VIETNAMESE SUMMER ROLLS

Vietnamese Summer Rolls].001One of my very favorite things to order every time I go to a Vietnamese restaurant is fresh Vietnamese Summer Rolls, also known as basil rolls (shrimp, no pork). I was so excited when I found this recipe on Pinterest and just had to try it at home. Sahir and I gained a serious appreciation for what they do, it’s a lot harder than it looks! But after years of watching dedicated Chipotle employees roll our oversized burritos, we were up for the challenge. We loved being able to include all our favorite ingredients and leave out what we didn’t like. (Avocado, yes – always!) This meal is healthy and fun to make, great for families or having friends over for a dinner party where everyone can ‘make their own’ try out the recipe below and let me know what you think!

FRESH BASIL ROLLS
Serves 4
Easy and Healthy fresh Vietnamese summer rolls with shrimp and basil
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Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Ingredients
  1. Summer Rolls
  2. 1 cup of shredded carrots
  3. 1 large cucumber, thinly sliced
  4. 12 spring roll rice paper wrappers
  5. 1/2 of a large red pepper, julienned
  6. 1/2 cup chopped purple cabbage
  7. 2 ounces of cooked rice noodles
  8. 2 avocado, sliced
  9. handful fresh cilantro
  10. 1/2 cup of fresh basil
  11. 7 large green lettuce leaves, cut in half
  12. 25 medium cooked shrimp sliced
  13. Peanut Sauce
  14. 1/4 cup creamy peanut butter
  15. 1 Tablespoon Hoisin sauce
  16. 2 teaspoons soy sauce
  17. 1 clove garlic (garlic press)
  18. 1 teaspoon Sriracha sauce
  19. 1-2 Tablespoons warm water, or more as needed
Instructions
  1. Peanut Sauce: Whisk everything together in a medium sized bowl. Add 1-2 Tablespoons of warm water or until you reach desired thinness. Pour into a serving bowl and top with crushed peanuts or red pepper as a garnish.
  2. Prepare the rice paper wrappers: Pour warm water into a round baking pan. (This is the perfect size for the rice paper wrapper). One at a time, dip the rice paper wrapper into the warm water for 15 seconds. You want the wrapper to be soft, yet still slightly firm and pliable. Immediately remove from the water and place flat onto a work surface such as a large plastic cutting board.
  3. Fill the rolls: Place a little of all of your ingredients into the bottom 1/3 of the rice paper. Do not fill the roll too much! You usually need less than you think. Mix it up with cilantro, basil, shrimp, lettuce, avocado, cabbage, etc. General rule of thumb is to place the lettuce and shrimp last.
  4. Roll them: Roll everything up tightly. To do so, gently pull up the bottom of the roll and roll over the filling. Then, fold the sides in and roll. Use your hands to keep the filling in place as you go.
  5. After rolling each, place on a serving plate. Cut in half and serve with peanut sauce!
Adapted from Sally's Baking Addiction
Simply Sabrina http://simplysabrinablog.com/