roll rice wrappers
12 small butter lettuce leaves
2 medium carrots peeled and cut into matchsticks
1 medium Persian cucumber cut into thin slices; English cucumber can also be used
1 medium ripe avocado sliced
2 scallions (green onions) cut into 1-inch lengths
12 fresh cilantro or basil leaves or a combination; rinsed and patted dry with paper towels

Ponzu Sweet Chili sauce

⅓ cup ponzu sauce yuzu ponzu suggested
2 tablespoons sweet chili sauce
1 teaspoon toasted sesame oil
1 teaspoon sesame seeds

Instructions

Making the Summer Rolls

Softening the rice paper wrappers: Add an inch of lukewarm water to a pan large enough to fit a wrapper.
Dip one wrapper into the water to submerge it. Remove and place on a plastic cutting board with the smooth side facing down towards the cutting board.
NOTE: if a plastic cutting board is not available allow the wrapper to soak for 10-15 seconds only (soaking too long can lead the wrapper to tear).
Add a lettuce leaf and layer a few pieces of each carrot, cucumber and green onion for the filling approximately 2-3 inches from the bottom and in a rectangular pile.
(⅙th of the ingredients for each summer roll).
Next add avocado slices, some of the herb leaves and finish with 2-3 of the shrimp in a line (this will have them show through the wrapper on the finished summer roll).
Using dampened fingertips, fold the bottom of the wrapper up over the filling. Fold each the right and left sides of the wrapper over vertically.
Using firm pressure, gently roll the end with the filling over to snugly seal the spring roll. The wrapper is self-sealing so will stick to itself.
Repeat with remaining wrappers and filling ingredients.

Making the Ponzu Sauce

Combine all ingredients in a bowl. Stir to fully combine into a sauce.

Notes

Total Recipe yield

6 summer rolls (the yield may be more depending on the amount of filling ingredients)
½ cup ponzu sauce

Serving size

1 serving=1 summer roll plus 1.5 tablespoons of the ponzu sauce

Weight Watchers Points Note

Any type of butter lettuce (brand) can be used. The Weight Watchers app points calculator did not have the option of a brand-less butter lettuce so a brand is called out but not necessary to make the summer rolls.

The link above is only for the summer rolls. This is the link for the Ponzu Sweet Chili sauce which is 1 point per serving.

Storing: These fresh rolls are best enjoyed when they are made. They can be stored for one day in an airtight container in the refrigerator.

If storing place a lettuce leaf between them so they do not stick together risking the wrapper ripping when separated.

Nutrition