Vietnamese Summer Rolls with Peanut Dipping Sauce
Fresh, translucent rice paper rolls filled with shrimp, rice noodles, crisp vegetables, and fragrant herbs. Served with a rich peanut dipping sauce, these summer rolls make a light and healthy appetizer.
Ingredients
- 8 sheets rice paper wrappers (8.5 inch round)
- 4 oz thin rice vermicelli noodles, cooked
- 16 medium shrimp, cooked, peeled, deveined, halved lengthwise
- 1 carrots, julienned
- 1 English cucumber, julienned
- 8 leaves butter lettuce or romaine leaves, torn into pieces
- 16 leaves fresh mint leaves
- 16 sprigs fresh cilantro sprigs
- 16 leaves fresh Thai basil leaves (optional)
- 1/2 cup bean sprouts
- 1/4 cup creamy peanut butter
- 2 tbsp hoisin sauce
- 1 tbsp fresh lime juice
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp chili garlic sauce (optional)
- 3-4 tbsp warm water
- 2 tbsp roasted peanuts, chopped
Instructions
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1
First, prepare the peanut dipping sauce. In a small bowl, whisk together 1/4 cup creamy peanut butter, 2 tbsp hoisin sauce, 1 tbsp fresh lime juice, 1 tbsp soy sauce (or tamari for gluten-free), and 1 tsp chili garlic sauce (optional) (if using). Gradually add 3-4 tbsp warm water until the sauce reaches a smooth, dippable consistency. Garnish with 2 tbsp chopped roasted peanuts and set aside.
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2
Prepare the rice noodles according to package instructions, typically soaking in hot water for 3-5 minutes until soft but not mushy. Drain and rinse under cold water to stop the cooking process, then set aside.
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3
Prepare all the filling ingredients and arrange them on a work surface for easy assembly: 4 oz cooked thin rice vermicelli noodles, 16 cooked, peeled, deveined, halved lengthwise medium shrimp, 1 julienned carrots, 1 julienned English cucumber, 8 leaves torn into pieces butter lettuce or romaine leaves, 16 leaves fresh mint leaves, 16 sprigs fresh cilantro sprigs, 16 leaves fresh Thai basil leaves (optional), and 1/2 cup bean sprouts.
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4
Fill a large, shallow dish (larger than the rice paper diameter) with warm water. Working with one sheet at a time, immerse a rice paper wrappers (8.5 inch round) wrapper in the warm water for about 10-15 seconds until it starts to soften but is still slightly firm (it will continue to soften).
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5
Place the softened rice paper on a clean, damp kitchen towel or cutting board. On the lower third of the wrapper, lay 2-3 shrimp halves cut side down in a row, pink side down (this will show through the translucent wrapper).
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6
Above the shrimp, place a small portion of rice noodles, a few pieces of lettuce, and small amounts of carrots, cucumber, bean sprouts, mint, cilantro, and Thai basil (if using). Don't overfill or the wrapper may tear.
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7
Fold the bottom edge of the rice paper over the filling, then fold in the sides. Continue rolling tightly until completely sealed, like a burrito. The rice paper is sticky and will seal itself.
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8
Place the finished roll on a plate and cover with a damp cloth to prevent it from drying out. Repeat with the remaining wrappers and fillings.
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9
Serve the summer rolls fresh with the peanut dipping sauce. For best results, consume within a few hours of making.
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10
If not serving immediately, keep the rolls covered with a damp cloth and refrigerate for up to 2-3 hours. Do not store longer as the rice paper will become tough.