Shrimp Summer Rolls Recipe
Serves 15. Fresh rolls with vermicelli, cucumber, carrots, and mint. Served with peanut hoisin sauce.
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Ingredients
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Shrimp Summer Rolls
Peanut Hoisin Sauce
Method
Shrimp Summer Rolls
- 1
Prepare the Vermicelli Noodles
Boil water in a pot and cook the vermicelli noodles according to package instructions (usually about 3-5 minutes). Drain and rinse under cold water. Set aside.
- 2
- 3
Prepare the Shrimp
If not already done, peel and devein the shrimp. Cook them until they turn pink and are opaque (about 2-3 minutes per side). Set aside to cool.
- 4
Soak the Rice Paper Wrappers
Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for 10-15 seconds until it softens. Remove and place it on a clean, damp towel.
- 5
Assemble the Rolls
In the center of the softened rice paper, place a small amount of vermicelli noodles, a few strips of cucumber, carrot, a couple of shrimp, and a few mint leaves. If using cilantro, add a few leaves as well.
- 6
Roll the Wrapper
Fold the sides of the rice paper over the filling, then roll it up tightly from the bottom to the top. Repeat this process with the remaining ingredients until all rolls are made.
Peanut Hoisin Sauce
- 7
Mix the Sauce Ingredients
In a bowl, combine the hoisin sauce, peanut butter, soy sauce, rice vinegar, and water. Stir until well combined and smooth.
- 8
Garnish
Sprinkle crushed peanuts on top of the sauce for added texture and flavor.