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Fresh Vietnamese Shrimp & Mint Summer Rolls
Prep: 30 minutes
Cook: 5 minutes
Servings: 4
A Roll of Freshness
Transport your taste buds to Southeast Asia with these stunning Vietnamese Summer Rolls. Unlike their fried cousins, these rolls are all about freshness. Translucent rice paper wrappers encase a vibrant filling of succulent shrimp, delicate rice vermicelli, crunchy carrots, and cucumber, with an abundance of fresh mint and cilantro adding an aromatic punch. Paired with a creamy, addictive peanut sauce, they are the perfect light and healthy appetizer.
Materials
- 8 round rice paper wrappers
- 1/2 lb cooked shrimp, peeled, deveined, and halved lengthwise
- 2 oz rice vermicelli noodles
- 1 large carrot, julienned
- 1/2 cucumber, julienned
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- For the Peanut Sauce: 1/2 cup creamy peanut butter, 1/4 cup warm water, 2 tbsp hoisin sauce, 1 tbsp lime juice, 1 tsp soy sauce, 1 clove garlic minced
Preparation
- Cook rice vermicelli according to package directions. Drain and rinse with cold water.
- Prepare all your filling ingredients: have the halved shrimp, cooked noodles, julienned carrot and cucumber, and fresh herbs ready in separate bowls.
- To make the peanut sauce, whisk together all sauce ingredients in a small bowl until smooth. Add more warm water if needed to reach desired consistency.
Cooking
- Fill a shallow dish with warm water. Submerge one rice paper wrapper for 15-20 seconds until soft.
- Lay the wrapper flat. In the lower third, place herbs, noodles, and vegetables.
- Place 3-4 shrimp halves in a row just above the other fillings.
- Fold the bottom edge up over the filling, fold in the sides, then roll tightly from the bottom. The shrimp should be visible through the wrapper.
- Repeat with the remaining ingredients.
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