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Vietnamese Summer Rolls with Peanut Dipping Sauce
5 from 18 votes

Vietnamese Summer Rolls with Peanut Dipping Sauce

Vietnamese Summer Rolls with Peanut Dipping Sauce consist of crisp vegetables, fresh herbs, rice vermicelli noodles, and cooked shrimp wrapped in delicate rice paper. The accompanying peanut sauce is creamy and tangy, blending peanut butter with hoisin, fish sauce, rice vinegar, and chili paste for a flavorful dip. These summer rolls are refreshing, light, and offer a pleasing contrast between the tender shrimp and crunch of the fresh fillings.

Prep Time
40 mins
Cook Time
5 mins
Total Time
45 mins
Servings: 16 rolls
Course: Side Dish, Lunch
Cuisine: Asian, Vietnamese

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

    Cup of Yum
  1. For the peanut sauce: Whisk all the ingredients together in a small bowl; set aside.
  2. For the summer rolls: Cook the rice noodles according to the package directions. Drain and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.