Ingredients:

  • 8 rice paper wrappers (22 cm/9-inch)
  • 100g (3.5 oz) cooked shrimp, sliced in half (or tofu for a vegetarian option)
  • 100g (3.5 oz) vermicelli noodles, cooked and rinsed
  • 1 medium carrot, julienned
  • 1 small cucumber, julienned
  • 1 red bell pepper, julienned
  • 1 cup mixed salad greens (e.g., lettuce, herbs)
  • 4 tbsp hoisin sauce
  • 1 tbsp peanut butter (optional)
  • 1 tsp rice vinegar
  • 2 tsp water (to thin)

Instructions:

  1. Prepare ingredients: Cook and cool vermicelli noodles, julienne carrot, cucumber, and bell pepper, and slice shrimp (or prepare tofu).
  2. Make the dipping sauce: In a bowl, whisk together hoisin sauce, peanut butter, vinegar, and water until smooth. Adjust consistency as preferred.
  3. Soak rice paper: Fill a shallow dish with warm water. Dip a rice paper wrapper for 10-15 seconds until pliable; remove and lay flat.
  4. Assemble summer rolls: Place a small handful of each filling (noodles, shrimp, veggies, greens) on the bottom third of the soaked rice paper. Fold the sides inward, then roll from the bottom up. Tuck tightly but not too much to avoid tearing.
  5. Repeat: Continue with remaining wrappers and filling.
  6. Serve: Arrange on a platter and serve with dipping sauce.