Vietnamese Summer Rolls
Explore this healthy and flavorful Vietnamese Summer Roll recipe perfect for a Paleo diet dinner. Enjoy a taste of Vietnam with every bite!
Allergens
Shrimp
Ingredients
- 12 large rice paper wrappers 8 large shrimp, peeled and deveined 1 cup bean sprouts 1 small cucumber, thinly sliced 1 medium carrot, julienned 2 cups fresh basil leaves 1 avocado, sliced 4 tablespoons peanut sauce (optional)
Instructions
- Fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 5 seconds or until softened. Transfer to a clean work surface.
- Arrange a few shrimp, bean sprouts, cucumber, carrot, and basil leaves in the center of the rice paper. Top with avocado slices.
- Fold the sides of the rice paper over the filling and roll it tightly into a cylinder. Repeat for the remaining ingredients.
- Cut each summer roll diagonally into thirds or serve whole. Serve with peanut sauce on the side, if desired.
Chef’s Insight
The rice paper should be soft but not too wet when dipping into warm water.
Notes
None