Vietnamese Summer Rolls with spicy garlic peanut sauce Recipe

Name: Vietnamese Summer Rolls with spicy garlic peanut sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 packages Rice paper; 1 lb mung bean sprout; 1 bunch basil, stems removed; 1 bunch chives, cut into 1 inch stems; 1 bunch cilantro , stems removed; 1 avocado , thinly sliced; 1 bunch bean vermecelli, boiled and softened; 1 head leaf lettuce, spit into individual leaves; 1 lb shrimp, devein, poach in boiling water until pink. then remove deshell and vertically slice in half. by boiling in the shell, it preserves the taste and shape; 1 pot hot water to dip rice paper; 1 cup peanut butter; 2 tbsp hoisin sauce; 6 clove garlic; 1 tbsp sirracha; 1 tbsp Chili garlic sauce; 1 tbsp crushed roasted peanut; 1 tbsp sugar; 1 tbsp warm water; 1 tbsp avocado oil

Servings: persons

1 packages Rice paper
1 lb mung bean sprout
1 bunch basil, stems removed
1 bunch chives, cut into 1 inch stems
1 bunch cilantro , stems removed
1 avocado , thinly sliced
1 bunch bean vermecelli, boiled and softened
1 head leaf lettuce, spit into individual leaves
1 lb shrimp, devein, poach in boiling water until pink. then remove deshell and vertically slice in half. by boiling in the shell, it preserves the taste and shape
1 pot hot water to dip rice paper
1 cup peanut butter
2 tbsp hoisin sauce
6 clove garlic
1 tbsp sirracha
1 tbsp Chili garlic sauce
1 tbsp crushed roasted peanut
1 tbsp sugar
1 tbsp warm water
1 tbsp avocado oil

1
Dip rice paper in hot water and place on flat surface.
2
Arrange all other ingredients for the rolls around you for easy access.
3
Place 3 pieces of shrimp(1 and a half shrimp), lettuce leaf, bean sprouts, basil, cilanto, avocado, chives, vermecelli noodle mound onto bottom 3rd of paper.
4
Tightly roll until 1/2 of the way.
5
Tuck in right and left side and continue rolling until it is sealed.
6
Place roll on a plate and repeat until all ingredients are gone.
7
For the sauce: sauteed garlic until fragrant in avocado oil.
8
Put in peanut butter and dilute with some water.
9
Cook until combined.
10
For the sauce: add hoisin, sirracha, chili garlic sauce and sugar into peanut butter mixture and heat until boiling.
11
Remove from heat and add crushed peanuts on top.
12
Dip summer roll in warm sauce and enjoy

1079

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 19 ingredients. The key ingredients include: 1 packages Rice paper, 1 lb mung bean sprout, 1 bunch basil, stems removed, 1 bunch chives, cut into 1 inch stems, and more.

Yes, Vietnamese Summer Rolls with spicy garlic 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.

Vietnamese Summer Rolls with spicy garlic peanut sauce

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