FRESH VIETNAMESE SUMMER ROLLS are made with healthy, light ingredients for the perfect summer appetizer!
In our household, Fresh Vietnamese Summer Rolls are a favorite treat and have been made many, many times. Adding in an amazing peanut dipping sauce, just made them even better this time, and you will be wanting to be adding it in too. We usually stick with hoisin and sriracha for dipping but this peanut sauce has changed everything!!
What makes these Fresh Summer Rolls fantastic? The addition of crunchy veggies, tender shrimp, and cool noodles. A great combination of ingredients wrapped up in a rice wrapper. Soaking the very stiff rice paper quickly helps to soften it up. Then it is laid out on a surface to be filled with your favorite ingredients. They are easy to make and also use common ingredients that can be found in your grocery store.
Vietnamese Summer Rolls are also called Vietnamese Spring Rolls or Goi cuon in Vietnamese. They are a traditional dish usually including pork, prawns, vegetables and bun which is rice vermicelli. We have omitted the pork, you usually don’t see that in the Summer Rolls we have in North America. All the ingredients are then wrapped up in banh trang or more commonly known as rice paper.
- A dish containing 3 Tbsp. warm water (a pie plate works well)
- 10 rice paper wrappers
- Julienned carrots, prepackaged, about equal to one carrot
- 1 small cucumber, julienned
- Bean sprouts
- 1 oz. cooked rice vermicelli noodles
- Fresh mint and cilantro
- 16 cooked shrimp, cut in half length-wise, chilled
- 1/4 cup smooth peanut butter
- 2 1/2 Tbsp. Hoisin sauce
- 2 Tbsp. soy sauce
- 1 clove garlic, crushed
- 1 Tbsp. lime juice
- 3 Tbsp. warm water
- Whisk together the peanut dipping sauce ingredients and then set aside.
- Have all your ingredients ready and out for easy assembly.
- Working with one rice wrapper at a time, dip the wrapper into the water for 15-20 seconds. Don't let it get too soggy, you want it still slightly firm but pliable. Place it on a flat surface, it may stick slightly to wood. Pat the wrapper sightly dry. Place three halved shrimp lined up on the lower half of the wrapper, top with carrots, cucumber, bean sprouts, rice vermicelli, mint sprig and cilantro leaves.
- Roll up the summer roll like a spring roll or burrito, folding in the bottom and sides and place on a serving dish. They may stick to each other slightly but usually pull apart fairly easily. They are best eaten the day of but will keep for lunch the next day if wrapped well with plastic wrap.
- Serve with the peanut dipping sauce, hoisin and sriracha.