Description
Vietnamese Summer Rolls are light and refreshing rice paper rolls filled with crisp vegetables, fresh herbs, rice vermicelli noodles, and succulent shrimp. Paired with a creamy and flavorful peanut dipping sauce, these rolls make a perfect appetizer or a light, healthy meal on warm days.
Ingredients
Summer Rolls
- 8 rice paper wrappers
- 8 cooked shrimp, halved lengthwise
- 2 cups cooked rice vermicelli noodles
- 1 cup lettuce, shredded
- 1 carrot, julienned
- 1 cucumber, julienned
- Fresh mint leaves, to taste
- Fresh cilantro, to taste
- Fresh basil leaves, to taste
Peanut Dipping Sauce
- ¼ cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1–2 tbsp warm water, as needed to thin sauce
Instructions
- Prepare the Peanut Dipping Sauce: In a small bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, hoisin sauce, and sesame oil until smooth. Add 1 to 2 tablespoons of warm water gradually to adjust the consistency to a creamy but pourable sauce.
- Soften the Rice Paper Wrapper: Fill a shallow dish with warm water. Submerge one rice paper wrapper in the water and soak it for about 15 to 20 seconds until it becomes soft and pliable but not too soggy. Lay it flat on a clean surface or plate.
- Assemble the Roll: In the center of the softened wrapper, arrange a layer of shredded lettuce, followed by a small handful of cooked rice vermicelli noodles, julienned carrot and cucumber, fresh mint, cilantro, and basil leaves. Place two halved shrimp on top of the filling, cut side down.
- Roll the Summer Roll: Fold the sides of the rice paper inward over the filling, then tightly roll it up from the bottom edge until it is fully sealed. Handle gently to avoid tearing the wrapper.
- Repeat the Process: Repeat steps 2 through 4 with the remaining rice paper wrappers and filling ingredients until you have made 8 rolls in total.
- Serve: Serve the fresh summer rolls immediately with the peanut dipping sauce on the side for dipping.
Notes
- Substitute cooked firm tofu slices for shrimp to create a vegetarian version.
- Keep finished rolls covered with a damp towel to prevent them from drying out if not serving immediately.
- For best texture and freshness, enjoy the summer rolls on the same day they are made.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vietnamese
