Homemade Vietnamese rolls | Summer rolls recipe

Cook rice vermicelli noodles according to package instructions, then drain and rinse under cold water.

Peel and devein shrimp, then boil in salted water until pink and cooked through, about 2-3 minutes.

Prepare a clean workspace and fill a shallow dish with warm water.

Soak one rice paper wrapper in warm water for about 10-15 seconds until pliable.

Lay the softened wrapper flat on a clean surface.

Place a small amount of rice vermicelli noodles in the center of the wrapper.

Add a few shrimp, lettuce leaves, mint leaves, basil leaves, cucumber strips, and carrot matchsticks on top of the noodles.

Fold the sides of the wrapper over the filling, then roll from the bottom up to enclose the filling tightly.

Repeat the process with remaining wrappers and filling ingredients.

In a small bowl, mix peanut sauce with lime juice, minced garlic, and grated ginger for dipping.

Serve summer rolls with dipping sauce on the side.

Garnish with additional herbs and lime wedges if desired.

Enjoy fresh with a drizzle of chili sauce for added heat.

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