Vietnamese Summer Rolls with Grilled Shrimp and Peanut Sauce

Allergens

Shrimp, soy, peanuts

Ingredients

• 24 large shrimp, peeled and deveined
• 12 round rice paper wrappers
• 12 large lettuce leaves, washed and dried
• 6 ounces bean sprouts
• 1 large cucumber, thinly sliced into sticks
• 1 red bell pepper, thinly sliced into sticks
• 1 yellow bell pepper, thinly sliced into sticks
• 2 cups fresh mint leaves
• 2 cups fresh basil leaves
• 1 cup roasted peanuts, coarsely chopped
• 1 lime, cut into wedges
• Peanut Sauce:
• 1/3 cup creamy peanut butter
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 teaspoon sriracha (optional)
• 1/4 cup warm water

Instructions

1. Preheat a grill or grill pan to medium high heat. Thread shrimp onto skewers and brush with olive oil. Grill for 2 3 minutes per side until cooked through and slightly charred. Remove from heat, let cool slightly, and slice in half lengthwise.
2. Fill a large bowl with warm water. Dip one rice paper wrapper into the water until softened, about 10 seconds. Place on a clean surface and repeat with another wrapper, laying it on top of the first to create double layered rolls.
3. Add lettuce leaves, bean sprouts, cucumber sticks, bell pepper sticks, mint leaves, and basil leaves onto the lower layer of rice paper. Top with a few sliced grilled shrimp halves, a sprinkle of roasted peanuts, and drizzle with peanut sauce.
4. Fold the bottom half of the double layered rice paper over the filling, then roll up from the bottom to create a tight roll. Place on a serving plate seam side down, cover with a damp cloth, and repeat with the remaining ingredients.
5. Serve immediately with lime wedges on the side.

Chef’s Insight

To ensure the rice paper doesn't tear during the rolling process, avoid oversoaking it in water.

Notes

The peanut sauce can be made up to a week in advance and stored in the fridge.