Summer Rolls Recipe
Fresh rice paper rolls filled with shrimp, herbs, and vermicelli noodles.
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Ingredients
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Main Ingredients
Herbs and Vegetables
Dipping Sauce
Method
Preparation of Ingredients
- 1
Cook the Shrimp
In a pot of boiling water, add the shrimp and cook for 2-3 minutes or until they turn pink and opaque. Drain and set aside to cool.
- 2
Prepare the Vermicelli Noodles
In a separate pot, bring water to a boil. Add the vermicelli noodles and cook according to package instructions (usually around 3-5 minutes). Drain and rinse under cold water. Set aside.
- 3
Prepare the Vegetables
Julienne the cucumber into thin strips. Wash and dry the lettuce leaves. Rinse the mint and cilantro leaves and set them aside.
Assembling the Rolls
- 4
Soften the Rice Paper
Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds or until it’s soft and pliable. Carefully remove and place it on a clean surface.
- 5
- 6
Roll the Rice Paper
Fold the sides of the rice paper over the filling, then roll it tightly from the bottom to the top to form a roll. Repeat this process with the remaining ingredients.
Preparing the Dipping Sauce
- 7
Mix the Dipping Sauce
In a small bowl, combine peanut butter, soy sauce, rice vinegar, honey, water, and chili flakes. Whisk until smooth and well combined. Adjust seasoning to taste.
