These Vietnamese summer rolls are fresh and tasty, and they can be eaten as an appetizer or as a light meal. They come with a tasty hoisin peanut dipping sauce that adds a burst of savory and nutty flavor. They are full of colorful vegetables and herbs.
Ingredients: 8 rice paper wrappers. 1 cup cooked vermicelli noodles. 1 cup shredded lettuce. 1 cup thinly sliced cucumber. 1 cup julienned carrots. 1/2 cup fresh mint leaves. 1/2 cup fresh cilantro leaves. 1/2 cup chopped peanuts. For the dipping sauce: 1/4 cup hoisin sauce, 2 tablespoons peanut butter, 2 tablespoons water, 1 tablespoon soy sauce, 1 tablespoon lime juice, 1 teaspoon sriracha optional.
Instructions: Prepare all the ingredients and set aside. Fill a large shallow dish with warm water. Dip one rice paper wrapper into the warm water for about 15-20 seconds until it becomes soft and pliable. Lay the softened rice paper wrapper flat on a clean surface. Arrange a small amount of vermicelli noodles, lettuce, cucumber, carrots, mint, cilantro, and chopped peanuts in the center of the wrapper. Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly to enclose the filling. Repeat with the remaining wrappers and filling ingredients. For the dipping sauce, whisk together hoisin sauce, peanut butter, water, soy sauce, lime juice, and sriracha in a small bowl until smooth. Serve the summer rolls with the hoisin peanut dipping sauce on the side. Enjoy!
Prep Time: 20 minutes
Cook Time: 0 minutes
Whisk Wit
