Vietnamese Summer Rolls with Peanut Thai dipping sauce

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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.



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:

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


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!


Canadian Military Family Magazine