Vietnamese Summer Rice Paper Rolls with Peanut Dipping Sauce
Servings: 12 servings
Calories: 88kcal
These Vietnamese Summer Rice Paper Rolls taste just like something you'd get at a restaurant! 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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Ingredients
Fresh rolls:
- 1 lb. extra large shrimp, peeled, deveined and thawed 21-25 count
- 3 oz. vermicelli rice noodles
- 12 butter lettuce leaves
- 2 carrots, peeled and very thinly sliced or sliced into strips with a julienne peeler
- 3 Persian/mini cucumbers, thinly sliced or sliced into strips with a julienne peeler
- 1 cup cilantro sprigs
- 12 rice paper sheets (spring roll wrappers)
Peanut sauce:
- 1/2 cup peanut butter (120g)
- 2 Tbsp low sodium soy sauce (30g)
- 1.5 Tbsp rice vinegar
- 1 Tbsp lime juice
- 1 Tbsp brown sugar
- 2 tsp chili garlic sauce
- 1 tsp sesame oil
- 3 garlic cloves minced
- 1 Tbsp grated ginger root or ginger paste
- 3 Tbsp warm water + more as needed to thin for desired consistency
Instructions
Make the peanut sauce:
- Mix together all the ingredients with a whisk (or immersion blender to infuse the ginger root in better). Add more water if desired to get to desired consistency. Cover and store in the fridge until ready to use.
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. Then using a slotted spatula, transfer the cooked shrimp to a bowl with ice.
Cook the noodles:
- Bring a pot of water to boil and cook the noodles just until al dente, according to package directions. Drain, rinse them under cool water, and return them to the pot.
Assemble the rolls:
- Fill a large bowl (wider than your wrappers) with cold water. 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).
- Add a piece of butter lettuce on one half of the wrapper and then a generous pinch of noodles, carrots, cucumber and cilantro.
- In the middle of the wrap, next to everything else, add the shrimp. Tightly roll up the lettuce side first, tuck in the sides then roll over the shrimp so shrimp are visible on the outside. Keep the rolls covered with a damp paper towel as you work to keep them moist.
- Transfer rolls to a serving platter with the peanut sauce to serve. For a prettier presentation, you can cut rolls in half (on the diagonal) and serve.
Notes
To Store: Store leftover summer rolls in an airtight container in the refrigerator for 3-4 days. To keep rolls from sticking together, place them an inch or so apart when storing. Even better, wrap the rolls individually in plastic wrap to maintain moisture, freshness and prevent them from sticking.
Store leftover peanut sauce in the fridge for up to a week.
To make gluten-free: sub soy sauce for coconut aminos.
To make vegan: omit shrimp and add extra veggies.
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Peanut Dipping Sauce - MFP entry: LFF Peanut Dipping Sauce
Per serving: 2 Tbsp (30g) - 104 calories 5C / 8F / 3P
Nutrition
Serving: 1rice paper roll | Calories: 88kcal | Carbohydrates: 15g | Protein: 6g | Fat: 0.4g | Saturated Fat: 0.1g | Fiber: 0.5g | Sugar: 0.6g