Description
Enjoy these fresh and light summer rolls filled with vibrant ingredients and served with a delicious homemade peanut sauce. They’re perfect as a healthy appetizer or a satisfying meal.
Ingredients
Scale
- 1 package rice vermicelli noodles
- 8-10 dried rice paper wrappers
- 1 cup cooked shrimp, peeled and deveined
- 1 cup cooked chicken or pork, thinly sliced (optional)
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1/2 cup thinly sliced red bell pepper
- 1/4 cup chopped peanuts (for garnish)
- Peanut Sauce:
- 1/2 cup creamy peanut butter
- 1/4 cup warm water
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1/4 teaspoon sriracha or chili garlic sauce (optional)
Instructions
- Cook the rice vermicelli noodles according to package directions. Drain and rinse with cold water.
- Prepare your filling ingredients: have the shrimp, optional meat, mint, cilantro, carrots, cucumber, and bell pepper ready.
- To make the peanut sauce, whisk together peanut butter, warm water, soy sauce, rice vinegar, honey or maple syrup, ginger, garlic, and sriracha (if using) in a small bowl until smooth. Adjust consistency with more water if needed.
- Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 15-20 seconds, until softened but not overly soggy.
- Carefully lay the softened wrapper flat on a clean surface.
- Arrange a small amount of vermicelli noodles, shrimp, optional meat, mint, cilantro, carrots, and bell pepper near the bottom third of the wrapper.
- Fold the bottom edge of the wrapper over the filling.
- Fold in the sides of the wrapper.
- Tightly roll the wrapper up from the bottom to create a neat roll.
- Repeat with the remaining wrappers and filling.
- Garnish the summer rolls with chopped peanuts. Serve immediately with the peanut sauce for dipping.
Notes
- You can customize the filling with your favorite vegetables like lettuce, bean sprouts, or avocado.
- For a vegetarian option, omit the shrimp and meat, and add more vegetables or firm tofu.
- If the rice paper is too sticky, try wetting your hands slightly.
- Store any leftover peanut sauce in an airtight container in the refrigerator for up to a week.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Rolling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 2 rolls
- Calories: 250 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 30 mg