Crispy Nori Summer rolls with an amazing lime soy peanut dipping sauce. We love Summer rolls, but this time I added a little extra Nori (seaweed sheet) and shallow fried them until crispy! And I can tell you that Summer rolls just got even better. They’re so easy to make too.
All you do is prep your veggies and shrimp, soak your rice sheets, place a nice piece of nori in the middle of the rice paper and layer your filling on top, roll ’em up and set aside. Then fry them for a few minutes and voilá.
So even when you are craving sushi, this is the way to go. If you find rolling sushi hard then adding a rice paper sheet is an easy trick to keep it all together. The frying is optional, but so delicious and crispy.
- 16 rice paper sheets
- 2 Nori sheets, each cut into 4 pieces
- 32 small cooked shrimp
- 50g. / 1.5 oz dried thin (rice) noodles
- 2 cup finely shredded cabbage
- 1 cup carrot sticks, or (bag) of shredded
- 1/2 cucumber cut into stick, seeds removed
- Fresh basil and chopped cilantro
- 2 tbsp. neutral oil for frying
- 3 tbsp. peanut butter,
- 2 tbsp. soy Sauce
- 1 tbsp. Sesame seed oil
- 2 tsp. fish sauce (nam pla)
- Fresh ground pepper
- 1 1/2 tbsp lime juice
- 1/3 cup water or more
- 1 tsp. garlic powder*
- 1/2 tsp crispy chili (in oil) or sambal oelek
Cook or soak your noodles according to package directions and set aside.
Cut your veggies unless you are using store bought pre-shredded which is a great idea if you are in a hurry.
Make the dipping sauce by mixing all the ingredients and set aside.
Place a large pan over medium heat and add the cabbage with half a cup of water, place a lid on the pan and bring to a boil. Cook for one minute, drain a place cabbage on a plate. Do the same with the carrots.
The quickly fry the shrimp for a minute or two until just cooked.
The basil leaves and koriander are also in the line up.
Get a deep plate and fill with water, have a working board ready to place the soaked rice sheets on.
Now soak a rice sheet for 10 seconds in water, place on board. Place nori sheet in the middle and slightly at the bottom of the circle. Layer your ingredients in your favorite order, finish with koriander and basil leafs.
To roll, flip one side towards the middle, then the other, start rolling from the part nearest to you, all the way up until you have a tight roll.
Lightly grease a plate a place roll on it. Continue with the remaining rolls.
To fry, add one tablespoon of vegetable oil to a large frying pan**, and fry rolls on all sides for about 7 minutes or until light golden and crispy. Repeat with the remaining rolls.
**you can also use two frying pans to cook all the rolls in one go.