Description
Fresh and vibrant Vietnamese summer rolls with a rich and creamy peanut dipping sauce.
Ingredients
Scale
- 8-10 sheets rice paper wrappers
- 100g rice vermicelli noodles
- 1 large carrot, julienned
- 1 cucumber, julienned
- 1 red bell pepper, julienned
- 50g fresh mint leaves
- 50g fresh basil leaves
- 200g cooked shrimp, halved lengthwise
- 100g cooked chicken or pork, thinly sliced
- 50g peanuts, chopped (optional, for filling)
- 1/4 cup hoisin sauce
- 2 tablespoons peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 clove garlic, minced
- 2-3 tablespoons warm water (to thin sauce)
- Crushed peanuts, for garnish (optional)
Instructions
- Prepare the rice vermicelli noodles according to package instructions. Drain and set aside.
- Prepare the vegetables and herbs: julienne the carrot, cucumber, and red bell pepper. Wash and pick the leaves from the mint and basil.
- Prepare the protein: halve the cooked shrimp lengthwise. Thinly slice the cooked chicken or pork.
- Set up your rolling station: fill a shallow dish or pie plate with warm water. Have your prepared ingredients laid out and ready.
- To make the peanut sauce: In a small bowl, whisk together the hoisin sauce, peanut butter, soy sauce, rice vinegar, honey or maple syrup, and minced garlic. Add warm water, 1 tablespoon at a time, until the sauce reaches your desired consistency.
- Dip one rice paper wrapper in the warm water for 15-20 seconds until pliable. Lay it flat on a clean surface.
- Arrange a small amount of rice vermicelli, vegetables, herbs, and protein in the center of the wrapper, leaving space on the sides for folding. If using, add a sprinkle of chopped peanuts.
- Fold the bottom edge of the wrapper up over the filling. Fold in the sides, then tightly roll from the bottom to the top to create a spring roll.
- Place the finished roll seam-side down on a platter. Repeat with the remaining wrappers and filling.
- Serve the summer rolls immediately with the peanut dipping sauce.
Notes
- Do not oversoak the rice paper wrappers; they will become too fragile.
- Do not overfill the rolls, or they will be difficult to roll and may tear.
- You can customize the fillings with your favorite vegetables, herbs, and proteins.
- If not serving immediately, cover the rolls with a damp cloth to prevent them from drying out.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: Vietnamese
Nutrition
- Serving Size: 2 rolls with sauce
- Calories: 350
- Sugar: 10g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg