Vietnamese Summer Rolls

Ingredients

• 12 Blatt Rice paper wrappers
• 200 g Shrimp, cooked and peeled
• 100 g Rice vermicelli noodles
• 100 g Lettuce leaves
• 1 Carrot, julienned
• 1/2 Cucumber, julienned
• 1 Bund Fresh mint, chopped
• 1 Bund Fresh cilantro, chopped
• 50 g Roasted peanuts, chopped
• 100 ml Peanut sauce
• 1 EL Lime juice
• 1 EL Fish sauce

Instructions

1. Cook the rice vermicelli noodles according to package instructions, then drain and rinse with cold water to prevent sticking. Set aside.
2. Arrange all prepared ingredients – cooked shrimp, lettuce, julienned carrots and cucumber, mint, cilantro, and rice noodles – within easy reach.
3. Prepare a bowl of warm water. Dip one rice paper wrapper into the water for about 15-20 seconds until it is soft and pliable.
4. Carefully lay the rehydrated rice paper on a clean work surface. Place a small amount of lettuce, rice noodles, carrots, cucumber, mint, cilantro, and 2-3 shrimp in the center.
5. Fold the bottom edge of the rice paper over the filling, then fold in the sides and roll it up tightly from the bottom to the top.
6. Repeat the process with the remaining rice paper wrappers and filling until all summer rolls are prepared.
7. Serve the finished summer rolls immediately with peanut sauce, enhanced with lime juice and fish sauce. Optionally, garnish with chopped peanuts.

Nutrition