Vietnamese Summer Rolls with Peanut Dipping Sauce

  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Soups and starters

Makes 4 rolls

Prep: 40-45 minutes

Difficulty Level: Medium


For Sauce 

  • 1 small fresh chili, seeds and vein removed
  • 1 tspThai fish sauce
  • 2 tbsp seasoned rice wine vinegar
  • 1 tsp Tamari sauce
  • 1 tsp brown sugar
  • 1 tbsp freshly squeezed lime juice


For Rolls

  • 2 carrots
  • 1 small cucumber
  • 1 scallion, cut into 4 pieces
  • ¼ cup fresh cilantro4 large sheets rice paper
  • 8 large shrimp, cooked, peeled, and cut in half lengthwise 
  • 1 oz. rice vermicelli noodles, cooked according to package instructions
  • 1 cup bean sprouts
  • 8 large mint leaves

  1. Using Braun’s Multiquick 7 hand blender with 1.5 cup chopper attachment, finely chop chili pepper by pulsing on high speed. Add to small bowl with fish sauce, vinegar, Tamari sauce, brown sugar, and lime juice.  Set aside.
  2. Using the MultiQuick 7 food processor with its julienne insert, julienne the carrots, place in a bowl and repeat with cucumber. In the 1.5 cup chopper attachment, chop the scallion by pulsing on high speed. Remove to a small bowl and then repeat with the cilantro and put in a small bowl.
  3. Soak a sheet of rice paper in warm water for 10 seconds, and move to a damp paper towel. Place 4 slices of shrimp on the rice paper, cut side up. Place 1/4 of the noodles on top of the shrimp, then top with 1/4 of the carrots, the cucumber, bean sprouts, scallion, cilantro, and 2 mint leaves. Fold up two opposite sides of the rice paper to the center. Then fold up other sides to seal shrimp, noodles and vegetable inside.  Repeat with remaining 3 summer rolls. Serve with sauce.

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