Fresh Vietnamese Summer Rolls with Shrimp and Peanut Dipping Sauce

Whisk the peanut butter, hoisin, rice vinegar, chili garlic sauce and warm water into a smooth dipping sauce, adding more water if needed.

Serves 4

Ingredients

• 12 round rice paper wrappers
• 24 cooked shrimp, peeled and halved lengthwise
• 3 ounces thin rice vermicelli noodles, cooked and cooled
• 1 cup shredded lettuce
• 1 cup julienned carrot and cucumber
• 1 cup fresh mint, cilantro and Thai basil leaves
• 1/4 cup creamy peanut butter
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 1 teaspoon chili garlic sauce
• 2 tablespoons warm water
• 1 tablespoon chopped roasted peanuts

Instructions

1. Whisk the peanut butter, hoisin, rice vinegar, chili garlic sauce and warm water into a smooth dipping sauce, adding more water if needed.
2. Fill a wide shallow bowl with warm water for softening the wrappers.
3. Dip one rice paper wrapper into the water for about 10 seconds until pliable, then lay it flat on a damp work surface.
4. Arrange four shrimp halves cut-side up in a line across the lower third of the wrapper.
5. Top with a small nest of noodles, lettuce, carrot, cucumber and a few herb leaves.
6. Fold the bottom edge up over the filling, fold in the sides, and roll tightly into a snug cylinder.
7. Repeat with the remaining wrappers, keeping the finished rolls under a damp towel so they stay soft.
8. Halve the rolls on a diagonal and serve with the peanut sauce sprinkled with chopped peanuts.
9. Known as goi cuon, these fresh rolls are a staple of Vietnamese home cooking, prized for being light, cool and entirely no-cook. On a hot July day they capture everything summer eating should be, crisp vegetables and herbs bundled in a delicate wrapper, ready to dip and share.

Nutrition (estimated, per serving)

• Calories: 260 kcal
• Protein: 16g
• Fat: 9g
• Carbohydrates: 30g
• Fiber: 3g
• Sugar: 5g
• Sodium: 460mg