The sun is shining bright and summer vibes are in full swing. That’s right, it’s July!  

And this time in the summer calls for cool and refreshing food – food that embodies the lightness, freshness and vibrant flavors we crave during this sun-kissed month. I present to you…the Summer Roll Lettuce Wrap – a showcase of crisp, seasonal vegetables and herbs that truly shine in the peak of summer, succulent shrimp, and a tangy sauce that will always have you reaching for more. These wraps provide a cool respite from the scorching heat, making them an ideal choice for those seeking a refreshing and healthy option.

What’s more? They are interactive and so fun to eat!  Whether it’s a weeknight dinner where you are looking to involve the kids or a weekend get together with friends, these are truly, always a delight.  You are going to want to put these on repeat!

Summer Roll Lettuce Wraps

Serves 6

Ingredients

8 oz. vermicelli rice noodles

1 head of iceberg lettuce or Bibb lettuce, separated into individual leaves

2 cups purple cabbage, thinly sliced

1 cup carrots, cut into matchsticks or grated on the large holes of a box grater

3 spring onions, sliced thinly on the diagonal

1 bunch cilantro, ends trimmed and cut in half once

1 bunch of mint, leaves picked

Shrimp

2 lbs. shrimp, peeled and deveined, tail-off, size 51-60 is ideal

2 tablespoons avocado oil (or other neutral oil with a high smoke point)

Kosher salt and freshly ground black pepper

Quick-Pickled Cucumbers

4 Persian cucumbers, thinly sliced

1 ½ tablespoons of sugar

2 teaspoons kosher salt

Sauce

4 tablespoons hoisin sauce

2 tablespoons peanut butter

Juice of ½ lime (or more, to your taste)

2 teaspoons soy sauce

2 teaspoons rice wine vinegar

1-2 tablespoons Sriracha or other chile sauce

1 clove garlic, grated

1 inch knob of ginger, grated

Cold water to thin sauce to desired consistency (optional)

Preparation

1. Soak the noodles.  Place the noodles in a large bowl and cover them with hot, but not boiling, water. Can be water from a tea kettle or your very hottest tap water.  These will take anywhere from 7-10 minutes to soften. Taste them to make sure they taste ready.  When they are done, drain them in a colander and rinse them really well with cold water.  Set aside.
2. Pickle the cucumbers.  Thinly slice the cucumbers and add them to a bowl with the sugar and salt. Stir them well to combine, and then continue to stir them periodically, as you’re preparing the rest of the meal.
3. Prepare the shrimp. Make sure to remove any tails from the shrimp, dry it well with paper towels, and season it generously with salt and pepper.  Heat a large saute pan over high heat, and add 2 tablespoons of avocado (or other high smoke point oil of your choice) to the pan.  When the oil is hot, add the shrimp – cooking them for about 2 minutes per side. Remove from the pan and set aside to cool.
4. Next, prepare the sauce. Add all sauce ingredients to a bowl and whisk it well. Set aside, allowing the flavors to meld while you prepare the rest of the meal.
5. Prepare the vegetables. You’ll want to grab your vegetables – lettuce, cabbage, carrots, spring onions, cilantro and mint, and prepare them as stated in the ingredient list. Put everything aside into individual piles.
6. Gather everything together. Grab a large sheet pan, and layer your lettuce cups at one one, and then add individual piles of the rest of your vegetables and herbs.  Place your noodles, shrimp, pickled cucumbers, and sauce into bowls. Bring it all to the table and gather everyone around.
7. Assemble. Grab a lettuce cup, add a generous schmear of sauce into the bottom and layer in noodles and shrimp, Next, top with all of the vegetables and herbs. Wrap it closed, as best you can, and tuck in. ENJOY!

Notes:

• Can I use different lettuce? Sure. I prefer iceberg for lettuce wraps, because it tends to be the most sturdy – and also has a crunch that is hard to beat.  But use whatever you like best!
• Can I substitute something else for the shrimp? Sure. I have just based these on what is traditional in summer rolls (and what I like).
• I can’t find that size of shrimp – can I use larger ones? Of course. I use the smaller ones for these, because they make eating much easier.
• Can I grill the shrimp instead? Sure. I saute it if I’m using the small shrimp, because they are too small to grill.
• Can I buy pre-shredded carrots/carrot sticks? Yes – by all means – make your life easier!
• Do I have to use the herbs? YES, ABSOLUTELY.  This one is non-negotiable. They are what create that quintessential summer roll flavor profile!
• I have a nut allergy and can’t use peanut butter. Use Sunbutter! I actually have a child with a peanut/tree nut allergy – so I have to use Sunbutter, too. It’s still delish!
• My kids don’t like spicy things – well, that’s the beauty of a sauce like this – you can tailor it to your tastes. I’ve given you a base recipe – feel free to tweak it as such!
• Can I prepare thisahead of time? YES! This is best eaten chilled.
• Leftovers? If you’re lucky enough to have them, my favorite thing to do is to combine it all together the next day for a salad/noodle bowl – sauce and all.  It’s the best!

Hello, I’m Natalie! I’m a professionally-trained chef, culinary instructor and recipe developer living in Ann Arbor. A career change, a trip through culinary school 20 years ago, and being a lifelong Julia Child enthusiast has led me to a career doing my very favorite thing: making food and cooking approachable to home cooks of all ages!   

My passion for creating great food experiences and getting people excited about learning and having fun in the kitchen is always at the heart of what I do. You can find me at NatalieMarbleCooks.com. And on social media you can find me at @NatalieMarbleCooks. Sign up for my bi-weekly email newsletter here, where I share family-friendly recipes, tips & tricks, new class information, and hopefully a little inspiration!