Vietnamese Fresh Summer Rolls

Method

1. 1
   • peanut butter3 tbsp
   • soy sauce2 tbsp
   • lime juice1 tbsp
   • honey1 tsp
   • water2 tbsp

   Whisk the peanut sauce — Whisk the peanut butter, soy sauce, lime juice, honey, and water together in a small bowl until smooth to make the dipping sauce.

2. 2
   • spring roll wrapper8
   • rice noodles100 g
   • water2 tbsp

   Soften the rice paper — Dip one rice paper wrapper into warm water for about 10 seconds until pliable, then lay flat on a clean surface.

3. 3
   • shrimp200 g
   • rice noodles100 g
   • carrot1
   • cucumber½
   • fresh mint20 tbsp
   • fresh cilantro20 tbsp

   Layer the filling — Layer a little rice noodles, carrot, cucumber, mint, cilantro, and 2 to 3 shrimp halves near the bottom edge.

4. 4
   • spring roll wrapper8
   • peanut butter3 tbsp
   • soy sauce2 tbsp

   Roll the summer rolls — Fold the sides in, then roll up tightly from the bottom like a burrito. Repeat with the remaining wrappers and filling, and serve with the peanut dipping sauce.