Imagine a light, delicate rice paper wrapper filled with vibrant, crisp vegetables, succulent shrimp, and silky vermicelli noodles, all perfectly rolled and ready to transport your taste buds to the bustling streets of Vietnam. These Vietnamese Summer Rice Paper Rolls are not just a meal; they're a refreshing experience that combines fresh ingredients, delightful textures, and an irresistible peanut dipping sauce that will make your mouth water. Whether you're looking for a quick lunch, an impressive appetizer, or a healthy dinner option, these rolls are about to become your new obsession!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: Vietnamese
Serves: 4 servings
Ingredients
- 8 rice paper wrappers
- 1 cup cooked shrimp, sliced
- 1 cup lettuce, shredded
- 1 cup vermicelli noodles, cooked
- 1 carrot, julienned
- 1/2 cucumber, julienned
- 1/4 cup peanut butter
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp honey
Instructions
- Prepare all ingredients by washing and cutting vegetables: julienne the carrot and cucumber, shred the lettuce, and slice the cooked shrimp into thin pieces.
- Cook vermicelli noodles according to package instructions, then drain and rinse with cold water to stop cooking. Set aside to cool.
- Fill a large, shallow bowl with warm water for softening rice paper wrappers. Ensure the water is comfortably warm but not hot.
- Dip one rice paper wrapper into the warm water for about 10-15 seconds until it becomes soft and pliable, but not completely dissolved.
- Carefully transfer the softened rice paper to a clean, damp kitchen towel or cutting board.
- Layer ingredients in the center of the wrapper: start with lettuce, then add vermicelli noodles, shrimp, carrots, and cucumber.
- Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly from bottom to top, creating a neat, compact roll.
- Repeat the process with remaining wrappers and ingredients.
- For the peanut dipping sauce, whisk together peanut butter, soy sauce, lime juice, and honey in a small bowl until smooth and well combined.
- Serve rolls immediately with the peanut dipping sauce on the side.
Tips
- Water Temperature is Key: Use warm (not hot) water to soften rice paper wrappers. Too hot, and they'll tear; too cold, and they won't soften properly.
- Work Quickly: Rice paper becomes sticky and delicate after soaking, so have all ingredients prepared and ready before you start rolling.
- Don't Overstuff: Less is more! Too many ingredients will make rolling difficult and cause the wrapper to tear.
- Keep a Damp Towel Handy: This prevents rice paper from sticking and helps create smooth, neat rolls.
- Serve Immediately: These rolls are best enjoyed fresh. If you need to prepare in advance, cover with a damp paper towel and plastic wrap to prevent drying out.
- Customize Your Filling: Feel free to swap shrimp with tofu, chicken, or keep it vegetarian with just vegetables.
- Sauce Tip: If your peanut sauce is too thick, thin it with a little warm water or extra lime juice for the perfect dipping consistency.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 15g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 80mg
