https://gutomna.com/vietnamese-style-summer-rolls-peanut-sauce-recipe Fill a medium frying pan or wide, shallow dish large enough to hold the rice paper wrappers with hot tap water. Working quickly, lay 3 shrimp halves in a row, cut side up, just above the center of the wrapper, leaving about 1 inch of space on each side. The rice stick noodles and rice paper wrappers can be found in most Asian grocery stores. Vietnamese-Style Summer Rolls with Peanut Sauce, 3/4 cup natural-style creamy peanut butter, 2 tablespoons freshly squeezed lime juice (from about 1 1/2 medium limes), 24 medium shrimp (about 1 pound), peeled and deveined, 4 ounces dried rice stick noodles or rice vermicelli, 16 (8-1/2-inch) round rice paper wrappers, 32 medium fresh mint leaves (from about 1 bunch), 2 serrano chiles, stemmed, halved, seeds removed, and thinly sliced lengthwise into 32 pieces (optional), 1 medium English cucumber, peeled and cut into 1/4-by-1/4-by-2-1/2-inch sticks, 3 medium scallions, quartered lengthwise, then cut crosswise into 2-1/2-inch pieces (white and light green parts only). Dip them in the peanut sauce and enjoy. Add the shrimp and cook until bright pink and cooked through (135ºF), about 5 minutes. Place ¼ cup of noodles on top of the shrimp and layer with 2 mint leaves, 2 basil leaves, 1 sprig of cilantro, 1 tablespoon of bean sprouts, and 2 pieces of serrano. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). Place the ingredients for the peanut sauce in a food processor or blender. Layer a scant 1/4 cup of the rice noodles over the shrimp, followed by a few bean sprouts, 2 of the mint leaves, 2 of the basil leaves, 1 sprig of cilantro, and 2 pieces of serrano, if using. 3/4 cup natural-style creamy peanut butter, 2 tablespoons freshly squeezed lime juice (from about 1 1/2 medium limes), 24 medium shrimp (about 1 pound), peeled and deveined, 4 ounces dried rice stick noodles or rice vermicelli, 16 (8-1/2-inch) round rice paper wrappers, 32 medium fresh mint leaves (from about 1 bunch), 2 serrano chiles, stemmed, halved, seeds removed, and thinly sliced lengthwise into 32 pieces (optional), 1 medium English cucumber, peeled and cut into 1/4-by-1/4-by-2-1/2-inch sticks, 3 medium scallions, quartered lengthwise, then cut crosswise into 2-1/2-inch pieces (white and light green parts only). Pulse or blend until smooth. They're packed with cooked shrimp, rice noodles, and plenty of fresh herbs and vegetables for flavor and crunch. And watch videos demonstrating recipe prep and cooking techniques. Then, pressing firmly down to hold the folds in place, roll the entire wrapper horizontally up from the bottom to the top. If you use the conventional kind, omit the sugar called for in the sauce. https://nerdswithknives.com/vietnamese-summer-rolls-peanut-sauce They are so light, crisp and refreshing, they totally satisfied my craving. What to buy: We like to use natural peanut butter in this recipe. Just keep it refrigerated in a covered container. Look for hoisin sauce and chile-garlic paste in the Asian section of your supermarket. I made about 6 rolls and had left over filling ingredients so you could probably make 10 or 12 with this recipe. You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. For the peanut sauce: Powered by the Parse.ly Publisher Platform (P3). If you use the conventional kind, omit the sugar called for in the sauce. These light and healthy Vietnamese-influenced summer rolls are filled with cooked shrimp, rice noodles, and plenty of fresh herbs and vegetables for flavor and crunch. Drain and pat dry. Drain and pat dry. These Vietnamese-influenced summer rolls are both light and healthy. For the chile paste, we prefer the one made by Huy Fong Foods (with the rooster on the jar!). Drain and set aside. Remove the wrapper from the water and place it on the towel. And throughout the world, it also called Vietnamese spring rolls, salad roll, cold spring roll, cold roll, summer roll, etc. I found about a million recipes, so I took what I liked about each of them and put them together. Drain the water and add the ice to the shrimp, stir. Origin from the Southern Vietnam, the South-most Mekong river – give birth to the rolls main ingredients: rice paper, rice vermicelli, soybean paste (a main ingredient of the famous Hoisin sauce). Fresh, summery ingredients in a neatly wrapped package. Vietnamese Style Summer Rolls with Peanut Sauce I had a craving for these Summer Rolls the other day. Read more. For the peanut sauce: Whisk all of the ingredients together in a medium bowl; set aside. https://www.recipetineats.com/vietnamese-rice-paper-rolls-spring-rolls You can make the peanut sauce a day ahead. Be the first to rate and review this recipe. Lay 3 shrimp halves in a row, cut side up, on the wrapper just off center leaving about an inch of space on either end to allow for folding. Boil shrimp for 1/2 min. For the wrappers, we like the Red Rose brand.Game plan: Be sure to have all your ingredients ready and easily accessible when you start to roll, and give yourself plenty of time (and counter space) to make these. Holding your knife parallel to the cutting board, halve each shrimp horizontally. Cover tightly with plastic wrap.You can make the peanut sauce a day ahead. Leave 3/4 inch between each summer roll on the sheet so they don't stick together, and replace the water in the pan or dish with hot tap water as needed. If you use the conventional kind, omit the sugar called for in the sauce. I don’t know why, I have only eaten them like twice before but I couldn’t stand it, I had to make them, stat! Working with 1 wrapper at a time, completely submerge the wrapper until it is soft and pliable, about 15 seconds. Place a clean, damp kitchen towel on a work surface. More Galleries. Method Vietnamese-Style Summer Rolls with Peanut Sauce 1, Whisk all of the ingredients together in a medium bowl; set aside. Add the shrimp and cook until bright pink and just opaque, about 1 1/2 minutes. View Recipe. Summer, spring or salad rolls, known as Goi Cuon in Vietnamese, are a fresh and healthy versatile finger food made using rice paper, crunchy vegetables, and fresh leafy greens and herbs.. Make them simple with just a few ingredients or add more for a variation and rainbow effect creating a healthy and colorful snack, appetizer or light lunch served with a creamy peanut sauce or sweet chili sauce! Whisk all of the ingredients together in a medium bowl; set aside. Repeat with the remaining wrappers and fillings. Drain in a colander and run under cold water until cool. Get Vietnamese Summer Rolls with Spicy Peanut Sauce Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Just keep it refrigerated in a covered container. Once your ingredients are prepped, the rolling fun begins as sheets of rice paper are softened in water and used for the wrappers. If not serving immediately, keep the summer rolls tightly covered with plastic wrap at room temperature for up to 2 hours. Place a damp paper towel in the bottom of the container to keep the rolls moist. 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