Fresh Summer Rolls
Dive into the vibrant world of "Fresh Summer Rolls," a refreshing Vietnamese-inspired dish perfect for warm weather or any light and healthy meal. These delicately wrapped rice paper rolls overflow with a colorful medley of fresh herbs like mint, cilantro, and basil, crisp julienned vegetables, tender cooked shrimp, and vermicelli noodles—each bite bursting with bold flavors and satisfying textures. Paired with a creamy hoisin-peanut dipping sauce, these rolls are a perfect blend of savory, sweet, and nutty goodness. The no-cook recipe comes together in just 40 minutes, making it an ideal option for simple meal prep or sharing at gatherings. Whether enjoyed as an appetizer or a light lunch, these summer rolls are guaranteed to impress and delight! Keywords: fresh summer rolls, Vietnamese recipe, healthy snacks, rice paper rolls, shrimp rolls, hoisin-peanut dipping sauce.
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Recipe Information
Ingredients
- 12 pieces Rice paper wrappers
- 12 pieces Cooked shrimp, peeled and deveined
- 2 ounces Rice vermicelli noodles
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh cilantro leaves
- 0.5 cup Fresh basil leaves
- 6 large leaves Lettuce leaves
- 1 medium Carrot, julienned
- 1 medium Cucumber, julienned
- 0.25 cup Hoisin sauce
- 2 tablespoons Peanut butter
- 1 tablespoon Soy sauce
- 2 tablespoons Water
- 2 tablespoons Crushed peanuts
- 1 piece Lime wedge
Instructions
Begin by preparing the rice vermicelli noodles according to the package instructions. Once cooked, drain and rinse them under cold water to cool. Set aside.
Prepare your workspace by placing a large shallow dish of warm water, a damp clean kitchen towel, and all your prepared ingredients nearby.
Submerge one rice paper wrapper in the warm water for about 5 to 10 seconds until it becomes pliable but not too soft. Be cautious as it will continue to soften as you assemble the roll.
Carefully lay the softened rice paper on the damp kitchen towel to prevent sticking.
Place 2 pieces of shrimp on the bottom third of the rice paper. Top with a small handful of rice noodles, then add a layer of mint, cilantro, and basil leaves.
Next, place half a lettuce leaf, followed by some julienned carrots and cucumber on the pile.
Fold the sides of the rice paper inward, then tightly roll from the bottom to the top to enclose all ingredients. Repeat the process with the remaining ingredients to make 12 rolls.
Make the dipping sauce by whisking together the hoisin sauce, peanut butter, soy sauce, and water until smooth. Serve the sauce in a small bowl, topped with crushed peanuts.
Arrange the summer rolls on a platter and serve with the hoisin-peanut dipping sauce and a lime wedge on the side for squeezing over the rolls just before eating.
Nutrition Facts
Calories |
1888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 2035 mg | 88% | |
| Total Carbohydrate | 286.1 g | 104% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 30.3 g | ||
| Protein | 93.3 g | 187% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 696 mg | 54% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 2894 mg | 62% | |
*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.
