Fresh Shrimp Rice Paper Roll with Peanut Dipping Sauce
Light and refreshing Vietnamese-style spring rolls filled with succulent shrimp, vermicelli noodles, and crisp vegetables, served with a rich and tangy peanut dipping sauce.
Ingredients
- Rice Paper2 sheet
- Cucumber20 g
- Peanut Butter15 g
- Shrimp70 g
- Vermicelli Noodle20 g
- Lettuce30 g
- Mint5 g
- Hoisin Sauce5 g
- Lime5 ml
- Water10 ml
Instructions
- 1Step 1
If using raw shrimp, quickly boil or steam until cooked through, then slice in half lengthwise. Cook vermicelli noodles according to package instructions, drain, and rinse with cold water.
- 2Step 2
Wash and pat dry lettuce, cucumber, and mint. Slice cucumber into thin sticks.
- 3Step 3
Prepare the peanut dipping sauce: In a small bowl, combine peanut butter, hoisin sauce, lime juice, and water. Whisk until smooth. Add more water if needed to reach desired consistency.
- 4Step 4
To assemble rolls: Dip one rice paper sheet briefly in warm water until pliable. Lay flat on a clean surface. Place a few lettuce leaves, cucumber sticks, a small amount of vermicelli, and 3-4 shrimp halves near one edge.
- 5Step 5
Fold in the sides of the rice paper, then tightly roll from the bottom upwards. Repeat for the second roll.
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