Easy Vietnamese Rice Paper Rolls with Peanut Sauce (Print version)
Fresh rice paper rolls filled with shrimp, noodles, vegetables, and herbs, served with a creamy peanut sauce.
# Ingredients:
For the rolls
01 -
10 round rice paper wrappers, 8.5 inch (22 cm)
02 -
4 oz (115 g) dried rice vermicelli noodles
03 -
10 oz (280 g) cooked shrimp, peeled, deveined, and halved lengthwise
04 -
10 small butter lettuce leaves, ribs trimmed
05 -
1 medium carrot, cut into thin matchsticks
06 -
1/2 English cucumber, cut into thin matchsticks
07 -
1 cup (70 g) bean sprouts
08 -
1/2 cup fresh mint leaves
09 -
1/2 cup fresh cilantro leaves
For the peanut sauce
10 -
1/3 cup (85 g) creamy peanut butter
11 -
3 tablespoons hoisin sauce
12 -
2 tablespoons fresh lime juice
13 -
1 tablespoon soy sauce or fish sauce
14 -
1 small garlic clove, finely grated
15 -
1-2 teaspoons chili garlic sauce, optional
16 -
1/4 cup (60 ml) warm water, plus more as needed
17 -
1 tablespoon chopped roasted peanuts, optional for serving
# Instructions:
01 -
Cook or soak the rice vermicelli according to the package directions. Rinse under cool water, drain very well, and cut into shorter lengths with kitchen scissors if needed.
02 -
Whisk peanut butter, hoisin, lime juice, soy sauce or fish sauce, garlic, chili garlic sauce, and warm water until smooth. Add more warm water 1 tablespoon at a time until the sauce is dippable.
03 -
Arrange the shrimp, lettuce, noodles, carrot, cucumber, bean sprouts, mint, and cilantro near your work surface. Fill a wide shallow dish with warm water and dampen a cutting board.
04 -
Dip one rice paper wrapper in warm water for about 5 seconds. Lay it flat on the damp board while it is still slightly firm because it will continue to soften.
05 -
Place 2-3 shrimp halves and a few herb leaves near the top third of the wrapper. Add one lettuce leaf, a small bundle of noodles, carrot, cucumber, and bean sprouts in the center.
06 -
Fold the bottom edge over the filling, fold in the sides, then roll firmly toward the shrimp so they show through the wrapper. Repeat with the remaining wrappers and filling.
07 -
Serve right away with peanut sauce and chopped roasted peanuts if using. If holding briefly, wrap each roll individually in plastic wrap and refrigerate.
# Good to know:
01 -
Best eaten the day they are made.
02 -
Wrap rolls individually if making them up to 6 hours ahead.
03 -
Use gluten-free hoisin and tamari if you need a gluten-free version.