If you’re craving something fresh, light, and bursting with vibrant flavors, you need to try this Vietnamese Summer Rolls with Shrimp, Herbs, and Peanut Dipping Sauce Recipe. These summer rolls are the perfect harmony of tender cooked shrimp, crisp herbs, crunchy veggies, and silky rice noodles, all wrapped delicately in translucent rice paper. Paired with a rich and creamy peanut dipping sauce that’s tangy and mildly spicy, this dish makes for an utterly satisfying appetizer or light meal that feels like a celebration with every bite.
Ingredients You’ll Need
The beauty of this Vietnamese Summer Rolls with Shrimp, Herbs, and Peanut Dipping Sauce Recipe lies in its simple, fresh ingredients. Each one plays a crucial role in delivering a perfect balance of texture and flavor, from the herbaceous punch of mint and cilantro to the luscious creaminess of the peanut sauce.
- ⅓ cup creamy peanut butter: Provides the base for that irresistibly smooth and nutty dipping sauce.
- ¼ cup hoisin sauce: Adds a sweet and savory depth to the sauce that complements the shrimp perfectly.
- ½ cup water: Helps thin the peanut sauce to a perfect dipping consistency.
- 1 tablespoon sriracha: Brings mild heat—feel free to double for extra spice!
- 1 tablespoon rice wine vinegar: Adds acidity and brightness to the peanut sauce and salad mix.
- 1 clove garlic, roughly chopped: Infuses the peanut sauce with aromatic flavor.
- ¾ teaspoon salt: Balances the flavors in the sauce just right.
- 3 ounces dried vermicelli rice noodles: Light and tender noodles add a satisfying texture inside the rolls.
- 1½ cups shredded/matchstick carrots: Gives a crunchy, colorful freshness.
- 1 cup julienned seeded English cucumber: Cools and adds a crisp, watery snap.
- 3 scallions, thinly sliced: Offers a subtle oniony sharpness.
- 2 tablespoons rice wine vinegar: Used in the veggie mix to enhance brightness.
- 2 teaspoons fish sauce: Adds an umami punch to the salad.
- 2 teaspoons sugar: Balances the savory and sour elements in the veggie mix.
- 12 (8½-inch) rice paper wrappers: The translucent wrapper that holds all these fresh flavors together.
- 12 bibb or butter lettuce leaves: Provides a crisp, tender bed for the filling.
- 24 medium cooked shrimp, halved lengthwise: Juicy, protein-rich stars of the rolls.
- 1 cup loosely packed small mint leaves: Adds refreshing brightness.
- 1 cup loosely packed cilantro leaves: Brings herbaceous complexity.
How to Make Vietnamese Summer Rolls with Shrimp, Herbs, and Peanut Dipping Sauce Recipe
Step 1: Whip up the Peanut Dipping Sauce
Start by blending the peanut butter, hoisin sauce, water, sriracha, rice wine vinegar, garlic, and salt until you get an ultra-smooth, creamy dipping sauce. This sauce is the glue that ties all the flavors together, so make sure it’s velvety and perfectly balanced.
Step 2: Cook and Cool the Vermicelli Noodles
Boil the rice noodles until tender—this only takes around 3 minutes. Then rinse under cold water to stop the cooking and drain thoroughly. Setting them aside to dry a bit ensures they won’t make the rolls soggy.
Step 3: Toss the Veggies
Combine the shredded carrots, julienned cucumber, thinly sliced scallions, rice wine vinegar, fish sauce, and sugar in a bowl. Toss everything together so each bite is bright, fresh, and perfectly seasoned.
Step 4: Soften the Rice Paper Wrappers
Fill a pie plate or shallow bowl with room temperature water. Dip one rice paper wrapper for about 5 to 10 seconds until just soft and pliable. Take care not to soak it too long to avoid tears—handle gently and place on a clean surface.
Step 5: Layer the Fresh Ingredients
On the softened wrapper near the center-left, arrange 3 cilantro leaves, 3 mint leaves, and 4 shrimp halves, cut side up, in a neat row. Place a bibb lettuce leaf in your hand and pile on about a quarter cup each of the carrot/cucumber mixture and vermicelli noodles. Position this filling to the right of the shrimp on the rice paper.
Step 6: Roll Up the Summer Roll
Fold the edge of the wrapper closest to you snugly over the lettuce and filling, keeping everything tightly wrapped. Fold in the sides, then continue rolling firmly until you reach the shrimp side, sealing the seam of the rice paper. Set rolled wraps seam-side down on a baking sheet; cover with a damp towel to keep moist. Repeat with the remaining ingredients, refreshing the water as needed.
Step 7: Serve and Enjoy
If you want, slice each roll in half crosswise for easy dipping and sharing. Serve alongside the luscious peanut dipping sauce and watch these delicate treats disappear fast!
How to Serve Vietnamese Summer Rolls with Shrimp, Herbs, and Peanut Dipping Sauce Recipe
Garnishes
Sprinkle with freshly chopped peanuts or extra mint leaves for added crunch and freshness. A wedge of lime on the side offers a bright citrus kick that lifts all the flavors beautifully.
Side Dishes
Pair these rolls with a simple bowl of hot Pho or a light Asian cucumber salad for a well-rounded, refreshing meal. Jasmine rice or crispy spring rolls also complement them perfectly.
Creative Ways to Present
Serve these rolls whole for elegant finger food or stacked on a colorful platter with the peanut sauce in a pretty bowl front and center. Wrapping each roll individually in lettuce leaves can make for a fun interactive eating experience at casual gatherings or parties.
Make Ahead and Storage
Storing Leftovers
You can prepare these summer rolls a few hours ahead and store them covered with a damp towel and plastic wrap in the refrigerator. Allow them to sit at room temperature for about 15 minutes before serving to take off the chill and restore their fresh texture.
Freezing
These rolls are best enjoyed fresh and do not freeze well. The rice paper tends to become brittle and the fresh fillings soggy after freezing, so it’s recommended to make and consume them within the same day.
Reheating
Since the rolls feature fresh, cold ingredients and rice paper wrappers, reheating is not advised. Instead, whip up the peanut dipping sauce and fresh fillings again if needed for a new batch.
FAQs
Can I use cooked shrimp or raw shrimp for this Vietnamese Summer Rolls with Shrimp, Herbs, and Peanut Dipping Sauce Recipe?
You can use either, but cooked shrimp is easiest and most convenient. If you prefer to cook raw shrimp yourself, a quick blanch in boiling water until pink and then shocking in ice water is best to keep them tender and juicy.
What can I substitute for fish sauce in the recipe?
If you need to avoid fish sauce, try soy sauce or tamari for a vegetarian-friendly umami element, but keep in mind it will alter the authentic flavor profile slightly.
How long can I keep these summer rolls fresh?
Properly wrapped and refrigerated, they stay fresh for up to 4 hours. Beyond that, the rice paper wrapper may become tougher and the veggies less crisp.
Is there a gluten-free option for the peanut dipping sauce?
Absolutely! Just make sure you use gluten-free hoisin sauce and rice noodles, which are usually naturally gluten-free, and check your sriracha label for any gluten ingredients.
Can I make these summer rolls vegan?
Yes! Simply swap the shrimp for tofu or avocado slices, and substitute fish sauce in the salad with a splash of soy sauce or tamari for a delicious vegan twist.
Final Thoughts
This Vietnamese Summer Rolls with Shrimp, Herbs, and Peanut Dipping Sauce Recipe is truly one of those dishes that feels like a little gift to your taste buds. Its fresh ingredients, vibrant herbs, and creamy peanut sauce come together so beautifully you’ll want to make it again and again. So, gather up these simple ingredients, roll up some happiness, and share a delicious bite of Vietnam right at your own table.
Print
Vietnamese Summer Rolls with Shrimp, Herbs, and Peanut Dipping Sauce Recipe
- Total Time: 45 minutes
- Yield: 12 servings (2 rolls per serving)
Description
Vietnamese Summer Rolls are fresh, light, and packed with vibrant flavors and textures. These rolls feature soft rice paper wrappers filled with vermicelli noodles, crisp vegetables, flavorful herbs, and cooked shrimp, served with a creamy, spicy peanut hoisin dipping sauce. This recipe is perfect as an appetizer or a healthy snack and offers a delightful balance of sweet, savory, and spicy notes.
Ingredients
Dipping Sauce
- ⅓ cup creamy peanut butter (recommended: Skippy)
- ¼ cup hoisin sauce
- ½ cup water
- 1 tablespoon sriracha (double for a spicier sauce)
- 1 tablespoon rice wine vinegar
- 1 clove garlic, roughly chopped
- ¾ teaspoon salt
Roll Filling
- 3 ounces dried vermicelli rice noodles
- 1½ cups store-bought shredded/matchstick carrots
- 1 cup julienned seeded English cucumber, from 1 small cucumber
- 3 scallions, light and dark green parts, thinly sliced
- 2 tablespoons rice wine vinegar
- 2 teaspoons fish sauce
- 2 teaspoons sugar
- 12 (8½-inch) rice paper wrappers
- 12 bibb or butter lettuce leaves (from 1 to 2 heads; remove any hard ribs)
- 24 medium-sized cooked shrimp, halved lengthwise
- 1 cup loosely packed small mint leaves (if large, roughly chop them)
- 1 cup loosely packed cilantro leaves
Instructions
- Prepare Peanut Dipping Sauce: In a blender, combine the peanut butter, hoisin sauce, water, sriracha, rice wine vinegar, garlic, and salt. Purée until smooth. Transfer the sauce to a bowl and set aside for dipping.
- Cook Vermicelli Noodles: Bring a large pot of water to a boil. Add the dried vermicelli rice noodles and cook until tender, about 3 minutes. Drain the noodles, rinse them under cold water to cool, and drain again. Spread them on a large plate and set aside to dry.
- Prepare Vegetable Mixture: In a medium bowl, combine the shredded carrots, julienned cucumber, sliced scallions, rice wine vinegar, fish sauce, and sugar. Toss thoroughly to evenly distribute the flavors.
- Soften Rice Paper Wrappers: Fill a pie plate or large shallow dish with room-temperature water. Immerse one rice paper wrapper for 5 to 10 seconds until slightly softened. Remove carefully with both hands and lay flat on a clean surface.
- Assemble Rolls: On each softened wrapper, place 3 cilantro leaves and 3 mint leaves slightly left of center. Arrange 4 shrimp halves, cut side up, in a row over the herbs. Hold a bibb or butter lettuce leaf in your hand and fill it with approximately ¼ cup of the carrot and cucumber mixture and ¼ cup of the cooked noodles. Place this lettuce and filling to the right of the shrimp on the wrapper.
- Roll Up the Summer Rolls: Lift the edge of the rice paper closest to the filling and roll it snugly over the lettuce, carrots, and noodles, ensuring the filling is tightly encased. Continue rolling toward the shrimp and herbs, folding in the sides of the wrapper toward the center to seal the roll completely. Place the finished roll seam side down on a baking sheet, leaving space between rolls to prevent sticking. Cover with a damp towel. Repeat this process for the remaining wrappers and ingredients, replenishing the soaking water as needed.
- Serve: Optional: Cut each summer roll in half crosswise before serving. Serve rolls with the peanut hoisin dipping sauce prepared earlier.
- Optional Shrimp Cooking: If cooking shrimp yourself, start with shell-on shrimp. Prepare an ice bath by filling a large bowl with ice and cold water and set it near the stove. Bring a large pot of water to boil, add the shrimp, and cook for 1 to 2 minutes until bright pink (the water does not need to return to a boil). Drain shrimp and immediately transfer to the ice bath to stop cooking. Let chill for 15 minutes, then peel and halve shrimp lengthwise for use in rolls.
- Make-Ahead Instructions: Summer rolls can be prepared a few hours in advance. After rolling, cover the baking sheet tightly with plastic wrap, keep the damp towel underneath, and refrigerate. Before serving, let rolls sit at room temperature for about 15 minutes to remove chill.
- Serving Suggestion: Each serving includes 2 summer rolls and approximately 3 tablespoons of peanut hoisin sauce.
Notes
- For a spicier dipping sauce, increase the sriracha to 2 tablespoons.
- Use cooked shrimp for convenience, or cook fresh shrimp using the method described in the instructions.
- Remove hard ribs from lettuce leaves to ensure easy rolling and pleasant texture.
- Keep the rice paper wrappers covered with a damp towel while assembling to prevent drying out.
- Summer rolls are best consumed the same day but can be stored refrigerated for a few hours as noted in the make-ahead instructions.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vietnamese
