Description
Light, refreshing Vietnamese summer rolls filled with shrimp, vermicelli, and fresh vegetables, wrapped in thin rice paper and served with a creamy peanut sauce. Gluten-free, halal-friendly, and bursting with authentic flavors.
Ingredients
12 large rice paper sheets
24 peeled and deveined shrimp
8 oz vermicelli noodles
1 cup shredded red cabbage slaw
4 cups chopped baby lettuce
1 cup carrot ribbons
8 oz peanut sauce (store-bought or homemade)
2 tbsp hoisin sauce (gluten-free)
2 tbsp diced shallot
1 cup chopped Thai basil (or mint/cilantro)
Instructions
Fill a shallow pan with warm water. Test a rice paper sheet: submerge for 5-8 seconds until pliable. Spread soaked sheet on a clean surface
Arrange 2 shrimp, 2 tbsp vermicelli, 1 tbsp cabbage, 1 cup lettuce, 2 tbsp carrot ribbons, 1 tbsp shallot, and 1 tsp herbs on the lower third of the sheet
Roll tightly by tucking sides in and tucking the bottom upwards
Dip the seam in peanut sauce to seal. Cut rolls in half diagonally
Lay out remaining ingredients for assembly. Repeat with remaining rice papers
Serve with peanut sauce drizzled over rolls and hoisin sauce on the side for dipping
Notes
Check hoisin sauce for gluten-free certification
Substitute Thai basil with mint or cilantro for different flavor profiles
Keep rice papers in shallow warm water while assembling to maintain flexibility
Chop ingredients into uniform sizes for even distribution
Store unrolled rice papers in an airtight container for up to 2 hours
- Prep Time: 25
- Cook Time: 5
- Category: Trending
- Method: Rolling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 4 summer rolls
- Calories: 340
- Sugar: 5g
- Sodium: 6g
- Fat: 20g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 120mg
