Paleo Vietnamese Summer Rolls with Minty Lime Dipping Sauce

Allergens

Shrimp, fish sauce (contains shellfish)

Ingredients

• 10 large rice paper wrappers
• 2 cups shrimp, cooked and peeled
• 1 cup vermicelli noodles, cooked
• 1 cucumber, sliced into ribbons
• 1 carrot, julienned
• 1/4 cup mint leaves, fresh
• 1/4 cup cilantro leaves, fresh
• 1/4 cup basil leaves, fresh
• 1 avocado, sliced
• Salt and pepper, to taste Minty Lime Dipping Sauce:
• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 tablespoon honey or maple syrup (for Paleo)
• 1 teaspoon minced garlic
• 1 teaspoon grated ginger
• 1/4 cup mint leaves, fresh

Instructions

1. Fill a large bowl with warm water for soaking rice paper wrappers.
2. Soak each wrapper in the water for about 10 seconds until softened and pliable.
3. Place the soaked wrapper on a clean surface.
4. Layer shrimp, vermicelli noodles, cucumber ribbons, carrot juliennes, mint leaves, cilantro leaves, basil leaves, and avocado slices onto the wrapper.
5. Season with salt and pepper to taste.
6. Fold in both sides of the wrapper and roll tightly like a burrito, then cut in half.
7. Prepare the Minty Lime Dipping Sauce by whisking together lime juice, fish sauce, honey or maple syrup, minced garlic, grated ginger, and mint leaves.
8. Serve the summer rolls with the dipping sauce on the side.

Chef’s Insight

Use fresh, high-quality ingredients for an authentic taste and experience.

Notes

Adjust the seasoning to your taste preference.