#summerrolls

This Simple Vietnamese Summer Roll Salad tastes just like traditional Vietnamese summer rolls, but it comes in a bowl for easy serving. It's bright, fresh, and full of delicious seafood.

Ingredients: 1 lb shrimp, peeled and deveined. 1 cup cooked vermicelli noodles. 1 cup shredded lettuce. 1 cup shredded carrots. 1 cucumber, julienned. 1/4 cup chopped fresh mint leaves. 1/4 cup chopped fresh cilantro leaves. 1/4 cup chopped peanuts. Rice paper wrappers. For the dressing: 3 tablespoons fish sauce, 2 tablespoons lime juice, 2 tablespoons water, 1 tablespoon sugar, 1 clove garlic minced, 1 Thai chili minced.

Instructions: Boil shrimp in salted water until pink, about 3-4 minutes. Drain and set aside to cool. In a large bowl, combine cooked vermicelli noodles, shredded lettuce, shredded carrots, julienned cucumber, chopped mint, chopped cilantro, and chopped peanuts. In a small bowl, whisk together fish sauce, lime juice, water, sugar, minced garlic, and minced Thai chili to make the dressing. Add cooled shrimp to the salad bowl, then pour the dressing over the salad. Toss gently to combine. Soak rice paper wrappers in warm water for about 15-20 seconds until soft and pliable. Place a portion of the salad mixture on each wrapper and roll tightly, tucking in the sides as you go. Serve immediately or refrigerate until ready to serve. Enjoy!

Prep Time: 20 minutes

Cook Time: 5 minutes

Rice paper rolls with chicken, shrimp, and fresh vegetables inside are tasty and good for you. A light and refreshing snack or starter that goes well with anything.

Ingredients: 10 rice paper sheets. 1 cup cooked and shredded chicken. 1 cup cooked and peeled shrimp. 1 cup thinly sliced cucumber. 1 cup shredded carrots. 1 cup fresh cilantro leaves. 1/2 cup rice vermicelli noodles, cooked and drained. 2 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon rice vinegar. 1 teaspoon sugar. Warm water for soaking rice paper.

Instructions: To make the dish, put the peeled shrimp, soy sauce, rice vinegar, sugar, and minced garlic in a bowl. After mixing well, set it aside. Spread warm water out in a small dish. For about 10 seconds, dip a sheet of rice paper into the water to make it soft. Place it flat on a clean surface. On the bottom third of the rice paper sheet, leave some space around the edges and place a small amount of rice vermicelli noodles. Put some cucumber slices, carrot shreds, cilantro leaves, and a spoonful of the chicken and shrimp mix on top of the noodles. First, fold the rice paper's sides in. Then, roll it up tightly like a burrito, making sure the edges are sealed. Do the same thing again with the rest of the rice paper sheets and filling. You can serve the rice paper rolls dumplings with any sauce you like.

Prep Time: 20 minutes

Cook Time: 0 minutes

This cool dip goes great with summer rolls because it adds a creamy, tangy, and slightly sweet flavor to every bite. When you mix peanut butter, soy sauce, lime juice, and honey, you get a perfectly balanced sauce that will make your summer rolls taste even better.

Ingredients: 1/4 cup peanut butter. 2 tablespoons soy sauce. 1 tablespoon lime juice. 1 tablespoon honey. 1 teaspoon grated ginger. 1 clove garlic, minced. 1 tablespoon water adjust consistency.

Instructions: Put peanut butter, soy sauce, honey, grated ginger, minced garlic, and lime juice in a small bowl. Use a whisk to mix the ingredients well. Gradually add water until you get the consistency you want for dipping. If it's too thick, add more water. If it's too thin, add more peanut butter. After mixing the dip the way you like it, put it in a bowl to serve. Put these on top of your favorite summer rolls and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

On hot summer days, these Vietnamese summer rolls with mango are a healthy and refreshing snack or starter. When you wrap fresh mango, shrimp, chicken, and herbs in rice paper, you get a burst of flavor that goes great with hoisin sauce.

Ingredients: 8 rice paper wrappers. 1 ripe mango, peeled, pitted, and thinly sliced. 1 cup cooked vermicelli noodles. 8 large lettuce leaves. 1/2 cup fresh mint leaves. 1/2 cup fresh cilantro leaves. 1/2 cup cooked shrimp, peeled and deveined. 1/2 cup cooked chicken breast, thinly sliced. Hoisin sauce for dipping.

Instructions: Make a bowl of warm water that isn't too deep. For about 5 to 10 seconds, dip one rice paper wrapper into the warm water until it softens. Put the wet rice paper wrapper on a clean surface and lay it flat. On the bottom third of the wrapper, put a lettuce leaf. Leave some space on the sides. Put a few vermicelli noodles on top of the lettuce. Put some mango, shrimp, and chicken slices on top. Add fresh cilantro and mint leaves on top of the filling. First, fold the sides of the wrapper over the filling. Then, start rolling from the bottom and tuck the sides in as you go. Do it again with the rest of the ingredients and wrappers. Put the summer rolls out and give people hoisin sauce to dip them in. Have fun with your tasty Vietnamese summer rolls with mango!

Prep Time: 20 minutes

Cook Time: 0 minutes

These vegan summer rolls are packed with fresh veggies and tofu, wrapped in rice paper, and served with a delicious homemade peanut sauce. They make a light and refreshing meal or snack, perfect for warm weather.

Ingredients: 8 rice paper wrappers. 1 block firm tofu, pressed and sliced into thin strips. 1 large carrot, julienned. 1 cucumber, julienned. 1 bell pepper, thinly sliced. 1 cup fresh mint leaves. 1 cup fresh cilantro leaves. 1 cup lettuce leaves. For Peanut Sauce:. 1/2 cup creamy peanut butter. 2 tablespoons soy sauce. 2 tablespoons maple syrup. 2 cloves garlic, minced. 1 tablespoon rice vinegar. 1 tablespoon lime juice. 1/4 cup water, or more as needed.

Instructions: Prepare all the vegetables and tofu as described. Soak rice paper wrappers in warm water for about 10-15 seconds until they become pliable. Place a damp kitchen towel on your work surface to prevent sticking. Lay a soaked rice paper wrapper on the towel. Layer a few strips of tofu and a small amount of each vegetable and herbs in the center of the wrapper. Fold the bottom of the wrapper over the filling, then fold in the sides, and roll tightly. Repeat with the remaining ingredients. For the peanut sauce, whisk together all the ingredients in a bowl until smooth. Adjust consistency with water if needed. Serve the summer rolls with the peanut sauce for dipping.

Prep Time: 20 minutes

Cook Time: 0 minutes

These summer rolls are loaded with fresh vegetables and flavors. They are the perfect light and healthy meal or snack. The cashew tahini dip is creamy and adds a delicious nutty flavor that goes well with the colorful vegetables.

Ingredients: 10 rice paper wrappers. 2 cups cooked vermicelli noodles. 2 large carrots, julienned. 1 large cucumber, julienned. 1 red bell pepper, julienned. 1 cup purple cabbage, thinly sliced. 1 cup fresh mint leaves. 1 cup fresh cilantro leaves. 1 avocado, sliced. 1/2 cup roasted cashews, chopped. 1/4 cup tahini. 2 tablespoons maple syrup. 2 tablespoons soy sauce. 2 tablespoons lime juice. 1 clove garlic, minced. Water, as needed for dipping rice paper.

Instructions: Prepare all veggies and set aside. In a bowl, mix tahini, maple syrup, soy sauce, lime juice, and minced garlic to make the dip. Adjust seasoning as needed and set aside. Dip one rice paper wrapper into water for a few seconds until soft and pliable, then lay it flat on a clean surface. Arrange a small amount of noodles and veggies in the center of the wrapper, leaving space on the sides. Top with a few slices of avocado and a sprinkle of chopped cashews. Fold the sides of the wrapper over the filling, then roll it up tightly, like a burrito. Repeat with remaining wrappers and filling ingredients. Serve the summer rolls with the cashew tahini dip, and enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

These summer rolls are a great way to cool off and enjoy a tasty, colorful, and healthy snack or starter. There is a tasty hoisin-peanut sauce to dip them in. They are full of fresh ingredients.

Ingredients: 12 rice paper wrappers. 1 cup cooked shrimp, peeled and deveined. 1 cup rice vermicelli noodles, cooked and drained. 1 cup fresh basil leaves. 1 cup fresh mint leaves. 1 cup fresh cilantro leaves. 1 cup thinly sliced cucumber. 1 cup julienne carrots. 1 cup julienne red bell pepper. 1 cup julienne mango. 1/4 cup hoisin sauce. 1/4 cup peanut sauce. 1/4 cup water. Lime wedges for garnish.

Instructions: Prepare all your ingredients and have them ready for assembly. Fill a large shallow bowl with warm water. Dip one rice paper wrapper into the water for about 5 seconds, or until it becomes soft and pliable. Lay the softened rice paper wrapper flat on a clean surface. Start by placing a few shrimp in the center of the wrapper, followed by a small portion of vermicelli noodles. Top with a few leaves of basil, mint, and cilantro, then add cucumber, carrots, red bell pepper, and mango slices. Fold the sides of the rice paper wrapper over the filling, then tightly roll it up from the bottom, similar to rolling a burrito. Repeat the process with the remaining wrappers and ingredients. In a small bowl, mix hoisin sauce, peanut sauce, and water to make the dipping sauce. Serve the summer rolls with the dipping sauce and garnish with lime wedges. Enjoy your delicious and refreshing summer rolls!

Prep Time: 30 minutes

Cook Time: 0 minutes

These vegan summer rolls are light, cool, and perfect for when it's hot outside. The rolls are simple to make and full of fresh herbs, colorful vegetables, and rice noodles. They make a great healthy snack or starter.

Ingredients: 8 rice paper wrappers. 1 cup cooked rice noodles. 1 cup thinly sliced carrots. 1 cup thinly sliced cucumber. 1 cup thinly sliced bell peppers. 1 cup fresh herbs such as mint, basil, cilantro. 1 avocado, thinly sliced. 1/4 cup chopped peanuts optional. Dipping sauce of choice such as peanut or hoisin sauce.

Instructions: Get all of the ingredients ready so that they can be put together. Spread warm water out in a small dish. For about 15 seconds, dip one rice paper wrapper into the water to make it soft. Open the package and place it flat on a clean surface. Using peanuts if using, rice noodles, cucumber, bell peppers, herbs, avocado, and a small amount of herbs should be put in the middle of the wrapper. Like a burrito, fold the sides of the wrapper over the filling and then roll it up tight. Do it again with the rest of the ingredients. You can serve the summer rolls with any dipping sauce you like. Have fun with your colorful and refreshing vegan summer rolls!

Prep Time: 20 minutes

Cook Time: 0 minutes