Looking for a Healthy and Delicious Snack for Spring? Try Our Vietnamese Summer Rolls!
These light and refreshing rolls are filled with crisp veggies, fresh herbs, and succulent shrimp, all wrapped in a delicate rice paper wrapper. Not only are they a great source of protein and fiber, but they’re also low in calories and fat. Dip them in our tangy and sweet sauce made with fish sauce, lime juice, and honey for an extra burst of flavor. Perfect for a light lunch, afternoon snack, or appetizer for your next gathering. Read on to give our recipe a try and enjoy the taste of summer!
- 1/2 lb. shrimp, peeled and deveined
- 8 rice paper wrappers
- 1/2 small head of lettuce, chopped
- 1 small carrot, cut into thin strips
- 1/2 small cucumber, cut into thin strips
- 1/2 avocado, sliced
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup chopped roasted peanuts
- 1 tbsp fish sauce
- 1 tbsp fresh lime juice
- 1 tbsp honey
- Cook the shrimp in boiling water for 1-2 minutes, or until pink and cooked through. Drain and rinse with cold water. Cut the shrimp in half lengthwise.
- Fill a large bowl with warm water. Dip a rice paper wrapper into the water for a few seconds until it’s soft and pliable.
- Place the wrapper on a clean work surface. Arrange some lettuce, carrots, cucumber, avocado, and herbs in the center of the wrapper, leaving about 2 inches of space on either side.
- Fold the bottom of the wrapper over the filling, and then fold the sides in towards the center. Roll the wrapper tightly, pressing the edges to seal.
- Repeat with the remaining ingredients, making 8 summer rolls.
- In a small bowl, whisk together the fish sauce, lime juice and honey.
- Serve the summer rolls with the dipping sauce on the side, sprinkled with chopped peanuts. Enjoy!
Recipe adapted from cooking.nytimes.com.