Fresh Summer Rolls with Peanut Sauce
These refreshing and tasty summer rolls are easier to make than you think! Noodles, shrimp, turkey, and lettuce, all rolled up in a rice wrapper and ready for dipping into a tasty peanut sauce!
- Prep time
- 45 min
- Cook time
- 31 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 tbs peanut butter
- 2 tbs unsweetened rice vinegar
- 2 tbs soy sauce ((tamari or liquid aminos for GF))
- 1 tbs honey
- 1 garlic clove, (grated or finely minced)
- 1-2 tbs water
- 12 Dry rice paper wrappers (8-9" in diameter)
- 24 Medium sized shrimp, (cooked and chilled)
- Leaf lettuce
- Small cucumber
- 200 g Rice vermicelli noodles
- 12 Deli turkey slices
Instructions
- 1
Slice shrimp in half.
- 2
Slice cucumber into long strips.
- 3
Wash and dry lettuce leaves, making sure to remove mid-section core running up the middle so that you are just left with the soft leaves.
- 4
Cook the dry rice noodles according to package directions. Rinse with cold water and drain well.
- 5
Combine all the peanut sauce ingredients and whisk together until well blended.
- 6
Fill a skillet or pie plate or dish with about 1/2" of room temperature water.
- 7
Submerge a dry rice wrapper into the water for about 20-30 seconds.
- 8
Gently place the rice sheet on a slightly wet working surface.
- 9
Place a slice of turkey on the edge closest to you, and 4 shrimp halves about 3/4 of the way up, making sure the cut-side of the shrimp is facing up.
- 10
Lay a lettuce leaf on top of the shrimp, tearing the leaf as necessary to make it fit. Using wet hands, arrange some noodles on the turkey slice. Place cucumber strips next to the noodles.
- 11
Starting from the edge closest to you, gently start to roll the wrapper over the noodles and cucumber, tucking in the edge as you roll.
- 12
Fold the side edges of the wrapper over the filling.
- 13
Continue rolling from the bottom up, tucking the shrimp and lettuce in snuggly as you finish rolling completely to the top edge.