Vietnamese Shrimp Summer Rolls And Peanut Sauce Recipe
Handheld, dippable foods are a great option if you're entertaining, looking for a fun appetizer, or planning a light dinner. Chowhound recipe developer Katie Rosenhouse created these Vietnamese shrimp summer rolls with peanut sauce, and the complementary duo is exactly what we want on our table tonight. Rosenhouse says, "I love summer rolls for their simplicity. What looks like a complicated dish to put together actually comes together in minutes for a satisfying dinner that's fresh, bright, and filling."
This particular rendition is especially fresh and bright, and Rosenhouse points out that while this particular filling is great "for a quick summer meal, you can also switch it up and add pork for a surprisingly hearty dish any time of the year." If you're in the mood for something a little lighter, "with all those delicious veggies and herbs, it's a meal you'll feel good about serving and eating," she says. "You can get the whole family involved in the rolling process." Or, surprise your guests with your creative endeavor and watch them be wowed.
Gather the ingredients for this Vietnamese shrimp summer rolls and peanut sauce recipe
This recipe consists of summer rolls and a dipping sauce. For the latter, you'll need rice vinegar, soy sauce, hoisin sauce, creamy peanut butter, grated fresh ginger, and chopped roasted peanuts. As for the rolls, peel and devein large shrimp (thaw them if they're frozen, too). Next, get dried vermicelli rice noodles, a package of rice paper wrappers, butterhead or green leaf lettuce leaves, medium carrots and a medium cucumber (both peeled and cut into thin matchsticks), shredded red cabbage, scallions (sliced into thin matchsticks), fresh mint leaves, and fresh cilantro leaves.
Step 1: Make peanut sauce
Prepare the peanut sauce: In a medium bowl, whisk to combine vinegar, soy sauce, hoisin, peanut butter, and ginger.
Step 2: Set sauce aside
Add ½ cup water and whisk to combine. Transfer to a serving bowl and top with peanuts; set aside.
Step 3: Boil water
Prepare the summer rolls: In a large pot, bring 2 quarts of water to a boil.
Step 4: Cook shrimp
Add shrimp and cook 2–3 minutes, or until pink and cooked through.
Step 5: Chill shrimp
Drain shrimp and transfer to a bowl filled with ice water; let stand until chilled.
Step 6: Slice shrimp
Drain and slice shrimp in half horizontally; refrigerate until ready to use.
Step 7: Heat water
In a large pot, heat 2 quarts of water until lightly steaming, then remove from heat.
Step 8: Soften noodles
Add noodles and set aside for about 5 minutes or until softened (check package for specific cooking instructions).
Step 9: Finish prepping noodles
Drain and rinse noodles with cold water. Use kitchen shears to snip into smaller pieces.
Step 10: Prep summer roll ingredients
Set up your area with a cutting board, a large bowl of warm water, and all of your summer roll ingredients.
Step 11: Dip wrapper
Dip one spring roll wrapper into the warm water for 10–15 seconds.
Step 12: Move to cutting board
Transfer soaked wrapper to the cutting board
Step 13: Start assembling roll
Place one piece of lettuce in the bottom half of the wrapper. Top with vermicelli noodles.
Step 14: Add vegetables
Top noodles with carrots, cucumber, red cabbage, scallion, mint, and cilantro.
Step 15: Add shrimp
Place 3 pieces of shrimp cut side up in the center of the wrapper, above the vegetables.
Step 16: Roll wrapper
Tightly roll the bottom of the wrapper around the vegetables.
Step 17: Seal wrapper
Fold the sides of the wrapper in to seal.
Step 18: Finish rolling
Roll up the summer roll completely and place seal side down on a serving plate.
Step 19: Assemble remaining rolls
Repeat with remaining wrappers. Space the finished rolls at least ¼ inch apart to keep them from sticking together.
Step 20: Serve
Serve summer rolls immediately with peanut sauce.
What's the difference between Vietnamese spring and summer rolls?
If you're used to eating rolls stuffed with fun ingredients, you might be confused about what distinguishes spring and summer rolls. Rosenhouse says that "the names are often used interchangeably," but they aren't quite the same. She breaks down the two, explaining that "summer rolls, also sometimes called salad rolls, are made with soaked rice paper surrounding mixed vegetables and proteins." Think of fresh ingredients and a light, chewy bite that is great for dipping into creamier sauces.
On the other hand, "Spring rolls can be made in the same way, or fried, and the fried variety is often served with a sweet Vietnamese fish sauce," says Rosenhouse. In this case, expect a crunchy, hot roll that's perfect for dipping into thinner sauces. Both types of rolls are delicious, and ultimately, the one you choose comes down to personal preference.
What other fillings can you add to summer rolls?
Rosenhouse's Vietnamese shrimp summer roll recipe is delightfully tasty and loaded with protein, crunchy vegetables, fresh herbs, and soft rice noodles. It also complements the creamy peanut sauce, making it a winning dish. That being said, there are plenty of ways to customize this recipe based on your favorite ingredients and what's in your fridge. As Rosenhouse points out, "The best part of summer rolls is that you can get creative with the filling."
While you can let your culinary spirit take you on a journey, Rosenhouse offers some suggestions: "Shrimp or pork are traditional, but you can also use shredded rotisserie chicken or any protein you love," she says. "Parsley, mint, cilantro, basil, or any other preferred herbs can be added in, and a colorful assortment of veggies makes for a great presentation." Aside from considering the flavor profile, think about the various textures you can layer into the rolls when considering your own additions and updates.
Vietnamese Shrimp Summer Rolls And Peanut Sauce Recipe
These Vietnamese summer rolls are far simpler to construct than they may seem, and they make for a filling, fresh, and veggie-forward offering.
Ingredients
- For the peanut sauce
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 2 tablespoons hoisin sauce
- ½ cup creamy peanut butter
- ½ teaspoon grated fresh ginger
- 1 tablespoon chopped roasted peanuts
- For the summer rolls
- 1 pound large shrimp, peeled and deveined (thawed if frozen)
- 3 ounces dried vermicelli rice noodles
- 1 (4.7-ounce) package rice paper wrappers (16 wrappers)
- 16 butterhead or green leaf lettuce leaves
- 2 medium carrots, peeled and cut into thin matchsticks
- 1 medium cucumber, peeled and cut into thin matchsticks
- 1 cup shredded red cabbage
- 2 scallions, sliced into thin matchsticks
- ½ cup fresh mint leaves
- ½ cup fresh cilantro leaves
Directions
- Prepare the peanut sauce: In a medium bowl, whisk to combine vinegar, soy sauce, hoisin, peanut butter, and ginger.
- Add ½ cup water and whisk to combine. Transfer to a serving bowl and top with peanuts; set aside.
- Prepare the summer rolls: In a large pot, bring 2 quarts of water to a boil.
- Add shrimp and cook 2–3 minutes, or until pink and cooked through.
- Drain shrimp and transfer to a bowl filled with ice water; let stand until chilled.
- Drain and slice shrimp in half horizontally; refrigerate until ready to use.
- In a large pot, heat 2 quarts of water until lightly steaming, then remove from heat.
- Add noodles and set aside for about 5 minutes or until softened (check package for specific cooking instructions).
- Drain and rinse noodles with cold water. Use kitchen shears to snip into smaller pieces.
- Set up your area with a cutting board, a large bowl of warm water, and all of your summer roll ingredients.
- Dip one spring roll wrapper into the warm water for 10–15 seconds.
- Transfer soaked wrapper to the cutting board.
- Place one piece of lettuce in the bottom half of the wrapper. Top with vermicelli noodles.
- Top noodles with carrots, cucumber, red cabbage, scallion, mint, and cilantro.
- Place 3 pieces of shrimp cut side up in the center of the wrapper, above the vegetables.
- Tightly roll the bottom of the wrapper around the vegetables.
- Fold the sides of the wrapper in to seal.
- Roll up the summer roll completely and place seal side down on a serving plate.
- Repeat with remaining wrappers. Space the finished rolls at least ¼ inch apart to keep them from sticking together.
- Serve summer rolls immediately with peanut sauce.
Nutrition
| Calories per Serving | 165 |
| Total Fat | 5.1 g |
| Saturated Fat | 1.0 g |
| Trans Fat | 0.0 g |
| Cholesterol | 45.7 mg |
| Total Carbohydrates | 21.4 g |
| Dietary Fiber | 3.2 g |
| Total Sugars | 3.9 g |
| Sodium | 163.9 mg |
| Protein | 10.7 g |
