Vietnamese-Style Summer Rolls With Peanut Sauce

Name: Vietnamese-Style Summer Rolls With Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the peanut sauce:; 3/4 cup natural-style creamy peanut butter; 1/3 cup water; 3 tablespoons hoisin sauce; 2 tablespoons freshly squeezed lime juice (from about 1 1/2 medium limes); 4 1/2 teaspoons soy sauce; 1 tablespoon granulated sugar; 2 1/4 teaspoons chile-garlic paste; 1 medium garlic clove, mashed to a paste; 1/2 teaspoon toasted sesame oil; For the summer rolls:; 24 medium shrimp (about 1 pound), peeled and deveined; 4 ounces dried rice stick noodles or rice vermicelli; 16 (8-1/2-inch) round rice paper wrappers; 1 cup mung bean sprouts (about 3 ounces); 32 medium fresh mint leaves (from about 1 bunch); 32 fresh basil or Thai basil leaves; 16 small fresh cilantro sprigs; 2 serrano chiles, stemmed, halved, seeds removed, and thinly sliced lengthwise into 32 pieces (optional); 1 medium English cucumber, peeled and cut into 1/4-by-1/4-by-2-1/2-inch sticks; 3 medium scallions, quartered lengthwise, then cut crosswise into 2-1/2-inch pieces (white and light green parts only); 8 Bibb lettuce leaves, cut in hal

Servings: persons

For the peanut sauce:
3/4 cup natural-style creamy peanut butter
1/3 cup water
3 tablespoons hoisin sauce
2 tablespoons freshly squeezed lime juice (from about 1 1/2 medium limes)
4 1/2 teaspoons soy sauce
1 tablespoon granulated sugar
2 1/4 teaspoons chile-garlic paste
1 medium garlic clove, mashed to a paste
1/2 teaspoon toasted sesame oil
For the summer rolls:
24 medium shrimp (about 1 pound), peeled and deveined
4 ounces dried rice stick noodles or rice vermicelli
16 (8-1/2-inch) round rice paper wrappers
1 cup mung bean sprouts (about 3 ounces)
32 medium fresh mint leaves (from about 1 bunch)
32 fresh basil or Thai basil leaves
16 small fresh cilantro sprigs
2 serrano chiles, stemmed, halved, seeds removed, and thinly sliced lengthwise into 32 pieces (optional)
1 medium English cucumber, peeled and cut into 1/4-by-1/4-by-2-1/2-inch sticks
3 medium scallions, quartered lengthwise, then cut crosswise into 2-1/2-inch pieces (white and light green parts only)
8 Bibb lettuce leaves, cut in hal

1
For the peanut sauce:
2
Whisk all of the ingredients together in a medium bowl; set aside.
3
For the summer rolls:
4
Boil shrimp for 1/2 min. Drain and pat dry.
5
Holding your knife parallel to the cutting board, halve each shrimp horizontally.
6
Cook the rice noodles according to the package directions. Drain and set aside.
7
Place a clean, damp kitchen towel on a work surface. Fill a medium frying pan or wide, shallow dish large enough to hold the rice paper wrappers with hot tap water. Working with 1 wrapper at a time, completely submerge the wrapper until it is soft and pliable, about 15 seconds. Remove the wrapper from the water and place it on the towel.
8
Working quickly, lay 3 shrimp halves in a row, cut side up, just above the center of the wrapper, leaving about 1 inch of space on each side. Layer a scant 1/4 cup of the rice noodles over the shrimp, followed by a few bean sprouts, 2 of the mint leaves, 2 of the basil leaves, 1 sprig of cilantro, and 2 pieces of serrano, if using. Place 4 of the cucumber sticks and 2 of the scallion pieces on either side of the noodle pile. Roll one piece of lettuce into a cigar shape and place it on top of the noodle pile.
9
Fold the bottom half of the rice paper wrapper over the filling. Holding the whole thing firmly in place, fold the sides of the wrapper in. Then, pressing firmly down to hold the folds in place, roll the entire wrapper horizontally up from the bottom to the top.
10
Place it on a rimmed baking sheet and cover loosely with plastic wrap. Repeat with the remaining wrappers and fillings. Leave 3/4 inch between each summer roll on the sheet so they don't stick together, and replace the water in the pan or dish with hot tap water as needed.
11
If not serving immediately, keep the summer rolls tightly covered with plastic wrap at room temperature for up to 2 hours. Serve with the peanut sauce for dipping.

2609

kcal

Calories

Fat

399

Carbs

191

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: For the peanut sauce:, 3/4 cup natural-style creamy peanut butter, 1/3 cup water, 3 tablespoons hoisin sauce, and more.

Yes, Vietnamese-Style Summer Rolls With Peanut Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!