Summer Rolls With Garlic & Lemongrass-Poached Shrimp

July 15, 2021
4 Ratings
Photo by Julia Gartland. Food stylist: Yossy Arefi. Prop stylist: Suzie Myers.
  • Prep time 30 minutes
  • Cook time 15 minutes
  • makes 12 summer rolls
What You'll Need
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Summer Rolls With Garlic & Lemongrass-Poached Shrimp
  • Summer Rolls
  • 18 medium shrimp (about 10 ounces), peeled, deveined, tails removed
  • 1 teaspoon kosher salt
  • 3 cups olive oil or vegetable oil
  • 6 garlic cloves, smashed
  • 3 inches fresh ginger, unpeeled and cut into 1/4-inch slices
  • 1 large stalk lemongrass, cut into 3-inch pieces
  • 4 ounces bean thread noodles (cellophane or transparent noodles)
  • 12 (8 to 9-inch) dried rice paper rounds
  • 1 cup (loosely packed) fresh basil leaves
  • 1 cup (loosely packed) fresh cilantro leaves
  • 1 cup (loosely packed) fresh mint leaves
  • 1 cup mung bean sprouts
  • 1/2 English hothouse cucumber or 3 Persian cucumbers, cut into matchsticks
  • 1 extra-large carrot, cut into matchsticks
  • 1 small head Bibb lettuce, leaves separated
  • Peanut Sauce
  • 1/2 cup smooth peanut butter
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon sambal oelek
  • 2 garlic cloves, finely grated
  • 1 teaspoon fish sauce, plus more to taste
  • 1/4 cup toasted, salted peanuts, chopped
  • Sweet & Sour Sauce
  • 1/4 cup fresh lime juice (from about 2 limes)
  • 1/4 cup fish sauce
  • 2 tablespoons granulated sugar, plus more to taste
  • 2 fresh red Thai chiles or 1 red jalapeño or Fresno chile, thinly sliced
  • Spicy Hoisin Sauce
  • 2 tablespoons extra-virgin olive oil
  • 3 garlic cloves, finely grated
  • 1 tablespoon finely grated ginger
  • 1/3 cup hoisin sauce
  • 2 tablespoons Sriracha, plus more to taste
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon toasted white sesame seeds
  1. Toss shrimp with salt in a medium bowl; cover and chill for at least 30 minutes and up to 1 hour.
  2. Heat oil, garlic, ginger, and lemongrass (plus any extra herb stems you have lying around) in a medium saucepan over medium heat until an instant read thermometer registers 185°F. Add shrimp to hot oil and poach until shrimp are just opaque in the center, adjusting heat to maintain temperature between 165°F and 180°F, about 8 minutes. Transfer shrimp to paper towels to drain. Pat excess oil off shrimp and let sit for a few minutes until cool enough to handle. Once cool, halve them lengthwise and set aside until ready to assemble.
  3. Place noodles in medium heatproof bowl, cover with boiling water; let stand about 3 minutes or until just tender, drain and rinse with cold water; repeat until completely cooled. Transfer to the same medium bowl and let sit until ready to assemble.
  4. Fill a pie plate with warm water. Working with 1 rice paper round at a time, soak rice paper in water, turning occasionally, until just pliable but not limp, about 5 seconds. Transfer to a work surface. Rice paper should be pliable enough to roll and fold but should not be completely soft and sticky. Arrange 3 shrimp halves across center of round. Top with sprouts and noodles. Arrange some leaves of each herb, cucumber, and carrots on the sides touching the shrimp. Place 1 lettuce leaf over, torn or folded to fit. Fold bottom of rice paper over filling, then fold in ends and roll like a burrito into a tight cylinder. Transfer roll, seam side down, to a platter. Repeat with remaining ingredients to make 11 more rolls.
  5. Serve with various dipping sauces as desired (recipes follow): peanut sauce, sweet and sour sauce, and/or spicy hoisin. If needed, the spring rolls can be made 1 hour ahead; just cover them with a damp kitchen towel and refrigerate before serving.
  6. To make the peanut sauce: Whisk peanut butter, vinegar, sambal, garlic, fish sauce, and ¼ cup hot water until smooth. Top with peanuts and serve alongside summer rolls. This sauce can be made 1 day ahead; cover and chill until time to serve.
  7. To make the sweet and spicy sauce: Whisk lime juice, fish sauce, 2 tablespoons sugar and chiles in a medium bowl until sugar dissolves; taste and season with more sugar if desired. Serve alongside summer rolls. This sauce can be made 1 day ahead; cover and chill until time to serve.
  8. To make the spicy hoisin: Heat oil in a medium skillet over medium-low heat and cook garlic and ginger, stirring occasionally until very fragrant and just starting to brown, about 3 minutes. Remove from heat and stir in hoisin, Sriracha, and sesame oil. Top with sesame seeds and serve alongside summer rolls. This sauce can be made 1 day ahead; cover and chill until time to serve.

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Rick Martinez

Recipe by: Rick Martinez

Rick Martinez is currently living his dream—cooking, eating and enjoying the Mexican Pacific coast in Mazatlán. He is finishing his first cookbook, Under the Papaya Tree, food from the seven regions of Mexico and loved traveling the country so much, he decided to buy a house on the beach. He is a regular contributor to Bon Appétit, New York Times and hosts live, weekly cooking classes for Food Network Kitchens. Earlier this year, he was nominated for a James Beard Award for “How to win the Cookie Swap” in Bon Appétit’s holiday issue.

7 Reviews

Charles June 24, 2023
What a terrific dish! Time-consuming to slice/chop the various ingredients; not to mention peeling the shrimp, but worth it. Didn't make the peanut sauce because my wife is not a fan, but the other two were spot on. I need to work on my rolling skills - only my last two really looked like Rick's - so, I just will have to make this again soon to improve my technique.
Catherine R. January 31, 2023
Just wondering if anyone has tried poaching the shrimp in water instead of oil. Just seems wasteful to use that much oil for that quantity of shrimp, even if it can be reused.
Tinajuben March 9, 2022
I've made these and they are great! Thanks Rick. Just wondering, I'm sure i way hed this episode and you mentioned the poaching oil could be saved and reused. However, watching it again I cannot find that info again. Can you please confirm? Keep the delish food rolling :)
Tinajuben March 9, 2022
* watched this episode i meant to type
[email protected] August 15, 2021
Rick is pretty awesome and it was a relatively easy recipe and incredibly tasty. You go Rick.
Kristen July 19, 2021
SO DELICIOUS! I found this recipe while watching the accompanying video (also amazing). The shrimp poached in the flavored coconut oil was so unique and it really imbued the shrimp with so much more flavor. I wondered if I could reuse the oil afterwards or if it would spoil from having the herb stems in it? Either way, the rolls were delicious, the sauces were perfection, and I will absolutely make again! Perfect summer meal to beat our Arizona heat.
Ann July 19, 2021
I plan on trying these this week as that video really reeled me in. But 3 cups of oil —YIKES! May prepare the shrimp part differently. Can’t wait to try the sauces.