Vietnamese-Style Summer Rolls with Peanut Sauce

Vietnamese-Style Summer Rolls with Peanut Sauce
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  • "Peanut Sauce":
  • [[{{4}} Boston lettuce leaves, cut in half]]
  • [[{{2}} large scallions, trimmed, halved, and sliced into 3-inch lengths]]
  • [[{{1}} small cucumber, peeled, seeded, and cut into ¼-by-¼-by-2-inch sticks]]
  • [[{{1}} Thai hot pepper, serrano pepper, or other small hot chile pepper, seeds removed and sliced into matchsticks]]
  • [[{{8}} small cilantro sprigs]]
  • [[{{16}} basil or Thai basil leaves]]
  • + 5 more ingredients
    • [[{{24}} small mint leaves (from 1 small bunch)]]
    • [[{{½ cup}} mung bean sprouts, rinsed]]
    • [[{{8}} (8-¼-inch) round "rice paper wrappers"]]
    • [[{{2 ounces}} dried "rice sticks or rice vermicelli"]]
    • [[{{12}} medium shrimp in their shells]]

Bring a medium saucepan of water to a boil over high heat. Add shrimp and cook for about 1 1/2 minutes, or until they are bright orange and just cooked. Drain shrimp in a colander and run under cold water until they are cool. Peel and halve shrimp lengthwise down the center. Cover and refrigerate...

View full recipe at Chow


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