Shrimp Summer Rolls

Main Ingredients
cucumber pineapple shrimp mai fun

I hosted a party the other day and found myself making summer rolls. I love these as appetizers at summer barbeques … they are cool and sweet and yummy.

I don’t always put the same ingredients into the summer rolls. It usually depends upon what I have and what I feel like making. I have been crazy for fresh pineapple salsa this summer, so I had that on hand. I was putting together the rolls when I suddenly realized that they were almost entirely perfect for a previous battle. I wish I had Frosted Flakes too, but these were great with pineapple, cucumber, shrimp and the drizzle of plum sauce.


Shrimp Summer Rolls


  • 10 Asian summer roll wrappers
  • 1/3 package Asian thin rice noodles (mai fun)
  • 10 shrimp
  • 1 cucumber, cut into julienned strips
  • 1/2 cup pineapple salsa (see below)
  • Asian plum sauce
Prepare the pineapple salsa (below) and the mai fun (per package directions). Grill the shrimp and cut each one in half lengthwise. Place one summer roll wrapper on a plate and brush it with warm water on both sides until it is sticky and pliable. Arrange two shrimp halves in the middle of the wrapper, then cover with mai fun, cucumber strips and salsa. Roll up tightly like an egg roll. It's important to get out as much air as possible so the roll stays together. Seal if necessary by brushing on more water. Chill, then slice each roll in half and drizzle with plum sauce. 
Pineapple Salsa recipe
  • 1 fresh pineapple, chopped into small pieces
  • bunch cilantro, chopped
  • sliver of jalapeno, chopped
  • 1/2 lime, juiced
  • salt to taste
Mix together and enjoy. 

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