Vietnamese-Inspired Summer Rolls with Peanut Dipping Sauce

Amy Chow, RD, CDE
Jun 2, 2016
2 min read

First attempt in making summer rolls, they were not in any means perfect but it was a whole lot of fun making them with my sister (Great family meal idea here!). It took a couple of tries to find the right combo for the sauce but I think we nailed it in the end! Great thing about these rolls are that once you chopped up all the ingredients, they are super easy to make, no cooking involved is always a plus! You can put your favorite ingredients in them and call them yours :)

Vietnamese-Inspired Summer Rolls - 4 servings

8 rice paper wrapper

24 jumbo cooked shrimp, peeled and deveined, halved lengthwise

1 cucumber, julienned

1 carrot, peeled and julienned

1 bunch of mint leaves

1 cup bean sprouts

1 cup rice vermicelli, cooked and drained

4 lettuce leaves, ripped into pieces

Fill a shallow dish large enough to hold the rice paper wrappers with hot water. Working with 1 wrapper at a time, submerge the wrapper until it is soft and pliable, about 5 seconds. Remove the wrapper from the water and place it on a damp towel.
Lay 3 shrimp halves in a row, cut side up, just above the center of the wrapper, leaving about 1 inch of space on each side.
Layer a scant 1/4 cup of the rice noodles over the shrimp, followed by a handful of bean sprouts, mint leaves, carrots and cucumbers. Top with lettuce leaves.
Fold the bottom half of the rice paper wrapper over the filling. Holding the whole thing firmly in place, fold the sides of the wrapper in.
Then, pressing firmly down to hold the folds in place, roll the entire wrapper horizontally up from the bottom to the top. Serve with Peanut Dipping Sauce*.

*Peanut Dipping Sauce

2 Tbsp smooth peanut butter

2 Tbsp Hoisin sauce

1 Tbsp rice vinegar

2 Tbsp water