Vietnamese Summer Rolls with Peanut Dipping Sauce
User Reviews
5
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Prep Time
40 mins
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Cook Time
5 mins
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Total Time
45 mins
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Servings
16 rolls
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Cuisine
Asian, Vietnamese
Vietnamese Summer Rolls with Peanut Dipping Sauce
Description
This Vietnamese Summer Rolls recipe pairs translucent rice paper wrappers with a filling of cooked shrimp, rice vermicelli noodles, fresh mint, butter lettuce, red cabbage, carrot, cucumber, scallions, and cilantro. The ingredients create layers of texture and subtle herbal, sweet, and crunchy elements inside each roll.
The shrimp are quickly poached and sliced thinly to fit neatly inside the rolls, contributing a tender seafood component. The mix of cabbage, carrot, cucumber, and herbs adds crispness and freshness. Wrapping everything in moist rice paper results in light, easy-to-eat rolls that highlight natural flavors.
The peanut dipping sauce combines creamy peanut butter with hot water to loosen it, then adds hoisin, rice vinegar, soy sauce, fish sauce, garlic, toasted sesame oil, sugar, and chili-garlic paste. This sauce balances sweetness, tanginess, and mild heat, complementing the rolls perfectly. The sauce adds richness and a savory kick to each bite.
Ingredients
For the peanut sauce:
- 3/4 cup peanut butter creamy
- 1/3 cup water hot
- 1/4 cup hoisin sauce 60ml
- 2 tablespoons rice vinegar 30ml
- 1 tablespoon soy sauce 15ml
- 1 tablespoon fish sauce 15ml
- garlic grated, medium clove
- 2 teaspoons sesame oil toasted
- 2 teaspoons sugar 8g
- 1 teaspoon chili-garlic paste 12g
For the summer rolls:
- 4 ounces rice vermicelli noodles 115g dried
- 24 Shrimp about 1 pound, 450g, peeled and deveined, medium
- 16 rice paper wrappers 8-1/2 inch round
- 1 mint leaves bunch
- 16 butter lettuce or green leaf lettuce leaves
- 1 cup red cabbage about 3 oz./ 85g, finely shredded
- 1 cup carrot about 3 oz./ 85g, finely shredded
- 4 Persian or 1/2 of one small English cucumber, cut into matchsticks
- 3 scallion cut into slivers about 3 inches long, medium
- 1 cilantro small bunch fresh sprigs
Instructions
- For the peanut sauce: Whisk all the ingredients together in a small bowl; set aside.
- For the summer rolls: Cook the rice noodles according to the package directions. Drain and set aside.
- Bring a medium pot of salted water to a boil over high heat. Add the shrimp, turn off heat and poach until bright pink and opaque, about 1 1/2 minutes. Drain in a colander and run under very cold water until cool. Dry with paper towels and cut each shrimp in half horizontally (making them thinner). Place on a plate, cover with plastic wrap, and refrigerate until you’re ready to roll.
- Fill a wide, shallow dish large enough to hold the rice paper wrappers with warm water. Arrange all of the filling ingredients within easy reach around a work surface. Lay down a lettuce leaf and place a arrange a little bit of rice noodles, cabbage, carrots, cucumbers, scallions and a few cilantro leaves in the middle. Roll lettuce around the noodles and vegetables in a cigar shape and set aside, seam side down.
- Working with 1 wrapper at a time, submerge rice paper until it is soft and pliable, about 10 seconds (it will soften more as it sits). Remove the wrapper from the water and place it on the work surface. Lay 3 shrimp halves in a row, cut side facing up, just above the center of the wrapper, leaving about 1 inch of space on each side. Place 1 mint leaf between each shrimp. Place the filled lettuce roll just below the shrimp.
- Fold the bottom half of the rice paper wrapper over the filling and roll until the shrimp and lettuce are secured. Then fold in the sides of the wrapper. Then roll the entire wrapper so it becomes sealed, like a burrito. Place roll on a rimmed baking sheet and cover loosely with a lightly damp paper towel and plastic wrap. Repeat with the remaining wrappers and fillings. Leave a little space between each summer roll so they don’t stick together. If not serving immediately, keep the rolls covered with damp towels and plastic wrap at room temperature for up to 2 hours. Serve with the peanut sauce for dipping.
User Reviews
Overall Rating
5
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