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Easy Vietnamese Summer Rolls Recipe with Creamy Peanut Sauce

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A quick and easy Vietnamese summer rolls recipe featuring fresh shrimp, crunchy vegetables, and a creamy, tangy peanut sauce perfect for a light meal or entertaining.

Ingredients

Scale
  • 12 medium shrimp, peeled, deveined, and halved lengthwise
  • 50g (1.8 oz) rice vermicelli noodles, cooked and cooled
  • Mint leaves
  • Cilantro sprigs
  • 1 cup julienned carrots
  • 1 medium cucumber, thinly sliced
  • 8 leaves butter lettuce or other soft leafy greens
  • Rice paper wrappers (round, thin sheets)
  • 3 tablespoons smooth peanut butter
  • 2 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon honey or maple syrup
  • 1 clove garlic, minced
  • 2–3 tablespoons water (to thin peanut sauce)
  • Optional: dash of chili flakes or sriracha for heat

Instructions

  1. Bring a medium saucepan of water to a boil. Add 50g (1.8 oz) of rice vermicelli and cook for 3 minutes until tender but still firm. Drain and rinse under cold water to stop cooking. Set aside to cool.
  2. If shrimp are not pre-cooked, boil or steam shrimp until pink and opaque, about 2-3 minutes. Drain and cool. Halve each shrimp lengthwise for easy rolling.
  3. Rinse mint leaves, cilantro, and lettuce thoroughly. Pat dry with paper towels. Julienne carrots and slice cucumbers thinly.
  4. In a small mixing bowl, combine 3 tablespoons smooth peanut butter, 2 tablespoons soy sauce, 1 tablespoon fresh lime juice, 1 teaspoon honey, and minced garlic. Whisk until smooth. Add 2-3 tablespoons water gradually to reach a creamy, pourable consistency. Adjust seasoning to taste, adding chili flakes if desired.
  5. Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10 seconds, just until it softens but isn’t too flimsy. Lay it flat on a clean surface or plate.
  6. On the lower third of the softened rice paper, layer a few mint leaves, cilantro sprigs, and a lettuce leaf. Add a small handful of vermicelli noodles, a few carrot and cucumber strips, and 2 shrimp halves.
  7. Fold the sides over the filling, then roll tightly from the bottom up, like a burrito. The rice paper will stick to itself, sealing the roll. Place the finished roll seam-side down on a serving platter.
  8. Repeat soaking and rolling remaining wrappers and fillings until all are used. Cover rolls with a damp towel if making ahead to keep them from drying out.
  9. Serve rolls on a plate with a bowl of creamy peanut sauce for dipping.

Notes

Use warm water (not hot) to soak rice paper to avoid tearing. Do not overfill rolls to prevent breaking. Prepare peanut sauce ahead and thin with water if it thickens. Keep rolls covered with a damp cloth until serving to prevent drying. For gluten-free, use tamari instead of soy sauce. For vegan, replace shrimp with marinated tofu or extra veggies.

Nutrition

Keywords: Vietnamese summer rolls, peanut sauce, fresh spring rolls, shrimp rolls, healthy appetizer, easy summer recipe

Find it online: https://evabakery.com/easy-vietnamese-summer-rolls-recipe-with-creamy-peanut-sauce-tutorial/