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Vietnamese-Style Summer Rolls with Peanut Sauce

Regan Burns
  • 50 minutes
  • Serves 16

INGREDIENTS

24

Shrimp (about 1 pound), medium

32

Basil or thai basil, fresh leaves

8

Bibb lettuce, leaves

16

Cilantro, small fresh sprigs

1

English cucumber, medium

1

Garlic clove, medium

32

Mint, medium fresh

1 cup

Mung bean sprouts

3

Scallions, medium

2

Serrano chiles

2 1/4 tsp

Chile-garlic paste

3 tbsp

Hoisin sauce

2 tbsp

Lime juice, freshly squeezed

4 1/2 tsp

Soy sauce

3/4 cup

Style creamy peanut butter, natural

4 oz

Rice stick noodles or rice vermicelli, dried

1 tbsp

Granulated sugar

1/2 tsp

Sesame oil, toasted

16

(8-1/2-inch) round rice paper wrappers, round

1/3 cup

Water