Vietnamese Summer Rolls with Shrimp and Peanut Dipping Sauce

Light and refreshing summer rolls filled with shrimp, vermicelli noodles, lettuce, and herbs, served with a creamy peanut dipping sauce. Perfect as a snack or appetizer.

Prep Time

20 minutes

Total Time

30 minutes

Calories

450 kcal

Difficulty

Easy

Equipment

5 items

Cost

£3.28/serving

Season:

☀️ Summer

Meal Type:

Snack•Bread•Appetiser

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

8Rice Paper Wrappers(Approximately 8.5-inch diameter)

£2.50

0.5lbCooked Shrimp(Peeled, deveined, and cooked. Can use pre-cooked shrimp.)

£4.00

4ozVermicelli Rice Noodles(Thin rice noodles)

£1.00

4cupsLettuce(Romaine or Butter lettuce, washed and chopped)

£1.50

0.3cupFresh Mint Leaves(Roughly chopped)

£0.75

0.3cupFresh Cilantro Leaves(Roughly chopped)

£0.75

0.3cupFresh Basil Leaves(Roughly chopped)

£0.75

0.5cupCarrots(Julienned or shredded)

£0.30

0.5cupCucumber(Julienned)

£0.40

0.3cupPeanut Butter(Creamy peanut butter)

£0.40

2tablespoonsHoisin Sauce

£0.20

1tablespoonRice Vinegar

£0.10

1teaspoonSoy Sauce(Or Tamari for gluten-free)

£0.05

1teaspoonHoney(Or maple syrup)

£0.05

2tablespoonsWarm Water(Adjust to desired consistency)

0.5teaspoonSesame Oil(Optional)

£0.10

1tablespoonCrushed Peanuts(Optional, for garnish)

£0.25

Total Cost

£13.10

£3.28 per serving

Instructions

1.
Cook the vermicelli noodles according to package directions. Drain and rinse with cold water. Set aside.
2.
Prepare the peanut dipping sauce: In a small bowl, whisk together peanut butter, hoisin sauce, rice vinegar, soy sauce, honey, and sesame oil (if using). Add warm water, 1 tablespoon at a time, until the sauce reaches your desired consistency. Garnish with crushed peanuts, if desired.
3.
Prepare the filling: Arrange all the ingredients (shrimp, noodles, lettuce, mint, cilantro, basil, carrots, and cucumber) in separate bowls for easy access.
4.
Assemble the rolls: Fill a shallow dish or plate with warm water. Dip one rice paper wrapper into the water for a few seconds, until it becomes pliable but not too soft. Be careful not to oversoak.
5.
Lay the softened rice paper on a clean, flat surface. Place a few shrimp in the center of the wrapper. Top with a small amount of noodles, lettuce, herbs, carrots, and cucumber.
6.
Fold the sides of the rice paper inward, then tightly roll from the bottom up, like a burrito. Repeat with the remaining ingredients.
7.
Serve immediately with the peanut dipping sauce, or store in the refrigerator for up to 24 hours. To prevent the rolls from sticking, wrap them individually in plastic wrap or damp paper towels.

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My Notes

Nutrition Information

Nutrition per serving (250g)

450 kcal / 1883 kJ

Carbs

50g

19% of RDA

Fat

18g

26% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

12 g

13% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

Don't overfill the rice paper wrappers, or they will be difficult to roll and may tear.

If the rice paper sticks to itself, gently moisten your fingers with water.

To make the rolls ahead of time, store them in an airtight container lined with damp paper towels to prevent them from drying out.

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

Cooking Equipment

Large pot

Large bowl

Cutting board

Sharp knife

Shallow dish or plate

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Don't overfill the rice paper wrappers, or they will be difficult to roll and may tear.

If the rice paper sticks to itself, gently moisten your fingers with water.

To make the rolls ahead of time, store them in an airtight container lined with damp paper towels to prevent them from drying out.

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

Vietnamese Summer Rolls with Shrimp and Peanut Dipping Sauce

Ingredients

Instructions