Description
Delicious and fresh Summer Rolls filled with vermicelli noodles, fresh herbs, crisp vegetables, and succulent prawns, served with a rich and spicy peanut dipping sauce. This light and healthy dish is perfect for warm weather and makes a great appetizer or light meal.
Ingredients
Scale
Summer Rolls
- 100g vermicelli rice noodles
- ½ tsp sesame oil
- 12 round rice paper sheets
- 10g mint leaves, picked
- 10g coriander leaves, picked
- 10g Thai basil leaves (optional but recommended)
- 18 cooked prawns, halved lengthways through the centre
- ½ cucumber, cut into matchsticks
- 1 carrot, cut into matchsticks
Peanut Dipping Sauce
- 5 tbsp crunchy peanut butter
- 1 tbsp low-sodium soy sauce
- 1 tsp chilli flakes
- 1 garlic clove, grated
- 4–5 tbsp hot water (to loosen the sauce)
Instructions
- Prepare the dipping sauce: In a bowl, combine the crunchy peanut butter, low-sodium soy sauce, chilli flakes, and grated garlic. Add 4 to 5 tablespoons of hot water gradually while stirring until the sauce reaches a smooth and loosened consistency. Set aside.
- Soften the noodles: Soak the vermicelli rice noodles in hot water until soft, approximately 5 minutes. Drain thoroughly and toss with the sesame oil to prevent sticking. Set aside.
- Soften rice paper sheets: Fill a large shallow bowl with hot water. Drop one rice paper sheet into the water and move it gently with a spoon until completely soft and pliable, about 15-20 seconds. Immediately lay the softened sheet flat on a clean board or plate.
- Assemble the rolls: Place a few mint, coriander, and Thai basil leaves near the top edge of the rice paper. Arrange 3 prawn halves lengthwise over the herbs. Add a small portion of the prepared vermicelli noodles just below the prawns, followed by matchsticks of cucumber and carrot.
- Roll the summer roll: Carefully lift the edge of the rice paper over the filling. While holding the filling in place with your fingers, begin to roll tightly. When halfway rolled, tuck in the sides of the rice paper over the filling, then continue rolling until fully enclosed and tight.
- Repeat: Continue the process with the remaining rice paper sheets and ingredients to make a total of 12 summer rolls.
- Serve: Arrange the rolls on a plate and serve immediately with the prepared peanut dipping sauce on the side for dipping.
Notes
- Using fresh herbs like mint, coriander, and Thai basil adds authentic flavor and brightness to the rolls.
- Ensure not to soak the rice paper too long or it will become too soft and tear easily.
- Cut the vegetables into fine matchsticks for easy rolling and a better texture inside the rolls.
- For a vegetarian version, omit the prawns and add tofu or extra vegetables.
- Serve immediately or cover the rolls with a damp cloth and refrigerate for up to 4 hours to prevent drying out.
- The dipping sauce can be adjusted in spiciness by altering the amount of chilli flakes.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Vietnamese
Keywords: summer rolls, Vietnamese rolls, peanut dipping sauce, fresh herbs, prawns, healthy appetizer, no-cook recipe, light meal
