Vietnamese Gluten-Free Shrimp Summer Rolls with Minty Peanut Dipping Sauce

Allergens

Fish, Crustacean Shellfish (shrimp), Tree Nuts (peanuts)

Ingredients

• 1. 20 large rice paper sheets 2. 2 cups of chopped lettuce 3. 1 cup of julienned carrots 4. 1 cup of thinly sliced cucumber 5. 1 lb of peeled and deveined shrimp 6. 1 avocado, thinly sliced 7. 1 cup of fresh mint leaves 8. 1 cup of fresh basil leaves 9. 1 cup of fresh cilantro leaves For the Minty Peanut Dipping Sauce: 10. 1/2 cup of unsalted peanuts 11. 2 tbsp of rice vinegar 12. 2 tbsp of honey 13. 2 tbsp of lime juice 14. 1 tbsp of fish sauce 15. 1 tbsp of minced garlic 16. 1/2 tsp of red pepper flakes 17. 1/4 cup of fresh mint leaves

Instructions

1. In a large bowl, soak rice paper sheets in warm water for 10 15 seconds until softened and pliable.
2. Assemble the summer rolls by placing a softened rice paper sheet on a clean surface.
3. Layer lettuce, carrots, cucumber, shrimp, avocado, mint leaves, basil leaves, and cilantro leaves in the center of the rice paper.
4. Fold the bottom part of the rice paper over the filling, then fold in both sides, and roll up tightly. Repeat for all rolls.
5. Prepare the Minty Peanut Dipping Sauce by blending peanuts, rice vinegar, honey, lime juice, fish sauce, minced garlic, red pepper flakes, and mint leaves until smooth.
6. Serve summer rolls with the dipping sauce on the side.

Chef’s Insight

Use fresh, high-quality ingredients for the best flavor and texture.

Notes

For an extra touch, garnish with additional mint leaves or edible flowers.