From Once Upon a Chef
Vietnamese Summer Rolls
- Time
- 45 min
- Makes
- 12
- Ingredients
- 19
14 things you may not have.
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Ingredients
- ⅓ cup creamy peanut butter ((I recommended Skippy brand))
- 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
- 3 oz dried vermicelli rice noodles
- 1½ cups store-bought shredded/matchstick carrots
- 1 cup English cucumber, seeded and julienned, (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-in) 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 (see note))
- 1 cup loosely packed small mint leaves ((if large, roughly chop them))
- 1 cup loosely packed cilantro leaves
Nutrition · per serving
- Calories
- 284 kcal
- Fat
- 1 g
- Fiber
- 3 g
- Sugar
- 4 g
- Sodium
- 355 mg
- Protein
- 5 g
- Cholesterol
- 32 mg
- Carbohydrate
- 37 g
As published by Once Upon a Chef.
The method
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