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–+ servings

Fresh Vietnamese Summer Rolls

Tara Noland
5 from 2 votes
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Prep Time 30 minutes
Total Time 30 minutes
Servings 10 rolls

Ingredients
 

  • A dish containing 3 Tbsp. warm water a pie plate works well
  • 10 rice paper wrappers
  • Julienned carrots prepackaged, about equal to one carrot
  • 1 small cucumber julienned
  • Bean sprouts
  • 1 oz. cooked rice vermicelli noodles
  • Fresh mint and cilantro
  • 16 cooked shrimp cut in half length-wise, chilled

Peanut Dipping Sauce

  • 1/4 cup smooth peanut butter
  • 2 1/2 Tbsp. Hoisin sauce
  • 2 Tbsp. soy sauce
  • 1 clove garlic crushed
  • 1 Tbsp. lime juice
  • 3 Tbsp. warm water

Instructions
 

  • Whisk together the peanut dipping sauce ingredients and then set aside.
  • Have all your ingredients ready and out for easy assembly.
  • Working with one rice wrapper at a time, dip the wrapper into the water for 15-20 seconds. Don't let it get too soggy, you want it still slightly firm but pliable. Place it on a flat surface, it may stick slightly to wood. Pat the wrapper sightly dry. Place three halved shrimp lined up on the lower half of the wrapper, top with carrots, cucumber, bean sprouts, rice vermicelli, mint sprig and cilantro leaves.
  • Roll up the summer roll like a spring roll or burrito, folding in the bottom and sides and place on a serving dish. They may stick to each other slightly but usually pull apart fairly easily. They are best eaten the day of but will keep for lunch the next day if wrapped well with plastic wrap.
  • Serve with the peanut dipping sauce, hoisin and sriracha.
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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