Cambodian Summer Rolls and Dipping Sauce
Delight in the vibrant flavors of Cambodian Summer Rolls with Dipping Sauce—a refreshing and healthy appetizer packed with fresh herbs, crisp vegetables, tender shrimp, and delicate rice vermicelli, all wrapped in soft rice paper. These hand-rolled delights are a perfect fusion of textures and flavors, elevated by a creamy, tangy peanut dipping sauce with a hint of heat from optional chili flakes. Quick to prepare in just 30 minutes, this recipe makes an ideal light meal or party appetizer, beautifully showcasing authentic Southeast Asian flavors. Garnished with crunchy crushed peanuts, they’re not just delicious but visually stunning, making them a standout dish for any occasion. Perfect for summer gatherings, family dinners, or as a wholesome snack, these rolls seamlessly blend freshness and indulgence.
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Ingredients
- 12 sheets Rice paper wrappers
- 200 grams Rice vermicelli noodles
- 250 grams Cooked shrimp
- 2 carrots Carrots, julienned
- 1 cucumber Cucumber, julienned
- 15 grams Fresh mint leaves
- 15 grams Fresh cilantro
- 15 grams Fresh Thai basil
- 6 leaves Lettuce leaves
- 30 grams Peanuts, crushed
- 2 tablespoons Soy sauce
- 3 tablespoons Peanut butter
- 2 tablespoons Hoisin sauce
- 2 tablespoons Lime juice, freshly squeezed
- 3 tablespoons Water, warm
- 1 clove Garlic, minced
- 1 teaspoon Chili flakes (optional)
Directions
Step 1
Soak 200 grams of rice vermicelli noodles in hot water for 3-5 minutes or until soft. Drain and set aside.
Step 2
Prepare the vegetables. Julienne 2 carrots and 1 cucumber into thin strips.
Step 3
Wash and pat dry 15 grams each of fresh mint leaves, cilantro, and Thai basil.
Step 4
Prepare 12 rice paper wrappers by filling a large bowl with warm water. Quickly dip a wrapper in the water for 5-10 seconds until pliable, then transfer to a clean surface.
Step 5
Lay 2-3 shrimp halves in a horizontal line about 2 inches from the bottom of the wrapper.
Step 6
Add a small handful of softened vermicelli noodles, julienned carrots, julienned cucumber, 1 lettuce leaf, and a few leaves of mint, cilantro, and Thai basil.
Step 7
Fold in the sides of the wrapper, then tightly roll it upward to form a neat cylinder. Repeat with the remaining wrappers and fillings.
Step 8
To make the dipping sauce, whisk together 3 tablespoons of peanut butter, 2 tablespoons of soy sauce, 2 tablespoons of hoisin sauce, 2 tablespoons of lime juice, 3 tablespoons of warm water, 1 minced garlic clove, and 1 teaspoon of chili flakes (optional). Adjust water for desired consistency.
Step 9
Serve the summer rolls with the peanut dipping sauce on the side, garnished with 30 grams of crushed peanuts.
Nutrition Facts
| Serving size | (1067.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2093.8 |
| Total Fat 48.8g | 0% |
| Saturated Fat 7.5g | 0% |
| Polyunsaturated Fat 6.6g | |
| Cholesterol 501.0mg | 0% |
| Sodium 2562.1mg | 0% |
| Total Carbohydrate 311.3g | 0% |
| Dietary Fiber 18.4g | 0% |
| Total Sugars 24.6g | |
| Protein 109.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 455.2mg | 0% |
| Iron 16.6mg | 0% |
| Potassium 1568.4mg | 0% |
Source of Calories