Originating from Vietnam, fresh summer rolls, or Goi Cuon, are a light and healthy appetizer filled with crisp vegetables, herbs, rice vermicelli, and often shrimp or tofu. Served with a rich, savory peanut dipping sauce, they offer a delightful burst of fresh flavors and textures.
Fresh Summer Rolls & Peanut Sauce
Originating from Vietnam, fresh summer rolls, or Goi Cuon, are a light and healthy appetizer filled with crisp vegetables, herbs, rice vermicelli, and often shrimp or tofu. Served with a rich, savory peanut dipping sauce, they offer a delightful burst of fresh flavors and textures.
Ingredients
- 8 sheets rice paper wrappers 8.5-inch diameter
- 100 g vermicelli rice noodles cooked and cooled
- 200 g cooked shrimp halved lengthwise (or tofu/chicken strips)
- 4 leaves green leaf lettuce cut into strips
- 0.5 cup fresh mint leaves
- 0.5 cup fresh cilantro leaves
- 0.5 cup cucumber julienned
- 0.5 cup carrots julienned
- 0.5 cup creamy peanut butter for sauce
- 2 tablespoons hoisin sauce for sauce
- 1 tablespoon soy sauce for sauce
- 1 tablespoon lime juice freshly squeezed
- 1 tablespoon honey or maple syrup
- 1 clove garlic minced
- 2 tablespoons warm water or more
- 0.1 teaspoon sriracha optional
Instructions
- Prepare the Peanut Dipping Sauce: In a small bowl, whisk together peanut butter, hoisin sauce, soy sauce, lime juice, honey, minced garlic, and sriracha (if using). Gradually add warm water, one tablespoon at a time, until the sauce reaches your desired consistency. Set aside.
- Prepare Fillings: Cook vermicelli noodles according to package instructions. Drain, rinse with cold water, and set aside. Prepare shrimp (if not pre-cooked), lettuce, mint, cilantro, cucumber, and carrots.
- Assemble Summer Rolls: Fill a shallow dish or pie plate with warm water. Dip one rice paper wrapper into the warm water for 15-20 seconds, or until it becomes pliable but not overly soft.
- Layer Ingredients: Lay the softened wrapper flat on a clean, damp surface. Arrange a few pieces of lettuce, a small amount of vermicelli noodles, some shrimp (or protein of choice), mint, cilantro, cucumber, and carrots near the bottom edge of the wrapper, leaving space on the sides.
- Roll the Wrapper: Fold the bottom edge of the wrapper up over the fillings, tucking it snugly. Then, fold in the sides. Roll tightly from the bottom up to create a neat, cylindrical roll.
- Repeat and Serve: Repeat with the remaining wrappers and fillings. Serve the fresh summer rolls immediately or chill them slightly, accompanied by the prepared peanut dipping sauce.
Notes
For variations, try grilled chicken, pork, or fried tofu. Ensure rice paper is softened just enough to be pliable, not soggy. Other dipping options include Vietnamese Nuoc Cham or a spicy sriracha mayo.
