Shrimp Summer Rolls with Peanut Sauce

Instructions

1. Bring a saucepan of salted water to a simmer. Add the shrimp and cook for about 2 minutes, until pink and opaque, then transfer to a bowl of ice water to cool. Drain and slice each shrimp in half lengthwise.

2. Cook the rice vermicelli according to the package directions, usually 3 to 4 minutes, then rinse under cold water and drain very well.

3. Whisk the peanut butter, hoisin, lime juice, soy sauce and garlic, then add 3 to 4 tablespoons warm water until the sauce is smooth and pourable. Transfer to a small bowl and top with the chopped peanuts.

4. Set up a rolling station with a wide shallow dish of warm water, a damp cutting board and all the fillings within reach.

5. Dip one rice paper wrapper in the warm water for 5 to 10 seconds, just until pliable; it will continue to soften as you work. Lay it flat on the board.

6. On the lower third of the wrapper, layer a lettuce leaf, a small bundle of noodles, a few strips of carrot and cucumber, and several mint leaves and cilantro sprigs.

7. Fold the bottom edge up over the filling and tuck it snugly.

8. Lay 3 shrimp halves, pink side down, in a row just above the folded edge. Fold in the sides of the wrapper and roll up tightly to seal.

9. Place the finished roll on a platter, cover with a damp towel and repeat with the remaining ingredients.

10. Serve the rolls whole or halved on the diagonal with the peanut sauce.

Test kitchen tips

• Summer rolls are best within 4 hours; wrap each one individually in plastic wrap to keep them from sticking or drying out.
• The peanut sauce keeps for a week in the refrigerator; thin it with warm water before serving.
• Replace the shrimp with strips of seared tofu or leftover roast chicken for an easy variation.

Nutrition per serving

Calories

210

Protein

12g

Carbs

25g

Fat

8g

Fiber

2g

Sugar

4g

Sodium

520mg

Nutrition values are estimates calculated per serving. See our disclaimer.