Vietnamese Fresh Summer Rolls

Method

1. 1
   • peanut butter 3 tbsp
   • soy sauce 2 tbsp
   • lime juice 1 tbsp
   • honey 1 tsp
   • water 2 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
   • rice paper wrappers 8
   • fresh rice noodles 100 g
   • water 2 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
   • shrimp 200 g
   • fresh rice noodles 100 g
   • carrot 1
   • cucumber ½
   • fresh mint 20
   • fresh cilantro 20

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

4. 4
   • rice paper wrappers 8
   • peanut butter 3 tbsp
   • soy sauce 2 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.