Cook and Scale
Vietnamese Fresh Summer Rolls
4 servings · 30 min total
Translucent rice paper rolls packed with shrimp, herbs, and crisp vegetables, served with a rich peanut dipping sauce. Light, fresh, and hands-on.
Ingredients
- 8 spring roll wrapper
- 200 g shrimp, cooked and halved
- 100 g rice noodles, cooked
- 1 carrot, julienned
- ½ cucumber, julienned
- 20 tbsp fresh mint
- 20 tbsp fresh cilantro
- 3 tbsp peanut butter
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp honey
- 2 tbsp water, to loosen
Contains: Gluten, Peanut, Soy, Crustaceans
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
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.
Layer the filling — Layer a little rice noodles, carrot, cucumber, mint, cilantro, and 2 to 3 shrimp halves near the bottom edge.
- 4.
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.