Vietnamese Summer Rolls with Jersey Herbs & Shrimp

Fresh and vibrant summer rolls filled with Jersey herbs, succulent shrimp, delicate rice noodles, and crisp vegetables. A light and healthy lunch option, perfect for warm weather.

Prep Time

20 minutes

Total Time

35 minutes

Calories

485 kcal

Difficulty

Easy

Equipment

4 items

Cost

£4.14/serving

Season:

☀️ Summer

Meal Type:

Lunch•Snack•Bread

Cuisine:

Jersey•Asian

Main Ingredient:

Seafood•Rice

Dietary:

Gluten-Free•Dairy-Free

Mood:

Healthy

Ingredients

Servings

12sheetsRice paper wrappers(Ensure they are pliable and not too brittle.)

£2.50

1lbCooked shrimp(Peeled, deveined, and tails removed. Can be boiled, steamed, or grilled.)

£8.00

4ozRice vermicelli noodles(Cooked according to package directions.)

£0.75

1largeCarrots(Julienned or shredded.)

£0.30

1mediumCucumber(Julienned or thinly sliced.)

£0.80

0.5mediumRed bell pepper(Julienned or thinly sliced.)

£0.50

0.3cupFresh mint(Chopped; use Jersey fresh mint if available.)

£0.75

0.3cupFresh basil(Chopped; use Jersey fresh basil if available.)

£0.75

0.3cupFresh cilantro(Chopped; use Jersey fresh cilantro if available.)

£0.75

6leavesLettuce(Butter lettuce or romaine, washed and dried.)

£0.50

0.3cupPeanut butter(Creamy or chunky)

£0.40

2tablespoonsSoy sauce(Low sodium)

£0.10

1tablespoonRice vinegar

£0.10

1tablespoonHoney(Or maple syrup)

£0.15

1teaspoonSesame oil

£0.10

1cloveGarlic(Minced)

£0.05

0.5teaspoonHot sauce(Sriracha or chili garlic sauce)

£0.05

Total Cost

£16.55

£4.14 per serving

Instructions

1.
Prepare all ingredients: Cook rice noodles according to package instructions. Chop vegetables and herbs. Peel and devein shrimp.
2.
Prepare the peanut sauce: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, minced garlic, and hot sauce. Add water, 1 tablespoon at a time, until desired consistency is reached.
3.
Fill a large bowl with warm water. Dip one rice paper wrapper into the warm water for a few seconds until it becomes pliable but not too soft.
4.
Lay the softened rice paper on a flat surface. Place a lettuce leaf in the center, followed by a small portion of rice noodles, carrots, cucumber, bell pepper, and a generous amount of fresh herbs. Arrange 3-4 shrimp halves on top.
5.
Fold the sides of the rice paper inward, then tightly roll the summer roll from the bottom up, like a burrito.
6.
Repeat steps 3-5 with the remaining ingredients.
7.
Serve immediately with peanut sauce for dipping.

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My Notes

Nutrition Information

Nutrition per serving (280g)

485 kcal / 2029 kJ

Carbs

48g

18% of RDA

Fat

19g

27% of RDA

Protein

34g

68% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

15 g

17% of RDA

Sodium

720 mg

31% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

Don't oversoak the rice paper, as it will become too sticky and difficult to handle.

Arrange ingredients in a neat row to make rolling easier.

For a vegetarian option, substitute tofu or avocado for the shrimp.

You can prepare the peanut sauce ahead of time and store it in the refrigerator.

Add bean sprouts or sprouts for more texture and nutrients

Cooking Equipment

Large pot or wok

Large bowl

Cutting board

Sharp knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Don't oversoak the rice paper, as it will become too sticky and difficult to handle.

Arrange ingredients in a neat row to make rolling easier.

For a vegetarian option, substitute tofu or avocado for the shrimp.

You can prepare the peanut sauce ahead of time and store it in the refrigerator.

Add bean sprouts or sprouts for more texture and nutrients

Vietnamese Summer Rolls with Jersey Herbs & Shrimp

Ingredients

Instructions