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Shrimp Summer Rolls with Vietnamese Peanut and Nuoc Cham Sauces Recipe

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3.9 from 11 reviews

These refreshing Shrimp Summer Rolls combine tender poached shrimp, crisp vegetables, fresh herbs, and delicate rice paper wrappers for a light and healthy appetizer or meal. The rolls are served with traditional Vietnamese peanut sauce or Nuoc Cham dipping sauce, offering a perfect balance of savory, sweet, and tangy flavors. Ideal for warm weather, these summer rolls are easy to prepare and bursting with vibrant textures and tastes.

Ingredients

Shrimp and Noodles

  • 0.5 lb white shrimp (26-30 counts per pound, peeled and deveined)
  • 4 oz dried Vietnamese rice stick vermicelli noodles (viet bun noodles)

Vegetables

  • 2 whole persian cucumber (julienned using a julienne peeler)
  • 1 medium carrot (julienned using a julienne peeler)
  • 6 garlic chive (cut into 4–5 inch sections)
  • 1 small head butter lettuce (tender leaves only)

Herbs

  • Thai basil leaves (or Italian basil)
  • Mint leaves
  • Cilantro (optional)

Other

  • 8 sheets rice paper (9-inch (22 cm) round)
  • Vietnamese peanut sauce (for serving)
  • Vietnamese dipping sauce (Nuoc Cham, for serving)
  • Avocado oil (small amount, for tossing noodles)

Instructions

  1. Prepare shrimp: Bring a medium pot of water to boil. Add the shrimp and stir to fully submerge. Turn off the stove and immediately cover the pot. Let the shrimp soak in hot water for 5 minutes. Check one shrimp to confirm it is cooked through—pale center and snappy texture. If not, cover for an additional 2 minutes. Drain and let cool.
  2. Halve shrimp: Once cool, slice each shrimp lengthwise with a small paring knife so they lay flat for easy rolling.
  3. Cook vermicelli noodles: Follow package instructions to boil or soak the noodles. Drain and rinse under cold water to remove excess starch. Shake off water, place in a bowl, and lightly toss with avocado oil to prevent sticking. Set aside.
  4. Prep vegetables and herbs: Julienne cucumbers and carrots into matchstick-sized strips about 4–5 inches long. Trim and cut garlic chive into similar length sections. Rinse and pat dry butter lettuce and fresh herbs, removing stems and keeping only tender leaves.
  5. Set up workstation: Arrange rice paper sheets, a large bowl of room temperature water, shrimp, vegetables, herbs, and a clean rolling surface or silicone mat. Have paper towels ready to keep finished rolls moist.
  6. Soften rice paper: Dip one rice paper sheet into water for 5-6 seconds until fully moistened but still slightly firm. Remove and place smooth side down on the work surface.
  7. Assemble rolls: Lay a butter lettuce leaf at the bottom of the rice paper. Add a small layer of noodles, then a mix of carrot and cucumber strips. Place 2-3 garlic chive slices on top, followed by a few basil, mint, and optional cilantro leaves. Arrange 3 halved shrimp pieces, pink side down, above the herbs.
  8. Roll the summer roll: Fold the bottom edge over the filling, then fold the left and right sides toward the center. Continue rolling away from you tightly to seal the roll. Repeat with remaining ingredients.
  9. Store rolls: Place finished rolls on a plate with slight spacing and cover lightly with a moistened paper towel to maintain moisture and prevent drying.
  10. Serve: Fresh summer rolls are best enjoyed immediately, served with Vietnamese peanut sauce or Nuoc Cham dipping sauce. Optionally, slice rolls in half for easier serving.

Notes

  • Do not over-soak the rice paper; it should be pliable but firm to handle.
  • Use fresh herbs and vegetables for the best flavor and texture.
  • Avocado oil or a neutral oil can be used to keep noodles from sticking.
  • These rolls are best eaten fresh but can be stored briefly covered in the fridge.
  • Customize herbs according to your preference; cilantro is optional.

Find it online: https://marthatasty.com/shrimp-summer-rolls-with-vietnamese-peanut-and-nuoc-cham-sauces-recipe/