Prep 15 mins
Cook 15 mins
Fresh tasting summer rolls with a peanut dipping sauce. Can also be served with soy sauce.
- 4 ounces dried thin chinese rice noodles (maifun)
- 12 sheets rice paper
- 24 medium cooked shrimp, cut in half lengthwise
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1 cup fresh basil leaf
- 1 cup finely shredded lettuce or 1 cup green cabbage
- 1 cup mung bean sprouts
- 1 cup matchstick-size strips seeded English cucumber
- 1 cup matchstick-size strips peeled carrots or 1 cup jicama
- 2 tablespoons crunchy peanut butter
- 4 tablespoons hoisin sauce
- 2 tablespoons water
- Place rice sticks in large bowl; add enough hot water to cover.
- Let stand until softened, about 15 minutes.
- Cut into 6-inch lengths; set aside.
- Fill bowl with warm water.
- Add 1 rice-paper sheet and turn until beginning to soften, about 30 seconds (sheet will still be stiff in a few spots).
- Remove from water; drain on kitchen towel.
- Lay four shrimp halves, and a pinch of other ingredients onto bottom third of sheet.
- Leave about a half an inch free on the sides.
- Fold bottom of rice sheet over filling, then fold in ends and roll into tight roll.
- Place roll, seam side down, on plate.
- Repeat with remaining rice-paper sheets.
- Cover with damp paper towel and plastic wrap; chill.
- Cut each roll diagonally into thirds.
- Sauce: Heat peanut butter and hoisin in microwave or over medium heat, stir together, add a few tablespoons of water to get the desired consistency.
Light and fresh, easy to make. We added a little bit of Rice Wine Vinegar and the peanut sauce was great!
I can't wait to make more, more, MORE of these! Left out the fresh mint (I'm a little weird about mint) but otherwise followed this recipe precisely. The summer rolls were easy, fresh, and fabulous!
These were fun to make - a friend showed up and even she got in on the act of making her own rolls. Having an Asian Benriner mandolin slicer makes easy work of preparing the veggies (plus that part is fun too)! We had never made these before and were quite pleased at how well they came out. We used the plum sauce recipe #172468 instead of the peanut sauce because we wanted something a little 'lighter'. Either way these are fun, easy and healthful - thank you for sharing your great recipe with us. Namaste