Vietnamese-Style Summer Rolls with Peanut Sauce

Name: Vietnamese-Style Summer Rolls with Peanut Sauce
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 16
Cuisine: Global
Ingredients: 8 Bibb lettuce leaves, cut in half; 2 teaspoons chile-garlic paste; 16 smalls fresh cilantro sprigs; 177 milliliters natural-style creamy peanut butter; 1 medium English cucumber, peeled and cut into 1/4-by-1/4-by-2-1/2-inch sticks; 32 mediums fresh mint leaves (from about 1 bunch); 1 medium garlic clove, mashed to a paste; 1 Tbsp granulated sugar; 3 Tbsps hoisin sauce; 2 Tbsps freshly squeezed lime juice (from about 1 1/2 medium limes); 85 grams cup mung bean sprouts (about; 256 servings 16 (8-1/2-inch) round rice paper wrappers; 113 grams dried rice stick noodles or rice vermicelli; 3 mediums scallions, quartered lengthwise, then cut crosswise into 2-1/2-inch pieces (white and light green parts only); 2 serrano chiles, stemmed, halved, seeds removed, and thinly sliced lengthwise into 32 pieces (optional); 1 teaspoons toasted sesame oil; 454 grams 24 medium shrimp (about , peeled and deveined; 5 teaspoons soy sauce; 32 fresh basil or Thai basil leaves; 79 milliliters water

Vietnamese-Style Summer Rolls with Peanut Sauce is a dairy free and pescatarian recipe with 16 servings. This hor d'oeuvre has 193 calories, 12g of protein, and 7g of fat per serving. This recipe covers 10% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 50 minutes. If you have creamy peanut butter, chile-garlic paste, hoisin sauce, and a few other ingredients on hand, you can make it. It is perfect for The Fourth Of July.

Instructions

Whisk all of the ingredients together in a medium bowl; set aside.For the summer rolls:Bring a medium saucepan of water to a boil over high heat.

Ingredients you will need

Roll

Water

Equipment you will use

Sauce Pan

Whisk

Bowl

Add the shrimp and cook until bright pink and just opaque, about 1 1/2 minutes.

Ingredients you will need

Shrimp

Drain in a colander and run under cold water until cool. Pat the shrimp dry with paper towels and place on a cutting board.Holding your knife parallel to the cutting board, halve each shrimp horizontally.

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Shrimp

Water

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Cutting Board

Paper Towels

Colander

Knife

Place in a medium bowl, cover with plastic wrap, and refrigerate.Cook the rice noodles according to the package directions.

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Rice Noodles

Wrap

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Plastic Wrap

Bowl

Drain and set aside.

Place all of the ingredients in separate containers and arrange them in the following order around a work surface: rice paper wrappers, shrimp, rice noodles, bean sprouts, mint, basil, cilantro, serrano (if using), cucumber, scallions, and lettuce.

Ingredients you will need

Bean Sprouts

Rice Noodles

Spring Roll Wrappers

Green Onions

Cilantro

Cucumber

Lettuce

Shrimp

Basil

Mint

Place a clean, damp kitchen towel on a work surface. Fill a medium frying pan or wide, shallow dish large enough to hold the rice paper wrappers with hot tap water. Working with 1 wrapper at a time, completely submerge the wrapper until it is soft and pliable, about 15 seconds.

Ingredients you will need

Spring Roll Wrappers

Water

Equipment you will use

Kitchen Towels

Frying Pan

Remove the wrapper from the water and place it on the towel.Working quickly, lay 3 shrimp halves in a row, cut side up, just above the center of the wrapper, leaving about 1 inch of space on each side.

Ingredients you will need

Shrimp

Water

Layer a scant 1/4 cup of the rice noodles over the shrimp, followed by a few bean sprouts, 2 of the mint leaves, 2 of the basil leaves, 1 sprig of cilantro, and 2 pieces of serrano, if using.

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Fresh Basil

Bean Sprouts

Rice Noodles

Mint

Cilantro

Shrimp

Place 4 of the cucumber sticks and 2 of the scallion pieces on either side of the noodle pile.

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Cucumber

Green Onions

Pasta

Roll one piece of lettuce into a cigar shape and place it on top of the noodle pile. Fold the bottom half of the rice paper wrapper over the filling. Holding the whole thing firmly in place, fold the sides of the wrapper in. Then, pressing firmly down to hold the folds in place, roll the entire wrapper horizontally up from the bottom to the top. Turn the roll so that the seam faces down and the row of shrimp faces up.

Ingredients you will need

Spring Roll Wrappers

Lettuce

Pasta

Shrimp

Roll

Place it on a rimmed baking sheet and cover loosely with plastic wrap. Repeat with the remaining wrappers and fillings. Leave 3/4 inch between each summer roll on the sheet so they don’t stick together, and replace the water in the pan or dish with hot tap water as needed. If not serving immediately, keep the summer rolls tightly covered with plastic wrap at room temperature for up to 2 hours.

Ingredients you will need

Roll

Water

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

Frying Pan

Serve with the peanut sauce for dipping.Beverage pairing: Thomas Fogarty Monterey Gewürztraminer, California. Gewürztraminers can be great food wines, as long as they’re not too heavily perfumed and floral. That’s why it can be good to go with a new-world Gewürz over an Alsatian. This wine from California’s Central Coast has beautiful flavors of ginger, white flowers, and lychee that make a nice foil for these toothsome summer rolls.

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Gewurztraminer