Thai Summer Rolls
Delight in the fresh flavors of Thai cuisine with these vibrant Thai Summer Rolls, a light and healthy appetizer or meal that's as beautiful as it is delicious. Wrapped in translucent rice paper and packed with tender shrimp, delicate rice vermicelli noodles, and a rainbow of crisp julienned vegetables like carrot, cucumber, and red bell pepper, these rolls come alive with the fragrant herbs of mint, cilantro, and Thai basil. The real star is the creamy peanut dipping sauce, a rich blend of peanut butter, hoisin, soy sauce, and lime juice, topped with crushed peanuts for a satisfying crunch. Quick to prepare in just 35 minutes, these versatile rolls are perfect for a refreshing lunch, a shareable party platter, or a wholesome dinner bursting with Thai-inspired taste. Perfect keywords: authentic Thai summer rolls recipe, fresh shrimp rolls with peanut sauce, healthy rice paper rolls.
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Recipe Information
Ingredients
- 12 pieces rice paper wrappers
- 12 pieces cooked shrimp, deveined and halved lengthwise
- 4 ounces rice vermicelli noodles
- 1 large carrot, julienned
- 1 small English cucumber, julienned
- 1 small red bell pepper, julienned
- 0.5 cup fresh mint leaves
- 0.5 cup fresh cilantro leaves
- 0.25 cup fresh Thai basil leaves
- 1 cup shredded green leaf lettuce
- 0.25 cup smooth peanut butter
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 2 teaspoons lime juice
- 2 tablespoons warm water (for peanut sauce)
- 2 tablespoons crushed peanuts
Instructions
Cook the rice vermicelli noodles according to the package instructions. Drain and rinse with cold water, then set aside.
Prepare the vegetables: julienne the carrot, cucumber, and red bell pepper. Wash and pat dry the mint, cilantro, and Thai basil leaves.
Fill a wide, shallow bowl or pie dish with warm water. Submerge one rice paper wrapper into the water for 10-15 seconds until soft and pliable. Remove and place gently onto a clean damp kitchen towel or cutting board.
Arrange a few pieces of shrimp in the center of the wrapper. On top of the shrimp, add a small handful of rice noodles, julienned vegetables, lettuce, and a mix of the fresh herbs.
Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly like a burrito. Repeat with the remaining wrappers and fillings.
To make the peanut dipping sauce, whisk together the peanut butter, hoisin sauce, soy sauce, lime juice, and warm water until smooth. Sprinkle crushed peanuts on top for extra texture.
Serve the summer rolls immediately with the peanut dipping sauce on the side.
Nutrition Facts
Calories |
1684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 1616 mg | 70% | |
| Total Carbohydrate | 267.5 g | 97% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 31.4 g | ||
| Protein | 64.3 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 725 mg | 56% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 2652 mg | 56% | |
*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.
