Description
I love these fresh homemade Vietnamese-style summer rolls filled with shrimp, avocado, raw veggies and fresh herbs plus a delicious peanut hoisin dipping sauce.
Yield: 12servings | Serving Size: 1roll, 1 tbsp sauce
Ingredients
12rice paper rounds
24large or jumbo peeled and cooked shrimp
1large haas avocado, about 6 oz, sliced into strips
3cupsshredded carrot
3cupsshredded red cabbage
1/4cupcilantro leaves
24basil leaves
24mint leaves
Peanut Dipping Sauce:
1/3cupcreamy peanut butter
1tablespoonreduced-sodium soy sauce*
2tablespoonshoisin sauce*
2teaspoonssriracha
1teaspoongrated ginger
6tablespoonshot water, to thin
Instructions
- Mix together the ingredients for the peanut sauce.
- Take a rice paper wrapper and completely submerge it in hot tap water 10 to 15 seconds, until pliable.
Place the wrapper on a plate or cutting board and top with 2 shrimp, a few avocado slices, 1/4 cup carrots, 1/4 cup cabbage, cilantro, 2 basil leaves and 2 mint leaves.
- Fold the bottom half of the wrapper over the filling, hold the fold in place, tuck in the sides and roll tightly.
Repeat with remaining filling and serve with dipping sauce.
Last Step:
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