Vietnamese rice paper rolls, also known as fresh summer rolls, are loaded with veggies. It's a perfect quick refreshing meal or snack for summer months. Shrimps are great for these rolls, or you can replace it with tofu
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Ingredients (2 servings)
10 sheets of round rice paper
15 small shrimps, cooked and peeled
200g lettuce leaves
50g dried vermicelli noodles
-Handful of mint leaves (optional)
-Handful of coriander (optional)
1 tbsp peanut butter
2 tbsp soy sauce
1 tbsp white vinegar
Make the sauce:
Add all ingredients (except water) to a mixing bowl and mix until combined.
Slowly add water, 1 tbsp at a time, and whisk until creamy and smooth.
Taste and adjust to your preference.
Prep the ingredients:
Finely julienne cucumber, carrot and lettuce, set aside.
Soften vermicelli noodles by soaking in a big bowl of hot water or prepare according to instructions on packet.
Slice prawns in half lengthwise and devein.
Make the rolls:
Fill a plate or a shallow bowl with warm water. Take a sheet of rice paper and submerge it in the water for 2-3 seconds to soften it.
Place on rice paper coriander (cilantro) / mint (if using), 3 prawns, lettuce, carrot, cucumber, and vermicelli noodles.
Fold the left and right sides of rice paper in, then roll firmly from the bottom upwards and seal the roll.
Repeat with remaining sheets of rice paper.
Any leftover sauce can be stored in the fridge for up to 5 days.
Soy sauce can be substituted with liquid aminos.
You can use cilantro instead of coriander.
If not eating the rice paper rolls immediately, wrap them individually in cling wrap to prevent from drying out or sticking together, and store in fridge for up to 1 day.