Vietnamese summer rolls recipe (with peanut sauce)

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in calories and sunflower seed butter is nut-free.

shrimp

🥗Healthier: tofu

💰Cheaper: cooked chicken

Tofu is plant-based and lower in cholesterol.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs and spaghetti is often more affordable.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup offers a unique flavor and is often cheaper.

Prepare the peanut sauce by mixing 2 tablespoons of rice vinegar, 1/2 cup of peanut butter, 1/2 tablespoon of honey, 2 spoons of boiling water, and 2 teaspoons of tamarind paste in a mixing bowl.

Squeeze the juice of half a lime into the bowl.

Mince a clove of garlic and some ginger, adding them to the mix.

Add soy sauce and 2 more spoons of water, mixing until smooth, then set aside.

Devein the shrimp and poach them in salted boiling water until pink and opaque.

Peel the cucumber, carrots, and yellow peppers, removing seeds as necessary.

Julienne the vegetables into thin slices and set aside.

Separate basil and mint leaves into individual leaves.

Boil the rice noodles for about five minutes, then drain them.

Remove the peel and tail from the cooked shrimp.

Soak a sheet of rice paper in warm water until softened, then place it on a plate.

Add shrimp first, then the remaining vegetables and bean sprouts.

Wrap the rice paper around the fillings, folding the bottom edge over and rolling it like a burrito.

Repeat with remaining sheets and enjoy the summer rolls with peanut sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens