Summer Roll(3) Recipe

Prepare shrimp

If shrimp are not cooked, bring a pot of water to a boil, add shrimp and cook 2–3 minutes until opaque; drain and cool. Slice each shrimp lengthwise in half if large to make 2 halves per shrimp. For this recipe use 3 shrimp per roll (9 shrimp total) and set aside.

Cook noodles

Place vermicelli rice noodles in a large heatproof bowl and pour enough boiling water over them to cover. Soak 3–5 minutes until tender but still slightly firm. Drain thoroughly and rinse under cold water to stop cooking. Drain and toss lightly to prevent clumping; trim to about 3–4 inch lengths if desired.

Prep vegetables

Wash and dry lettuce, cilantro, and mint. Shred or tear lettuce into pieces that will sit inside the roll without overfilling. Julienne carrot and cucumber into thin matchsticks. Thinly slice red onion. Place each component in its own small bowl for assembly.

Soften rice paper

Fill a wide shallow bowl or pie plate with warm water (not boiling). Dip one rice paper wrapper into the water for 5–8 seconds until it just becomes pliable but still slightly firm (it will continue to soften on the work surface). Lay the softened wrapper flat on a clean damp towel or cutting board.

Assemble rolls

On the lower third of the rice paper, place 1 lettuce leaf, a small handful (about 15–20 g) of drained noodles, a few carrot and cucumber matchsticks, a little red onion (1–2 tsp), and a couple sprigs of cilantro and mint. Arrange 3 shrimp halves (or 1–2 whole shrimp depending on size) with the cut/smooth side facing up near the edge so they show through the wrapper. Do not overfill.

Roll and seal

Fold the bottom edge of the wrapper up over the filling, tuck in the sides snugly, then roll away from you like a burrito, keeping firm pressure to create a tight cylinder. The wrapper will stick to itself—press seam gently to seal. Repeat to make 3 rolls; use remaining wrappers for extra or save for another use.

Store briefly (optional)

If making ahead, place finished rolls seam-side down on a tray lined with a damp towel and cover with plastic wrap to keep moist for up to 2 hours. Do not refrigerate on a dry surface or they will harden.

In a small bowl, whisk together rice vinegar, lime juice, sugar, water, and fish sauce until sugar dissolves. Taste and adjust: add more sugar for sweetness, more lime for brightness, or more fish sauce for saltiness. Stir in chili flakes if using. Chill or serve at room temperature alongside the rolls.

In a small mixing bowl, combine peanut butter and hoisin sauce. Add soy sauce, minced garlic, lime juice, and sriracha if using. Gradually whisk in warm water, one tablespoon at a time, until the sauce reaches a smooth, pourable dipping consistency (about 2–3 tbs). Transfer to a serving dish and sprinkle crushed peanuts on top.