Fresh Vietnamese Rice Paper Rolls
Ingredients
- • 12 item rice paper wrappers
- • 225 g cooked shrimp, peeled and deveined
- • 100 g rice vermicelli noodles
- • 12 item lettuce leaves
- • 30 g fresh mint leaves
- • 30 g fresh cilantro
- • 1 item cucumber, julienned
- • 1 large carrot, julienned
- • 1 item avocado, sliced
- • 60 ml hoisin sauce
- • 30 g peanut butter
- • 15 ml lime juice
- • 5 ml sriracha sauce
Instructions
- 1
Cook rice vermicelli according to package directions, drain, rinse with cold water, and set aside.
- 2
Cut cooked shrimp in half lengthwise. Prepare all vegetables by washing and cutting into thin julienne strips.
- 3
Prepare dipping sauce by whisking together hoisin sauce, peanut butter, lime juice, and sriracha with 2-3 tablespoons of warm water until smooth.
- 4
Fill a large bowl with warm water. Dip one rice paper wrapper in water for 3-4 seconds until just softened but still firm.
- 5
Place wet rice paper on a clean work surface. In the center of the lower third, place a lettuce leaf, then add a small handful of noodles, herbs, cucumber, and carrot.
- 6
Place 3 shrimp halves (pink side down) above the vegetables. Add 2-3 avocado slices.
- 7
Fold the bottom edge of the rice paper over the filling, tuck tightly, then fold in the sides and continue rolling tightly.
- 8
Repeat with remaining ingredients. Cover completed rolls with damp paper towels to prevent drying.
- 9
Slice each roll in half diagonally and serve immediately with peanut dipping sauce.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"These vibrant rice paper rolls are perfect for hot summer days and make an impressive appetizer that's surprisingly simple to master. Once you get the hang of rolling, you'll love customizing them with your favorite herbs and vegetables – they're as fun to make as they are to eat!"
