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Big Summer Roll with Creamy Peanut Dipping Sauce | Victoria Tschoppp

Big Summer Roll with Creamy Peanut Dipping Sauce

Name: Big Summer Roll with Creamy Peanut Dipping Sauce
Prep time: 20 min
Total time: 20 min
Yield: 1
Cuisine: Vietnamese
Ingredients: 3 piece rice papers; 1 piece iceberg lettuce leaf; 0.5 cup cooked vermicelli noodles; 2 piece carrots; 2 piece Persian cucumbers; Purple cabbage; 5 oz cooked shrimp; Fresh cilantro; 0.5 cup peanut butter; 2 tbsp soy sauce; 1 tbsp rice vinegar; 2 tbsp honey; 1 tbsp hoisin sauce; 1 clove garlic, minced; 1 piece lime juice; 1 tbsp chili oil or sriracha; 2 tbsp water

20 mins prepServes 1

A delicious and protein-packed summer roll featuring fresh vegetables, shrimp, and a rich, creamy peanut dipping sauce.

1 servings

What you need

1 bunch fresh cilantro

1 head purple cabbage

5 oz shrimp

1 clove garlic clove

3 rice paper

½ cup creamy peanut butter

2 tbsp soy sauce

2 tbsp honey

1 fl oz lime juice

½ cup cooked noodles

1 tbsp sriracha hot sauce

1 iceberg lettuce leaves

2 tbsp water

1 tbsp rice vinegar

1 tbsp hoisin sauce

2 persian cucumber

2 carrot

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Instructions

To make the summer roll: Layer 3 rice papers in cold water to hydrate. Lay them out on a damp towel with one on the bottom and two on the top. Add your lettuce, noodles, veggies (carrots, cucumbers, purple cabbage), shrimp, and cilantro in the center. Roll tightly into a burrito shape and slice in half.

To make the Peanut Dipping Sauce: Mix all sauce ingredients (peanut butter, soy sauce, rice vinegar, honey, hoisin sauce, minced garlic, lime juice, chili oil or sriracha, and water) until smooth and creamy. Add more water if needed to thin to desired consistency. Dip and enjoy!

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Big Summer Roll with Creamy Peanut Dipping Sauce

What you need

Instructions

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