Easy Summer Rolls Recipe

This is the easiest summer rolls recipe you can find.

Summer roll, also known as fresh spring roll, spring roll, or rice paper roll, is a classic Vietnamese cuisine made with pork, prawns, veggies, bn, and other ingredients wrapped in rice paper.

Vietnamese summer rolls are wrapped in a transparent rice wrapper and eaten cold, whereas spring rolls are wrapped in a dough consisting of flour and water and fried.

 

Summer rolls come in a variety of flavors, and vegans will like the fact that tofu can simply be substituted for shrimp.

 

This nutritious snack merely appears to be fancy and difficult. Summer rolls are simple to cook at home and make a great nutritious snack, appetizer, or light meal.

Ingredients for the summer rolls recipe

• water for boiling
• 120 grams each of rice noodles and peeled shrimp
• 2 leaves of shredded fresh iceberg lettuce
• 6 sheets of Vietnamese rice paper
• 56 grams of carrot, (peel it and cut it in the shape of matchsticks)

Hoisin-Peanut Sauce:

• 4 tablespoons of hoisin sauce
• 1 tablespoon each of peanut sauce and chopped roasted peanuts
• 4 teaspoons apple cider vinegar
• 1/4 cup warm water
• sugar to taste

 

Steps to follow in the summer rolls recipe

First of all, fill a pot halfway with water and bring it to a boil. Cook the rice noodles as directed on the package, stirring periodically. Then put the pot away when you finish draining and rinsing the noodles under cold water. 

 

In a small bowl, combine all of the ingredients for the Hoisin-Peanut Sauce. 

 

You should mix it using a whisk. Then transfer to a dip dish and top with peanuts.

 

Secondly, bring some water to a boil in a separate small saucepan. Cook for 1 minute, or until the shrimp are fully cooked. Drain, cool, and cut lengthwise in half, and then set it aside.

 

Make 6 equal amounts of vermicelli, shrimp, lettuce, and carrot.

Dip one sheet of rice paper in a large basin of water to make the summer rolls. Shake off any excess water and place it on a clean, dry, and flat work surface, such as a kitchen counter or a chopping board.

 

Place the rice noodles on the rice paper’s bottom half.

 

Combine the cut lettuce and carrots in a mixing bowl and then place 3 shrimp halves on top.

 

Fold the bottom side of rice paper over the filling securely, then fold the left and right sides of the rice paper over the filling. Please don’t let the filling fall out.

Conclusion

Lastly, continue to roll the summer rollover. Do this procedure until you have rolled all the Vietnamese summer rolls. 

Cut the Summer Rolls in any fashion that you prefer, place them on a platter, and serve immediately with the Sauce.

If you have loved this Vietnamese summer rolls recipe, please check out our bun bo hue recipe.

Also, if you have finished making your Vietnamese summer rolls, please take photos and send them to us and we shall post them on our blog.