Fresh Summer Rolls

Bright, refreshing, and bursting with flavor, these Fresh Summer Rolls are the perfect no-cook appetizer or light meal for warm weather. This recipe combines tender rice paper wrappers filled with vibrant layers of cooked shrimp, rice vermicelli noodles, crisp julienned vegetables, and a medley of fresh herbs like mint, cilantro, and basil for a delightful mix of textures and tastes. Paired with a creamy hoisin-peanut dipping sauce that's both sweet and savory, these Vietnamese-inspired rolls are as easy to make as they are stunning to serve. Ready in just 40 minutes and ideal for gatherings, these healthy summer rolls are gluten-free, customizable, and a truly crowd-pleasing dish.

Nutriscore Rating: 78/100

Prep Time:40 mins

Cook Time:0 mins

Total Time:40 mins

Servings: 6

Ingredients

• 12 pieces Rice paper wrappers
• 12 pieces Cooked shrimp, peeled and deveined
• 2 ounces Rice vermicelli noodles
• 0.5 cup Fresh mint leaves
• 0.5 cup Fresh cilantro leaves
• 0.5 cup Fresh basil leaves
• 6 large leaves Lettuce leaves
• 1 medium Carrot, julienned
• 1 medium Cucumber, julienned
• 0.25 cup Hoisin sauce
• 2 tablespoons Peanut butter
• 1 tablespoon Soy sauce
• 2 tablespoons Water
• 2 tablespoons Crushed peanuts
• 1 piece Lime wedge

Directions

Step 1

Begin by preparing the rice vermicelli noodles according to the package instructions. Once cooked, drain and rinse them under cold water to cool. Set aside.

Step 2

Prepare your workspace by placing a large shallow dish of warm water, a damp clean kitchen towel, and all your prepared ingredients nearby.

Step 3

Submerge one rice paper wrapper in the warm water for about 5 to 10 seconds until it becomes pliable but not too soft. Be cautious as it will continue to soften as you assemble the roll.

Step 4

Carefully lay the softened rice paper on the damp kitchen towel to prevent sticking.

Step 5

Place 2 pieces of shrimp on the bottom third of the rice paper. Top with a small handful of rice noodles, then add a layer of mint, cilantro, and basil leaves.

Step 6

Next, place half a lettuce leaf, followed by some julienned carrots and cucumber on the pile.

Step 7

Fold the sides of the rice paper inward, then tightly roll from the bottom to the top to enclose all ingredients. Repeat the process with the remaining ingredients to make 12 rolls.

Step 8

Make the dipping sauce by whisking together the hoisin sauce, peanut butter, soy sauce, and water until smooth. Serve the sauce in a small bowl, topped with crushed peanuts.

Step 9

Arrange the summer rolls on a platter and serve with the hoisin-peanut dipping sauce and a lime wedge on the side for squeezing over the rolls just before eating.

Nutrition Facts

Serving size	1108.1 grams (1108.1g)

Amount per serving	% Daily Value*
Calories	1888

Total Fat 50.90g	65%
Saturated Fat 8.20g	41%
Polyunsaturated Fat 6.10g
Cholesterol 352mg	117%
Sodium 2035mg	88%
Total Carbohydrate 286.10g	104%
Dietary Fiber 24.50g	88%
Total Sugars 30.30g
Protein 93.30g	187%

Vitamin D 0IU	0%
Calcium 697mg	54%
Iron 20mg	110%
Potassium 2894mg	62%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.2%

Protein: 18.9%

Carbs: 57.9%