Summer Rolls Recipe

Prepare shrimp and vegetables

If shrimp are uncooked, bring a small pot of salted water to a boil, add shrimp, cook 2–3 minutes until opaque, then drain and cool. Slice each shrimp lengthwise in half (optional) so they lay flat in the roll. Julienne the cucumber and carrot into thin matchsticks. Trim and wash mixed greens and pat dry. Cook rice vermicelli according to package, rinse under cold water, drain well and use only 1/4 cup per two rolls.

Set up assembly station

Fill a large shallow dish or pie plate with warm water (not boiling). Have a clean damp kitchen towel on your work surface and the prepared fillings within arm’s reach (greens, herbs, noodles, vegetables, sliced shrimp and green onion). Keep rice paper wrappers covered with a slightly damp towel to prevent drying once softened.

Soften rice paper

Dip one rice paper wrapper into the warm water for about 8–12 seconds until it becomes pliable but not overly soft (it will continue to soften on the towel). Lay the softened wrapper flat on the damp towel.

Assemble each roll

Place a small handful (about 1/2 cup loosely packed) of mixed greens in the center-bottom third of the wrapper. Top with about 4 basil leaves and 4 mint leaves (if using), 2 tablespoons of rice vermicelli, a few julienned cucumber and carrot sticks, and a few lengthwise slices of green onion. Arrange 4 shrimp halves (or 2 whole shrimp) on top, spaced in a line near the edge closest to you so they will show when the roll is folded.

Roll and seal

Fold the bottom edge of the rice paper up over the fillings, then fold the sides in toward the center. Roll away from you, keeping ingredients compact, until sealed. Press gently to adhere. Repeat with remaining wrappers and fillings to make two rolls (the recipe makes 2 rolls with the quantities given; extra ingredients are provided so rolls are full).

Slice and serve

If desired, trim the ends and slice each roll in half on the bias with a sharp, wet knife for a clean cut. Place on a platter and serve immediately with peanut dipping sauce.

Combine peanut butter, soy sauce, lime juice, honey, rice vinegar, minced garlic and Sriracha (if using) in a small bowl.

Whisk in warm water 1 tablespoon at a time until the sauce reaches a smooth, dippable consistency (about 2–3 tablespoons total). Taste and adjust seasoning: add a touch more soy for salt, lime for brightness, or honey for sweetness.

Transfer to a small serving bowl. If sauce thickens, thin with an extra splash of warm water just before serving.