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Vietnamese Summer Rolls with Peanut Dipping Sauce Recipe

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3.9 from 6 reviews

Vietnamese Summer Rolls are a light, fresh, and healthy appetizer or snack featuring rice paper wrappers filled with vermicelli noodles, shrimp, crisp vegetables, and fragrant mint leaves. Served with a flavorful peanut hoisin dipping sauce, these rolls are perfect for a refreshing meal or party platter.

  • Total Time: 30 minutes
  • Yield: 8-10 summer rolls

Ingredients

Summer Rolls

  • 8-10 rice paper wrappers
  • 2 oz dried vermicelli rice noodles, cooked, drained, and cooled under cold running water
  • 1 cup cooked shrimp, peeled and deveined (or tofu for vegetarian option)
  • 1 cup lettuce, thinly sliced
  • 1/2 cup bean sprouts
  • 1/2 cup shredded carrots
  • 1/2 cucumber, julienned
  • 1/4 cup mint leaves

Peanut Dipping Sauce

  • 2 tablespoons hoisin sauce
  • 2 tablespoons smooth peanut butter
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon lime juice
  • 1 tablespoon honey
  • 1 tablespoon garlic, pressed or minced
  • 1/2 teaspoon crushed chili
  • 1-2 tablespoons water to thin out the sauce

Instructions

  1. Prepare Ingredients: Cook the vermicelli noodles according to package instructions, drain them, and rinse under cold running water to cool. Cook and peel the shrimp if not already cooked. Thinly slice the lettuce, shred the carrots, julienne the cucumber, and pick fresh mint leaves.
  2. Soften Rice Paper: Fill a shallow dish with warm water. Gently dip one rice paper wrapper into the water for 5-10 seconds until it softens but is still slightly firm to avoid tearing.
  3. Assemble Rolls: Lay the softened rice paper flat on a clean surface or cutting board. In the center, place a small portion of vermicelli noodles, shrimp (or tofu), lettuce, bean sprouts, shredded carrots, julienned cucumber, and mint leaves. Avoid overfilling.
  4. Roll the Rice Paper: Fold in the sides of the rice paper, then roll it tightly from the bottom up, similar to wrapping a burrito, making sure the filling is secure inside.
  5. Repeat Rolls: Continue softening wrappers and assembling remaining ingredients into rolls. Place finished rolls aside on a platter.
  6. Make Dipping Sauce: In a small bowl, whisk together hoisin sauce, smooth peanut butter, toasted sesame oil, lime juice, honey, minced garlic, and crushed chili. Add water a tablespoon at a time until the sauce reaches a smooth and pourable consistency.
  7. Serve: Serve the Vietnamese summer rolls immediately with the peanut dipping sauce on the side. Enjoy this fresh and light dish!

Notes

  • Use warm water to soften rice paper wrappers, but do not soak for too long to prevent tearing.
  • For a vegetarian version, substitute cooked tofu for shrimp.
  • The rolls are best eaten fresh but can be covered with a damp cloth and refrigerated for a few hours.
  • Adjust the dipping sauce's chili amount to suit your spice preference.
  • Rice vermicelli noodles should be cooked just until tender and not overcooked to maintain texture inside the rolls.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: Vietnamese
  • Diet: Halal

Find it online: https://recipesvibe.com/vietnamese-summer-rolls-with-peanut-dipping-sauce-recipe/