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Vietnamese Summer Rolls

Vietnamese Summer Rolls Recipe

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Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 8 oz large shrimp, cooked, peeled, and deveined
  • 3 oz thin rice vermicelli noodles
  • 8 (8-inch) rice paper wrappers
  • 1 cup shredded lettuce
  • 1/2 cup julienned carrot
  • 1/2 cup julienned cucumber
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup fresh Thai basil leaves (optional)
  • 1 small mango, sliced thin (optional)
  • 1/3 cup creamy peanut butter
  • 3 tbsp hoisin sauce
  • 2 tbsp fresh lime juice
  • 1 small garlic clove, grated
  • 1/4 cup warm water
  • 1 tsp sriracha (optional)

Method
 

  1. Soak rice vermicelli in hot water until tender, about 5 minutes, then drain and rinse under cold water. Set aside.
  2. Fill a wide bowl with warm water. Dip one rice paper wrapper for 6 to 8 seconds, then lay it on a damp towel.
  3. On the lower third, layer lettuce, noodles, carrot, cucumber, shrimp halves cut lengthwise, herbs, and optional mango, keeping the pile about 2 inches wide.
  4. Fold the bottom edge over the filling, tuck in the sides, and roll forward firmly to seal. Repeat.
  5. Whisk peanut butter, hoisin, lime juice, garlic, warm water, and sriracha until smooth. Serve rolls with the sauce right away.

Notes

This recipe is no-cook, so the 30-minute prep includes cooking the noodles and assembling all the rolls. If your shrimp are raw, boil them for about 2 minutes until pink, then cool them in ice water before cutting. The rolls are best eaten fresh, but the peanut sauce can be made a day ahead and chilled.