Description
Fresh Vietnamese summer rolls with a creamy peanut dipping sauce.
Ingredients
Scale
- 1 package rice paper wrappers
- 1 pound cooked shrimp, halved lengthwise
- 1/2 pound vermicelli noodles, cooked
- 1 cup shredded lettuce
- 1/2 cup shredded carrots
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh basil
- For the peanut sauce:
- 1/2 cup peanut butter
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1-2 tablespoons warm water, as needed
Instructions
- Prepare all ingredients and arrange on a platter.
- Fill a shallow dish with warm water. Dip one rice paper wrapper in the water for 15-20 seconds until pliable.
- Lay the wrapper flat on a clean surface. Arrange a small amount of lettuce, carrots, vermicelli noodles, herbs, and shrimp near one edge.
- Fold the edge over the filling, then fold in the sides. Roll tightly to form a spring roll.
- Repeat with remaining wrappers and filling.
- To make the peanut sauce, whisk together peanut butter, hoisin sauce, soy sauce, rice vinegar, and sesame oil in a bowl. Add warm water, one tablespoon at a time, until the sauce reaches desired consistency.
- Serve the summer rolls with the peanut dipping sauce.
Notes
- You can substitute shrimp with cooked chicken, pork, or tofu.
- Add other vegetables like cucumber or bell peppers.
- Adjust the spice level of the peanut sauce by adding sriracha or chili garlic sauce.
- Prep Time: 30 minutes
- Cook Time: 10 minutes (for noodles)
- Category: Appetizer
- Method: Rolling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 2 rolls with sauce
- Calories: 350
- Sugar: 8g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 80mg