Revitalizing Vietnamese Summer Rolls with Minty Cucumber Sauce
Discover a refreshing and healthy Vietnamese dish with this recipe for Revitalizing Vietnamese Summer Rolls with Minty Cucumber Sauce. Packed with nutrients and flavor, these rolls are perfect for a light meal or snack. Fuel your glow with this energizing culinary adventure!
Allergens
Shellfish (shrimp)
Ingredients
- 12 rice paper wrappers
- 8 large shrimp, peeled and deveined
- 1 cup bean sprouts
- 1 medium carrot, julienned
- 1 cucumber, julienned
- 1 red bell pepper, thinly sliced
- 1 cup fresh basil leaves
- 1 cup fresh mint leaves
- 1/2 cup vermicelli noodles, cooked and drained
Instructions
- Cook the shrimp in boiling water for 3 minutes until pink and opaque. Set aside to cool.
- Prepare a large bowl of warm water. Dip one rice paper wrapper into the water for a few seconds until softened, then place it on a clean kitchen towel.
- Place a shrimp in the center of the wrapper, followed by bean sprouts, carrot, cucumber, red bell pepper, basil leaves, and mint leaves. Top with a small portion of vermicelli noodles.
- Fold the sides of the wrapper over the filling and roll up tightly, enclosing all ingredients within the rice paper. Repeat for the remaining rolls.
Chef’s Insight
Choose ripe red bell peppers for a sweet flavor and vibrant color.
Notes
Use fresh ingredients for the best flavor and texture.