Cambodian Summer Rolls
Bright, fresh, and irresistibly crisp, Cambodian Summer Rolls are the ultimate warm-weather appetizer or light meal. These translucent rice paper rolls are filled with a vibrant medley of julienned carrots, cucumbers, and red bell peppers, tender rice vermicelli noodles, fragrant herbs like Thai basil, mint, and cilantro, and succulent shrimp—all wrapped up in a delicate, hand-rolled package. Quick to prepare and bursting with flavor, these rolls come with a rich, nutty dipping sauce made from hoisin, soy sauce, peanut butter, and a hint of rice vinegar, perfectly balanced for a savory-sweet kick. Perfect for entertaining or meal prepping, Cambodian Summer Rolls are a delightful combination of textures and tastes that are as visually stunning as they are refreshing. Whether you're searching for light appetizer ideas or healthy finger food, this recipe is sure to impress!
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Recipe Information
Ingredients
- 12 pieces Rice paper wrappers
- 12 pieces Cooked shrimp, deveined and sliced in half lengthwise
- 100 grams Rice vermicelli noodles
- 1 medium-sized Carrot, julienned
- 1 medium-sized Cucumber, julienned
- 1 medium-sized Red bell pepper, julienned
- 12 leaves Fresh mint leaves
- 12 sprigs Fresh cilantro leaves
- 12 leaves Fresh Thai basil leaves
- 6 leaves Lettuce leaves
- 30 grams Peanuts, crushed
- 60 ml Soy sauce
- 60 ml Hoisin sauce
- 2 tablespoons Peanut butter
- 1 tablespoon Rice vinegar
- 2 tablespoons Water
- 1 clove Garlic, minced
- 0.5 teaspoons Chili flakes (optional)
Instructions
Prepare the rice vermicelli noodles by following the package instructions. Typically, this involves soaking the noodles in hot water for 4-5 minutes until tender, then draining and rinsing with cold water. Set aside.
Prepare all the vegetables by thinly julienning the carrot, cucumber, and red bell pepper. Wash and pat dry the mint, cilantro, Thai basil, and lettuce leaves.
Set up your rolling station with a large plate of warm water (for softening the rice paper), all your prepared ingredients, and a clean cutting board or work surface.
Dip one rice paper wrapper into the warm water for about 10-15 seconds or until it starts to soften. Remove and lay it flat on the work surface.
On the bottom third of the rice paper, place a piece of lettuce as the base. Add a small handful of rice vermicelli noodles, a few strips of carrot, cucumber, and bell pepper, and 1 mint leaf, 1 sprig of cilantro, and 1 Thai basil leaf.
Place two shrimp halves above the vegetable pile so they will be visible through the wrapper when rolled.
Begin rolling by folding the bottom edge of the rice paper over the filling. Fold in the sides to secure, then continue rolling tightly but gently until fully sealed.
Repeat this process for the remaining rice paper wrappers and ingredients.
To make the dipping sauce, combine soy sauce, hoisin sauce, peanut butter, rice vinegar, water, minced garlic, and chili flakes (if using) in a small bowl. Stir until smooth.
Serve the summer rolls with the dipping sauce on the side. Sprinkle crushed peanuts over the sauce for added texture and flavor.
Nutrition Facts
Calories |
1605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 354 mg | 118% | |
| Sodium | 3999 mg | 174% | |
| Total Carbohydrate | 242.0 g | 88% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 33.6 g | ||
| Protein | 83.2 g | 166% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 287 mg | 22% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1996 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
