Vietnamese Summer Rice Paper Rolls with Peanut Dipping Sauce

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These Vietnamese Summer Rice Paper Rolls taste just like something you’d get at a restaurant!

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Packed with fresh, colorful veggies and shrimp and made complete with the best peanut dipping sauce. They’re perfect for an appetizer, light lunch or snack!

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Packed with fresh, colorful veggies and shrimp and made complete with the best peanut dipping sauce. They’re perfect for an appetizer, light lunch or snack!

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To make the peanut sauce: mix together all the ingredients with a whisk (or immersion blender to infuse the ginger root in better). 

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To cook the shrimp: fill a large pot with water, add 1 tablespoon of salt and bring to a boil over high heat. Add the shrimp and boil for 2-3 minutes.

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Then using a slotted spatula, transfer the cooked shrimp to a bowl with ice.

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To assemble the rolls: fill a large bowl (wider than your wrappers) with cold water. 

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One at a time, dip your wrapper in for 2-3 seconds then transfer to a cutting board (wrapper will continue to soften as you assemble).

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Add a piece of butter lettuce on one half of the wrapper.

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Then a generous pinch of noodles, carrots, cucumber and cilantro.

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In the middle of the wrap, next to everything else, add the shrimp.

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Tightly roll up the lettuce side first, tuck in the sides then roll over the shrimp so shrimp are visible on the outside. 

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Keep the rolls covered with a damp paper towel as you work to keep them moist.

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Transfer rolls to a serving platter with the peanut sauce to serve. .

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For a prettier presentation, you can cut rolls in half (on the diagonal) and serve.

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For full recipe, instructions, helpful tips and nutrition swipe up or visit blog! 

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