These summer rolls are light, fresh, and perfect for hot weather. Eat one as an appetizer or two as a meal. In any case, in the summer time, this is all I want.
Four round spring roll rice paper wrappers, at least 8-inches
2 ounces vermicelli rice noodles
6 large shrimp (size 21-25)
½ of a small cucumber, halved lengthwise, and thinly sliced
1 avocado, halved, pitted, and sliced
Spring mix lettuce
Fresh mint leaves
Fresh cilantro leaves
¼ cup creamy peanut butter
3-4 tablespoons water
2 tablespoons fresh lime juice (from 1 lime)
1 tablespoon Sriracha sauce
1 tablespoon soy sauce
2 teaspoons sugar
1-2 tablespoons finely chopped roasted peanuts
To make the peanut sauce, whisk together the ingredients in a medium bowl. Sprinkle the peanuts on top right before serving.
Bring a medium pot of water to a boil. Add shrimp and cook for 1-2 minutes or until they turn pink and their tails start to curl. Fish out of the water, peel and devein. Split the shrimp in half lengthwise and set aside. You will end up with 12 thinner pieces of shrimp.
Fill the same pot with fresh water, bring to a boil again. Turn off heat and add noodles. Place a lid on top and soak for 3-4 minutes, or according to your package directions, until soft but not mushy. Drain and rinse in cold water. Divide into 4 equal portions.
Fill a wide, shallow bowl or pan with warm tap water. Working with one spring-roll wrapper at a time, soak until pliable, but not completely softened, about 20 seconds. Transfer to a flat surface and smooth.
Place a pile of noodles on the bottom third of the wrapper and spread them out a bit, leaving a 1 ½-inch border. Add lettuce on top of the noodles. Add cucumbers and herbs on top of the lettuce. On the row above the noodle and lettuce pile, add slices of avocado. In the next row, right above the layer of avocado, add 3 pieces of halved shrimp, making sure the pink-orange sides face down. Start folding the bottom of the wrapper tightly over the “lettuce layer.” Tuck in sides, and finish rolling over the “avocado layer.” Add a couple pieces of chives, and then finish rolling over the shrimp layer. Watch my video if you’re not sure how to do this. Transfer roll to a plate and cover with a slightly damp paper towel. Repeat to make 4 summer rolls. Serve with the peanut dipping sauce. Refrigerate up to 2 hours.