Light and Fresh Vietnamese Summer Rolls with Shrimp
30m PREP
5m COOK
4 SERVINGS
230 CAL/SERV
Overview
These refreshing summer rolls are packed with fresh vegetables, herbs, and succulent shrimp, served with a tangy peanut dipping sauce.
Macronutrients per serving
48
grams
Protein
15.0g 31%
Fat
8.0g 17%
Carbs
25.0g 52%
Rich in nutrients
Vitamin C
30% DV
Supports immune function
Vitamin A
20% DV
Essential for normal vision
Iron
10% DV
Important for blood production
Calcium
5% DV
Essential for bone health
Omega-3
2% DV
Supports heart health
Ingredients
Main Ingredients
- 16 pieces rice paper wrappers
- 1/2 pound shrimp peeled and deveined
- 1 cup vermicelli noodles cooked
- 1 cup lettuce leaves thinly sliced
- 1/2 cup carrot julienned
- 1/2 cup cucumber julienned
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
Peanut Dipping Sauce
- 1/4 cup peanut butter creamy
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice freshly squeezed
- 1 tablespoon honey
- 1 teaspoon sriracha
- 2 tablespoons warm water
Instructions
- 1 Bring a small pot of water to a boil and cook shrimp for about 2-3 minutes until pink and opaque. Drain and set aside to cool.
- 2 In a bowl, combine peanut butter, soy sauce, rice vinegar, lime juice, honey, sriracha, and warm water. Stir until smooth and set aside.
- 3 Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 5 seconds to soften.
- 4 Lay the softened wrapper flat on a clean surface. In the center, place a few pieces of shrimp, a small amount of noodles, lettuce, carrot, cucumber, mint, and cilantro.
- 5 Fold the sides inward, then tightly roll the wrapper from the bottom to the top, enclosing the filling. Repeat with remaining ingredients.
- 6 Serve the rolls with the peanut dipping sauce on the side.