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Fresh Vietnamese Summer Rolls Recipe with Easy Creamy Peanut Hoisin Sauce

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Fresh Vietnamese summer rolls filled with crunchy veggies, tender herbs, shrimp or tofu, served with a creamy peanut hoisin dipping sauce. A light, satisfying, and quick meal perfect for lunch or entertaining.

Ingredients

Scale
  • 12 rice paper wrappers
  • 12 large shrimp, cooked and peeled (or tofu for vegetarian option)
  • 3 ounces rice vermicelli noodles, cooked and cooled
  • 1 large carrot, julienned
  • 1 English cucumber, julienned
  • 6 large butter lettuce leaves, torn
  • A handful of fresh mint leaves
  • A handful of fresh cilantro leaves
  • A handful of fresh Thai basil leaves
  • For the creamy peanut hoisin sauce:
  • ½ cup smooth peanut butter
  • 3 tablespoons hoisin sauce
  • 1 tablespoon fresh lime juice
  • 1 small garlic clove, minced
  • 1 teaspoon sriracha (optional)
  • 2–4 tablespoons warm water (to thin sauce)

Instructions

  1. Bring 4 cups of water to a boil in a medium saucepan. Add rice vermicelli noodles and cook for 3-4 minutes until tender but still firm. Drain and rinse under cold water. Set aside.
  2. Boil or steam shrimp until pink and opaque, about 2-3 minutes. Peel, devein, and slice in half lengthwise. For tofu, press and pan-fry firm tofu slices.
  3. Julienne carrot and cucumber into thin matchsticks. Rinse and pat dry mint, cilantro, and Thai basil leaves. Tear butter lettuce leaves into pieces that fit inside the rolls.
  4. In a bowl, whisk together peanut butter, hoisin sauce, lime juice, minced garlic, and sriracha (if using). Gradually whisk in warm water until sauce is creamy and dippable.
  5. Fill a large shallow dish with warm (not hot) water. Dip one rice paper wrapper for 10-15 seconds until pliable but not too soft. Lay flat on a clean surface or silicone mat.
  6. Place a small handful of noodles near the bottom third of the wrapper. Add a few shrimp halves or tofu, carrot, cucumber, lettuce, and herb leaves.
  7. Fold the bottom edge over the filling, then fold in the sides snugly, and roll up tightly to encase the filling.
  8. Arrange rolls on a platter and serve immediately with the creamy peanut hoisin sauce for dipping.

Notes

Use warm water (not hot) to soften rice paper to prevent tearing. Keep hands damp to avoid sticking. Assemble rolls quickly after softening wrappers. Store leftover rolls wrapped with a damp towel in the fridge for up to 24 hours. Sauce tastes better after resting a few hours. For vegetarian option, substitute shrimp with tofu or tempeh and use vegan hoisin sauce. For gluten-free, ensure hoisin sauce is gluten-free or substitute with tamari.

Nutrition

Keywords: Vietnamese summer rolls, fresh spring rolls, peanut hoisin sauce, shrimp rolls, vegetarian summer rolls, easy Asian appetizer

Find it online: https://forkifyfun.com/fresh-vietnamese-summer-rolls-recipe-with-easy-creamy-peanut-hoisin-sauce-2/