Thai Summer Fresh Rolls
Embrace the vibrant flavors of Thai cuisine with these fresh summer rolls. Perfect for a hot day, these rolls are filled with fresh vegetables and herbs, offering a healthy and satisfying meal. The spicy and tangy dipping sauce adds an extra kick, making it a delightful treat.
Ingredients
- 8 rice paper wrappers
- 1 cup cooked shrimp, peeled and deveined
- 1 cup vermicelli noodles, cooked
- 1/2 cup carrot, julienned
- 1/2 cup cucumber, julienned
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup Thai basil leaves
- 1/4 cup chopped peanuts
- 1/4 cup hoisin sauce
- 2 tablespoons water
- 1 teaspoon sriracha sauce
- 1 tablespoon lime juice
- Flaky sea salt, to taste
Method
- Prepare a large shallow dish of warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until softened. Lay it flat on a clean, damp kitchen towel.
- Arrange a small handful of vermicelli noodles, a couple of shrimp, and a few strips of carrot and cucumber across the center of the wrapper.
- Add a few leaves each of mint, cilantro, and Thai basil. Sprinkle with chopped peanuts and a pinch of flaky sea salt.
- Fold the sides of the rice paper over the filling, then roll it up tightly from bottom to top. Repeat with remaining wrappers and filling.
- In a small bowl, mix hoisin sauce, water, sriracha sauce, and lime juice until smooth. Serve the rolls with the dipping sauce.