Mouthwatering Vietnamese Shrimp Summer Rolls with Peanut Sauce – A Fresh and Delicious Snack!

Allergens

Shrimp, Nuts (peanuts)

Ingredients

• 20 large shrimp, peeled and deveined
• 1 pack of rice paper wrappers (20 sheets)
• 1 cup bean sprouts
• 1 large carrot, julienned
• 1 cucumber, thinly sliced
• 1 cup fresh cilantro leaves
• 1 cup fresh mint leaves
• 1 cup lettuce leaves, torn into bite
• sized pieces
• 1/2 cup unsalted peanuts, chopped Peanut Sauce:
• 1/3 cup creamy peanut butter
• 1/4 cup warm water
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sriracha, optional
• Juice of 1 lime

Instructions

1. In a large bowl, combine the peanut butter, warm water, soy sauce, rice vinegar, honey, sriracha (if using), and lime juice. Whisk until smooth. Set aside.
2. Boil water in a pot and add shrimp, cooking for 3 4 minutes or until pink and fully cooked. Remove from heat and let cool. Slice the cooked shrimp into thin strips.
3. Fill a large shallow bowl with warm water. Dip one rice paper sheet into the water until softened but not soggy, about 10 seconds. Transfer to a clean damp cloth or plate.
4. Place 2 3 shrimp slices, bean sprouts, carrot, cucumber, cilantro leaves, mint leaves, and lettuce on the bottom third of the rice paper. Top with a few chopped peanuts.
5. Fold in the sides of the rice paper over the filling, then roll up tightly like a burrito. Repeat with remaining ingredients and rice paper sheets.
6. Slice each summer roll in half diagonally on a bias and serve immediately with peanut sauce for dipping.

Chef’s Insight

The key to perfect summer rolls is to use fresh ingredients and not overfill the rice paper. This ensures the roll remains tight and doesn't fall apart when sliced.

Notes

Serve with additional cucumber or carrot sticks for added crunch and a refreshing dipping sauce.