Tropical Shrimp Summer Rolls | Entertain kids this summer and teach them some simple kitchen skills with this tasty recipe! These colorful summer rolls are healthy finger food, ready to dip in your favorite dipping sauce. Prepare them as a snack, lunch, or light dinner with fresh veggies, rice paper, and a little bit of skill. Ideal for a summer picnic or to serve as a healthy appetizer on game day. Enjoy a kid-friendly recipe that’s both healthy and delicious.
Prep Time:30 minutes Cook Time:4 minutes Total Time:34 minutes
8 rice paper wrappers 2 cups shredded carrots 2 cups shredded red cabbage ½ cup English cucumber, peeled and thinly sliced into half moons 4 ounces medium shrimp, peeled/deveined, tails off (precooked or cooked according to package directions and cooled) ½ cup thinly sliced mango ½ cup cilantro ½ cup basil leaves
For Dipping Sauce ½ cup pineapple juice 3 tablespoons Kikkoman® Teriyaki Marinade & Sauce 1 teaspoon Kikkoman® Sesame Oil 1 teaspoon cornstarch ¼ teaspoon toasted sesame seeds
Whisk together pineapple juice, teriyaki sauce, sesame oil and cornstarch in a saucepan. Heat to a simmer over medium-low heat. Reduce heat to low and continue to simmer for 3-4 minutes, until sauce has thickened. Set aside to cool while preparing summer rolls.
Place 1 sheet of rice paper in a shallow bowl of lukewarm water for 30 seconds. Remove from water and place on a clean moistened work surface. Add a few tablespoons of cabbage and carrots. Place 3-4 slices of cucumber above. Add 3-4 shrimp and a couple of slices of mango. Top with cilantro and basil.
Roll from the bottom toward the center. Fold in the sides and continue to roll rice paper snug away from you until you reach the top. Place summer roll on a lightly greased plate and repeat with remaining ingredients. Serve the rolls chilled with pineapple-teriyaki dipping sauce sprinkled with toasted sesame seeds.