The Galley

Vietnamese Summer Rolls with Peanut Thai dipping sauce

Summer offers plenty of occasions to host or attend parties, especially with the hot weather, patio parties are all the rage. Whether you love to cook, or just a beginner, impress your friends with these easy, flavourful recipes at your next get together. They’ll be asking for the recipe!

Setting the mood for a summer dinner party has never been so fun and easy. This app is sure to impress everyone, from the pickiest of eaters to your guests with dietary concerns.

PLEASE USE THIS BUTTON TO PRINT RECIPE

 

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Vietnamese Summer Rolls with Peanut Thai dipping sauce

Setting the mood for a summer dinner party has never been so fun and easy. This app is sure to impress everyone, from the pickiest of eaters to your guests with dietary concerns.

  • Author: Tara Westman
  • Yield: 4-6 1x
  • Category: Summer Dinners
  • Cuisine: Vietnamese
Scale

Ingredients

1 cup of sliced Bibb lettuce (iceberg will do if Bibb is unavailable)
½ cup of cooked bean threads, also known as glass or cellophane noodles
¼ c shredded carrots
¼ c thinly sliced green onion
¼ c thinly sliced Thai basil
¼ c thinly sliced mint
8 oz cooked and peeled shrimp
Round rice paper

Peanut Thai sauce:

Ingredients:
1 Tbsp brown sugar
1-inch piece of fresh ginger, peeled
2 garlic cloves, crushed
½ c creamy peanut butter
2 Tbsp soy sauce
3 Tbsp fresh lime juice
¼ tsp chili paste.
¼½ c water. Start with ¼ c and slowly add to mixture

Instructions

On a cutting board assemble your sliced onion, Thai basil, carrot, and mint and set aside.
Add warm water to a shallow dish and let rice paper sheet sit for 30 seconds, then transfer to a flat surface. A clean counter top works perfect.
Arrange two pieces of shrimp in the middle of the rice wrap and layer with bean threads, onion, mint and Thai basil. Roll like a wrap and place seam side down on a platter. Cover with damp paper towel to prevent from drying out. Repeat procedure with remaining filling and rice paper sheets.
Before serving, cut diagonally with a sharp knife.

Peanut Thai sauce Directions:

Add garlic and ginger to blender and blend until finely chopped. Add the rest of the ingredients and blend until smooth.
This dip can be made 1 day ahead. Chill and serve at room temperature. CHEERS!

 

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