I like shrimp, avocado, raw vegetables and fresh herbs and delicious peanuts that are filled with fresh peanuts.
Summer roll
This summer roll is light and fresh. They are generally filled with glass noodles, but they skipped and used more colorful vegetables to maintain low -carbs. They roll shrimp (or chosen protein) avocado, carrots, red cabbage and fresh herbs on the rice. Suitable for lunch, dinner or party appetizer. And to make them better, soak in a delicious peanut hoe sauce! If you don’t want to roll all, I also have this fast -to -roll roll bowl. Or if you have allergies in the shrimp, try chicken summer rolls.
Why I like this summer roll
- Make it simply: Rolling a couple can interfere with working with a rice paper wrapping paper. Look at my video and actually look at the steps.
- Fresh and light: This summer roll is suitable for summer! Filled with fresh herbs and vegetables, it is refreshing on hot days.
- Dietary limit: Weight Watcher -friendly, gluten -free (when using GF Hoisin and Tamari), no dairy products and anti -inflammatory drugs
What you need
The ingredients of this easy shrimp summer roll and peanut hoe sauce are as follows. See the recipe card below for accurate measurements.
- Rice paper It can be found in the Asian section of regular supermarkets or Asian grocery stores. They are circular and hard, but they become soft and flexible when added to water.
- shrimp: I bought PrecoKed JUMBO Shrimp from Costco, but I can also buy frozen, peel, and buy the emitted shrimp. If you do not cook first, then thaw it first, then bake or boil it. If you have only a small shrimp, doubles the number. To bend the shrimp, cook for 6 to 10 minutes at 400 ° F until it is pink and opaque depending on the size.
- vegetable: Avocado, crushed carrots, and red cabbage are sprinkled
- Herb: Silanto, basil, mint
- Peanut dipping sauce: Natural peanut butter like cream, reduced sodium soy sauce, hoe source, Sri laka, steel sheet ginger and hot water (thinning the sauce).
How to make Vietnam Summer Roll
Use a humid kitchen towel to make it easier to work with rice paper wrapping paper. Also, write only one at a time and do not do too much. See the recipe card below for a printable direction.
- Make a peanut hoe source sauce By combining all the ingredients in a small bowl.
- Fill the rice paper wrapping paper. Soak the rappers in hot water until flexible. Do not stick to the surface, add shrimp, avocado, carrots, cabbage and fresh herbs.
- How to roll summer rolls: Fold the bottom half of the rapper over the filling, put it on the side and roll it tightly. Repeat with the rest of the wrapping paper and provide peanuts with sauce.
strain
- TIMES BAVER: Use prefard carrots or cabbage chambers instead of carrots and red cabbage.
- Vegetables: Replace the avocado with julienned cucumbers, bell peppers or mangoes.
- I like: Add more traditionally the bybemiseli or glass noodles cooked in each roll.
- Vegetarian: Skid the shrimp and tofu.
- Herb: If you don’t like the Cilantro, skip it. If you can find Thai basil, replace the general basil.
- Gluten Free Sauce: Use gluten -freehoi gods and tamari or coconut amino instead of soy sauce.
- Nut allergy? Replace peanut butter with almond butter or soak it in Hoisin sauce. It can also be provided with a traditional Vietnamese dipping sauce called Nuoc Cham made of fish sauce, lime juice, garlic, sugar and chili.
- Protein replacement: Add all protein works, chicken, tofu, crab, lobster, etc.
- Keep it in a light state. Omitted sriracha from the source.
Product: 12 Serving
Serving size: 1 Roll, 1 tablespoon source
Mix the ingredients of peanut sauce.
Take a rice paper wrapping paper and soak in hot tap water for 10 to 15 seconds until it is flexible.
Place the rapper on a plate or cut board, with two shrimp, a few pieces of avocado, a 1/4 cup carrot, a 1/4 cup cabbage, a sealant, two basil leaves and two mint leaves.
Fold the bottom half of the rapper over the filling, fix the folding type into place, put it on the side, and roll it tightly.
Repeat the remaining filling and soak the sauce.
Last stage:
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*Check the label of Gluten Free
clothing material: 1 Roll, 1 tablespoon source,,, Calories: 138 Kcal,,, carbohydrate : 17 G,,, protein: 5 G,,, province: 6 G,,, Saturated fat: 1 G,,, Cholesterol: 22 Mg,,, sodium: 193 Mg,,, fiber: 3 G,,, sugar: 3 G
Provision offer
Shrimp spring rolls with peanut sauce are excellent appetizers, light lunch or dinner. Below are some ideas that pair with them.
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Avocado is brown after a few hours, so it’s best to make and eat shrimp summer rolls on the same day. To prepare in advance, it is a good idea to convert avocado to other vegetables such as cucumbers and bell peppers.
Then you can refrigerate in a sealed container for up to 3 days. They will be perfect for lunch because you do not need to re -heat them. If you have the remaining carrots and cabbage, use it well and make a chopped salad for Mason jar. Good for fast lunch!
What is the difference between summer rolls and spring rolls?
- Summer roll Use a translucent, soft and tough and tough rice wrapping paper. They are not cooked and offered at room temperature.
- Spring roll The packaging is made of flour. They pop out until they are crispy.
You will like more recipes
To see more dinner ideas, check the seafood recipe collection. Five flavors Shrimp recipe that inspires the next meal!
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