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Ingredients
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Rice Paper and Filling
Dipping Sauce
Method
Preparation of Fillings
- 1
Cook the Rice Vermicelli
Boil water in a pot. Add rice vermicelli noodles and cook for 3-5 minutes until tender. Drain and rinse with cold water to stop cooking.
- 2
Prepare Shrimp
If using whole shrimp, boil them separately in salted water for about 3 minutes until they turn pink. Remove from heat, cool, and slice in half lengthwise.
- 3
Julienne Carrot
Peel and julienne the carrot into thin strips.
Assembling Summer Rolls
- 4
Soak the Rice Paper
Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it is soft but not too mushy.
- 5
Layer the Fillings
Place the softened rice paper on a clean, flat surface. Lay down a lettuce leaf, a small amount of rice noodles, a few shrimp halves, some julienned carrot, and a mix of herbs (mint, cilantro, basil) towards the bottom third of the rice paper.
- 6
Roll the Summer Roll
Fold the sides of the rice paper over the filling and then roll it up tightly from the bottom to the top. Repeat with remaining ingredients.
Preparing the Dipping Sauce
- 7
Mix the Sauce Ingredients
In a small bowl, combine hoisin sauce, peanut butter, rice vinegar, chili paste, and water. Stir until smooth and well mixed.
