Vietnamese Summer Rolls with Shrimp & Peanut Dip - Fresh & Healthy
These Vietnamese summer rolls with shrimp, rice noodles, and crunchy vegetables are the epitome of light, healthy freshness. As a little cat with a great love for Asian cuisine, I love how these colorful rolls are eaten with your fingers. The combination of tender shrimp, aromatic herbs, and a creamy, nutty peanut dip makes this dish a true revelation. It is surprisingly easy to roll them yourself, even if you don't have skillful paws like mine. Summer rolls are perfect for hot days or when you are in the mood for a light meal that doesn't feel heavy in the stomach. Everything is prepared here with fresh, high-quality ingredients – without any processed products. Grab your rice paper and join me in preparing this classic, so popular in Vietnam. Follow my instructions and enjoy this healthy, protein-rich snack, which is not only a visual highlight on every plate but also tastes incredibly delicious.
Ingredients
Preparation
Cook the rice noodles (50 g) according to the package instructions, rinse with cold water, and set aside.
Briefly sauté the shrimp (100 g) in a pan until pink and cooked, then let them cool.
Cut the carrot (1) into very fine strips so they are easy to roll later – meow, that requires some patience!
For the dip, mix the peanut butter (30 g) with soy sauce (10 ml) and lime juice (5 ml) until creamy. If it's too thick, simply add a small splash of warm water.
Briefly dip a rice paper (4) into lukewarm water until it becomes pliable, and lay it on a clean work surface.
Place half a lettuce leaf (2) in the middle, top with some rice noodles (50 g), a few shrimp (100 g), mint (5 g), and carrot (1).
Fold in the sides of the rice paper (4) and roll everything up tightly. Repeat with the remaining ingredients.
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