Vietnamese-Style Summer Rolls with Peanut Sauce
- 12 medium shrimp in their shells
- 2 ounces dried rice sticks or rice vermicelli
- 8 (8-1/4-inch) round rice paper wrappers
- 1/2 cup mung bean sprouts, rinsed
- 24 small mint leaves (from 1 small bunch)
- 16 basil or Thai basil leaves
- 8 small cilantro sprigs
- 1 Thai hot pepper, serrano pepper, or other small hot chile pepper, seeds removed and sliced into matchsticks
- 1 small cucumber, peeled, seeded, and cut into 1/4-by-1/4-by-2-inch sticks
- 2 large scallions, trimmed, halved, and sliced into 3-inch lengths
- 4 Boston lettuce leaves, cut in half
- Peanut Sauce
- Produce
- Basil or thai basil, leaves (16)
- Boston lettuce, leaves (4)
- Cilantro, small sprigs (8)
- Cucumber, small (1)
- Mint, small (24)
- Mung bean sprouts (1/2 cup)
- Scallions, large (2)
- Thai hot pepper (1)
- Seafood
- Shrimp in their shells, medium (12)
- Condiments
- Peanut sauce (1)
- Pasta & Grains
- Rice sticks or rice vermicelli, dried (2 ounces)
- Bread & Baked Goods
- (8-1/4-inch) round rice paper wrappers (8)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published July 25, 2010 (2 years ago).
34 people saved this recipe.
