Vietnamese Summer Rolls with Peanut Dipping Sauce
Vietnamese Summer Rolls with Peanut Dipping Sauce are fresh, vibrant rolls filled with crisp vegetables, herbs, and shrimp, served with a creamy, savory peanut sauce.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: No Cook
- Cuisine: Vietnamese
- Diet: Low Fat
Ingredients
- rice paper wrappers
- rice vermicelli noodles
- cooked shrimp, sliced in half lengthwise
- lettuce leaves
- carrots, julienned
- cucumber, julienned
- fresh mint leaves
- fresh cilantro
- fresh basil
- peanut butter
- hoisin sauce
- soy sauce
- lime juice
- brown sugar or honey
- garlic, minced
- warm water
Instructions
- Cook rice vermicelli noodles according to package instructions, then drain and rinse with cold water.
- Prepare all vegetables and herbs by washing and slicing.
- Fill a shallow dish with warm water and briefly dip a rice paper wrapper until softened.
- Place the wrapper on a clean surface.
- Add lettuce, noodles, carrots, cucumber, herbs, and shrimp to the lower third.
- Fold the bottom over the filling, fold in the sides, and roll tightly.
- Repeat with remaining ingredients.
- Whisk peanut butter, hoisin sauce, soy sauce, lime juice, sugar, and garlic together.
- Add warm water gradually until the sauce reaches desired consistency.
- Serve rolls fresh with peanut dipping sauce.
Notes
- Do not over-soak rice paper to prevent tearing.
- Wrap rolls individually to keep them from sticking.
- Substitute shrimp with tofu or chicken if desired.
- Add sriracha or chili paste for a spicy sauce.
- Best enjoyed fresh, as rice paper can dry out.
Nutrition
- Serving Size: 2 rolls
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 95 mg
