Vietnamese Summer Roll (2 Pcs) Recipe

Prepare noodles and proteins

Bring a small pot of water to a boil. Remove from heat, add rice vermicelli and soak 3–4 minutes until just tender. Drain and rinse under cold water; drain well and toss lightly with a few drops of neutral oil to prevent sticking. If pork is not cooked, simmer a thin 100–150 g pork loin in simmering water for 8–10 minutes until cooked through, then chill and thinly slice. If shrimp are raw, poach in simmering water 1–2 minutes until pink, then cool and butterfly or halve lengthwise.

Prep vegetables and herbs

Pat lettuce leaves dry and trim to fit rice paper. Julienne cucumber and carrot into matchsticks about 6 cm long. Blanch bean sprouts in boiling water for 10–15 seconds, then shock in cold water and drain. Pick basil, mint and cilantro leaves from stems; keep leaves whole.

Soften rice paper

Fill a shallow wide bowl or pie plate with warm water (not boiling). Submerge one rice paper wrapper for 6–8 seconds until pliable but still slightly firm — it will continue to soften on the work surface. Transfer to a clean damp tea towel or work surface.

Assemble each roll

Place a lettuce leaf centered on the lower third of the softened wrapper. Arrange a small handful (about 20 g) of drained vermicelli on top of the lettuce. Lay 1 shrimp (halved cut-side down) and a few slices of pork above the noodles so shrimp are visible when rolled. Add a small handful of cucumber, carrot, bean sprouts, and 2 leaves each of basil, mint and cilantro. Do not overfill — leave a 2–3 cm border on each side.

Roll tightly

Fold the bottom edge of the wrapper over the filling, tuck gently, then fold the left and right edges in toward the center. Continue to roll away from you tightly but gently until sealed. Place seam-side down on a plate. Repeat with the second wrapper and remaining ingredients (use remaining shrimp/pork and fillings).

Finish and serve

If making ahead, cover the assembled rolls with a damp towel and refrigerate up to 4 hours (best within 2 hours). Let sit at room temperature 10 minutes before serving if chilled. Cut each roll in half on the diagonal if desired and serve with dipping sauce.

In a small bowl combine hoisin sauce and peanut butter. Add warm water one tablespoon at a time and whisk until a smooth, slightly thick pourable consistency is reached (about 2 tbs water total). Stir in soy sauce, lime juice and minced garlic. Taste and adjust: add more lime for brightness, more water to thin, or more peanut butter for richness. If you like heat, stir in chili flakes or a squirt of Sriracha.

Transfer to a small serving bowl and sprinkle crushed roasted peanuts over the top. Serve alongside the summer rolls for dipping.