Description
Fresh and customizable Vietnamese rice paper rolls filled with shrimp, noodles, and herbs, served with a savory peanut-hoisin dipping sauce.
Ingredients
Scale
- 8 to 10 rice paper wrappers
- 16 medium shrimp, cooked and sliced in half lengthwise
- 100 grams rice vermicelli noodles, cooked
- 8 lettuce leaves (green leaf or butter lettuce)
- 1 handful fresh mint leaves
- 1 handful fresh Thai basil leaves
- 1 handful fresh cilantro
- 1 small carrot, julienned
- 1 small cucumber, julienned
- 1/4 cup hoisin sauce
- 2 tablespoons peanut butter
- 1 clove garlic, minced
- 2 to 3 tablespoons water (to thin sauce)
- 1 tablespoon lime juice
Instructions
- In a small bowl, combine the hoisin sauce, peanut butter, lime juice, minced garlic, and water. Stir until smooth and adjust consistency as needed.
- Cook the rice vermicelli according to package directions, rinse under cold water, drain, and set aside.
- If shrimp aren’t cooked, briefly poach or sauté until opaque and pink, then slice in half lengthwise.
- Fill a large shallow bowl with warm water. Dip one rice paper sheet for about 3 seconds until softened but firm. Lay flat on a clean board.
- Place a piece of lettuce across the bottom third, then layer herbs, noodles, julienned carrot and cucumber, and shrimp halves.
- Fold in the sides and roll tightly from the bottom up like a burrito.
- Repeat with remaining wrappers and ingredients, placing a damp paper towel between layers if stacking.
- Serve immediately with the dipping sauce.
Notes
Keep ingredients dry to prevent sogginess. For a nut-free version, swap peanut butter for sunflower seed butter.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: No Cooking
- Cuisine: Vietnamese
Nutrition
- Serving Size: 2 rolls
- Calories: 220
- Sugar: 5g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 100mg