Summer Rolls W Vietnamese Dipping Sauce
Bright, fresh, and packed with vibrant flavors, these Summer Rolls with Vietnamese Dipping Sauce are the ultimate warm-weather appetizer or light meal! Wrapped in delicate rice paper, each roll is a refreshing mix of crisp julienned vegetables, fragrant fresh herbs like mint, cilantro, and basil, tender rice vermicelli noodles, and succulent shrimp. The highlight of this dish is the creamy Vietnamese peanut dipping sauce, made with a savory-sweet blend of peanut butter, hoisin sauce, lime juice, and a hint of garlic, perfectly balanced with optional chili paste for a spicy kick. Ready in just 30 minutes, these healthy Vietnamese summer rolls are as fun to make as they are to eat, served with a sprinkle of crushed peanuts for added crunch. Whether you're hosting a gathering or meal-prepping for the week, these fresh rolls are a stunning and versatile addition to your table.
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Recipe Information
Ingredients
- 12 pieces Rice paper wrappers
- 12 pieces Cooked shrimp, peeled and deveined
- 100 grams Rice vermicelli noodles
- 1 medium Carrot, julienned
- 1 small Cucumber, julienned
- 12 leaves Fresh mint leaves
- 12 sprigs Fresh cilantro leaves
- 12 leaves Fresh basil leaves
- 6 large leaves Lettuce leaves, torn
- 2 tablespoons Peanut butter
- 3 tablespoons Hoisin sauce
- 1 tablespoon Soy sauce
- 1 teaspoon Rice vinegar
- 1 clove Garlic, minced
- 1 tablespoon Lime juice
- 0.5 teaspoon Chili paste (optional)
- 2 tablespoons Water
- 2 tablespoons Crushed peanuts (for garnish)
Instructions
Prepare the rice vermicelli noodles according to the package instructions. Usually, this involves soaking them in boiling water for 3-5 minutes until tender. Drain and set aside.
Set up a workstation with bowls of julienned carrots, cucumbers, herbs, shrimp, lettuce, and cooked noodles.
Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for 5-7 seconds until soft but still slightly firm. Lay it flat on a clean, damp surface.
Place a lettuce leaf in the center of the wrapper, followed by a small amount of rice noodles, some carrots, cucumbers, a couple of mint, cilantro, and basil leaves, and a piece of shrimp.
Fold the bottom of the wrapper over the filling tightly. Fold in the sides, and then roll up the wrapper to form a snug, closed roll. Repeat with the remaining ingredients and wrappers.
To make the Vietnamese dipping sauce, whisk together peanut butter, hoisin sauce, soy sauce, rice vinegar, minced garlic, lime juice, chili paste (if using), and water until smooth. Adjust the consistency with more water if needed.
Serve the summer rolls immediately with the dipping sauce on the side, garnished with crushed peanuts for added texture.
Nutrition Facts
Calories |
193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.7 g | 6% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 322 mg | 14% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.9 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 250 mg | 5% | |
*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.
