Vietnamese Summer Rice Paper Rolls with Peanut Dipping Sauce
User Reviews
5
Vietnamese Summer Rice Paper Rolls with Peanut Dipping Sauce
Description
Vietnamese Summer Rice Paper Rolls with Peanut Dipping Sauce combine cooked shrimp, delicate rice vermicelli noodles, crisp butter lettuce, carrots, cucumber, and cilantro wrapped in soft rice paper sheets. The rolls showcase a balance between tender and crisp textures along with fresh herbaceous notes from the cilantro. The peanut dipping sauce is a blend of peanut butter, soy sauce, rice vinegar, lime juice, brown sugar, chili garlic sauce, sesame oil, garlic, and ginger that delivers a sweet, tangy, savory, and mildly spicy flavor profile. The instructions guide you through cooking and cooling shrimp, preparing noodles, and assembling the rolls by briefly dipping the wrappers in cold water then layering the fillings. The peanut sauce is whisked or blended to ensure the ginger is well incorporated and thinned to the desired consistency with water. These rolls can be stored in the refrigerator up to four days and are best kept separated or wrapped individually to avoid sticking. The peanut sauce lasts about a week refrigerated. Adjust soy sauce to coconut aminos for a gluten-free version and omit shrimp to veganize the rolls.
Ingredients
Fresh rolls:
- 1 lb. Shrimp 21-25 count, extra large, peeled, deveined and thawed
- 3 oz. rice vermicelli noodles
- 12 butter lettuce leaves
- 2 carrot or sliced into strips with a julienne peeler, peeled, very thinly sliced
- 3 Persian cucumber or sliced into strips with a julienne peeler, aka mini cucumber, thinly sliced
- 1 cup cilantro sprigs
- 12 rice paper sheets (spring roll wrappers)
Peanut sauce:
- 1/2 cup peanut butter 120g
- 2 Tbsp soy sauce low sodium, 30g
- 1.5 Tbsp rice vinegar
- 1 Tbsp lime juice
- 1 Tbsp brown sugar
- 2 tsp Chili garlic sauce
- 1 tsp sesame oil
- 3 garlic minced, cloves
- 1 Tbsp ginger root or ginger paste, grated
- 3 Tbsp water + more as needed to thin for desired consistency, warm
Instructions
Make the peanut sauce:
- Mix together all the ingredients with a whisk (or immersion blender to infuse the ginger root in better). Add more water if desired to get to desired consistency. Cover and store in the fridge until ready to use.
Cook the shrimp:
- Fill a large pot with water, add 1 tablespoon of salt and bring to a boil over high heat. Add the shrimp and boil for 2-3 minutes. Then using a slotted spatula, transfer the cooked shrimp to a bowl with ice.
Cook the noodles:
- Bring a pot of water to boil and cook the noodles just until al dente, according to package directions. Drain, rinse them under cool water, and return them to the pot.
Assemble the rolls:
- Fill a large bowl (wider than your wrappers) with cold water. One at a time, dip your wrapper in for 2-3 seconds then transfer to a cutting board (wrapper will continue to soften as you assemble).
- Add a piece of butter lettuce on one half of the wrapper and then a generous pinch of noodles, carrots, cucumber and cilantro.
- In the middle of the wrap, next to everything else, add the shrimp. Tightly roll up the lettuce side first, tuck in the sides then roll over the shrimp so shrimp are visible on the outside. Keep the rolls covered with a damp paper towel as you work to keep them moist.
- Transfer rolls to a serving platter with the peanut sauce to serve. For a prettier presentation, you can cut rolls in half (on the diagonal) and serve.
Notes
- Keep leftover rolls separated or wrapped individually to prevent sticking when storing in the refrigerator for up to 3-4 days.
- Peanut dipping sauce can be stored covered in the fridge for up to a week and thinned with water before serving if it thickens.
- To make this recipe gluten-free, substitute soy sauce with coconut aminos.
- Omit shrimp and increase vegetables for a vegan alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 88 kcal
% Daily Value*
| Serving | 1rice paper roll | |
| Calories | 88kcal | 4% |
| Carbohydrates | 15g | 5% |
| Protein | 6g | 12% |
| Fat | 0.4g | 1% |
| Saturated Fat | 0.1g | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 0.6g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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