Vietnamese Shrimp Summer Rolls

Method

1. 1
   • fresh rice noodles 100 g
   • water 2 tbsp

   Cook the vermicelli — Cook the rice vermicelli according to the package instructions, then drain and rinse under cold water. Set aside to cool completely.

   ⏱5 min
2. 2
   • shrimp 200 g
   • lettuce 2½ dl
   • fresh mint 1¼ dl
   • fresh cilantro 1¼ dl
   • carrot 1

   Prep the filling ingredients — Prepare all filling ingredients: halve the cooked shrimp lengthwise, shred the lettuce, julienne the carrot, and pick the mint and cilantro leaves. Arrange everything within easy reach.

3. 3
   • rice paper 12
   • water 2 tbsp

   Soften a rice wrapper — Fill a wide, shallow bowl with warm water. Dip one rice paper wrapper into the water for about 10 seconds, turning it so it softens evenly, then lay it flat on a clean, damp work surface.

   ⏱10 sec
4. 4
   • shrimp 200 g
   • lettuce 2½ dl
   • bean sprouts 2½ dl
   • fresh mint 1¼ dl
   • fresh cilantro 1¼ dl
   • carrot 1

   Layer the filling — Near the bottom third of the wrapper, layer a little lettuce, vermicelli, bean sprouts, carrot, mint and cilantro. Place two shrimp halves, cut side up, just above the filling so they show through the wrapper.

5. 5
   • shrimp 200 g

   Roll the summer rolls — Fold the bottom edge over the filling, fold in the sides, then roll up tightly away from you, like a burrito, so the shrimp stay pressed against the wrapper. Set the finished roll aside under a damp cloth and repeat with the remaining wrappers and filling.

6. 6
   • peanuts 2 tbsp
   • hoisin sauce 3 tbsp
   • peanut butter 1 tbsp
   • lime juice 1 tbsp
   • garlic 1
   • water 2 tbsp

   Whisk the dipping sauce — Whisk together the hoisin sauce, peanut butter, lime juice, minced garlic and water until smooth, then sprinkle with crushed peanuts. Slice the summer rolls in half on a diagonal and serve immediately with the dipping sauce.