Salads > International Salads > Asian Salads > Vietnamese Summer Rolls with Peanut Sauce Recipe

Fresh Vietnamese Summer Rolls with Creamy Peanut Sauce

Learn how to make delicious and healthy Vietnamese summer rolls (Gỏi cuốn) filled with fresh vegetables, herbs, and shrimp, served with a flavorful homemade peanut sauce. This recipe is perfect as a light lunch, appetizer, or snack.

Prep Time
30 minutes
Cook Time
5 minutes (for noodles)
Servings
6 servings (2 rolls per serving)
Ingredients
  • 12 wrappers Rice paper wrappers
  • 1 lb Cooked shrimp
  • 4 oz Rice vermicelli noodles
  • 6 cups Lettuce leaves
  • 1/2 cup Fresh mint leaves
  • 1/2 cup Fresh cilantro leaves
  • 1 large Carrots
  • 1/2 large Cucumber
  • 1 cup Bean sprouts
  • 1/4 cup Peanut butter
  • 2 tbsp Hoisin sauce
  • 2 tbsp Warm water
  • 1 tbsp Rice vinegar
  • 1 tsp Soy sauce
  • 1 tsp Honey
  • 1 clove Garlic
  • 1/2 tsp Sriracha

Preparing the Ingredients

Cook the rice vermicelli according to package directions. Drain and rinse with cold water to prevent sticking. Set aside. Prepare all vegetables: julienne carrots and cucumber, wash and dry lettuce, mint, cilantro, and bean sprouts. Peel, devein, and cook the shrimp (if not already cooked). Slice the shrimp in half lengthwise for easier rolling.

Making the Peanut Sauce

In a small bowl, whisk together peanut butter, hoisin sauce, warm water, rice vinegar, soy sauce, honey, garlic, and sriracha until smooth. Adjust the amount of sriracha to your preferred level of spice. Add more warm water, one tablespoon at a time, if needed to reach your desired consistency.

Assembling the Summer Rolls

Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for a few seconds until it becomes pliable but not too soft (about 5-10 seconds). Lay the wrapper on a clean, flat surface (like a cutting board). Arrange a few lettuce leaves, rice vermicelli noodles, shrimp slices, carrots, cucumber, bean sprouts, mint, and cilantro in the center of the wrapper. Fold the sides of the wrapper inward, then tightly roll the wrapper from the bottom up, like a burrito. Repeat with the remaining ingredients.

Serving and Storage

Serve the summer rolls immediately with the peanut sauce for dipping. If not serving immediately, cover the rolls with a damp paper towel and store them in an airtight container in the refrigerator for up to 24 hours. Prepare the peanut sauce in advance and store in a separate airtight container in the refrigerator.

Nutrition Facts Estimated per 100g of product

Calories: 150kcal, Carbohydrates: 15g, Protein: 8g, Fat: 7g (Note: These values are estimates and can vary based on specific ingredients and portion sizes.)

Other Considerations for Nutrition

This recipe is naturally gluten-free (using rice paper and gluten-free soy sauce). Adjust peanut sauce ingredients (e.g., honey) to suit dietary needs. For a vegan option, replace the shrimp with tofu or additional vegetables.

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FAQ

  • Can I use other protein options besides shrimp?

    Yes, you can use cooked chicken, pork, tofu, or even just add more vegetables for a vegetarian option.
  • How do I prevent the rice paper wrappers from tearing?

    Do not over-soak the wrappers in water. They should be pliable but not too soft. Work quickly and carefully when assembling the rolls.
  • Can I make the peanut sauce ahead of time?

    Yes, the peanut sauce can be made ahead of time and stored in the refrigerator for up to a week.
  • What other dipping sauces can I use?

    Nuoc cham (Vietnamese dipping sauce), sweet chili sauce, or even a simple soy sauce with a squeeze of lime are all great options.