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Summer Rolls with Peanut Hoisin & Nuoc Cham Sauce
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Summer Rolls with Peanut Hoisin & Nuoc Cham Sauce

45 minServes 4Nutri-Score B€€
from @by.nay.a1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • banh hoi fine rice vermicelli (square sheets)Grains4 pieces
  • olive oilPantry45 ml
  • garlic (minced)Produce2 pieces
  • green onion (chopped)Produce1 piece
  • saltSpices1.5 g
  • peanut butterPantry15 ml
  • hot water (hot)Other60 ml
  • hoisin saucePantry15 ml
  • srirachaPantry2.5 ml
  • rice vinegarPantry2.5 ml
  • sesame oilPantry1.3 ml
  • peanuts (crushed, for topping)Nuts & seeds20 g
  • warm waterOther45 ml
  • fish saucePantry30 ml
  • lime juice (freshly squeezed)Produce30 ml
  • sugarPantry22 g
  • carrot (shredded)Produce60 g
  • shrimp (cooked, tails removed, thinly sliced)Fish200 g
  • bean sproutsProduce80 g
  • cucumber (cut into thin strips)Produce1 piece
  • cilantro (fresh)Produce15 g
  • Thai basil (fresh)Produce15 g
  • lettuce (cut into thirds)Produce100 g
  • rice paperPantry8 pieces

per serving

Nutrition

309kcal

Carbs
44 g
Proteins
14 g
Fat
9 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Microwave
  • Frying pan

step by step

Method

  1. Soak the rice vermicelli

    • Place the banh hoi rice vermicelli sheets in a bowl and cover with boiling water.
    • Soak for about two and a half minutes, then remove from the water and transfer to a plate.
    Step 1

  2. Make the scallion oil

    • Pour the olive oil into a bowl and microwave for about 30 seconds.
    • Mince the garlic clove and add it to the warm oil.
    • Chop the green onion and add it with the salt, then mix everything together.
    Step 2

  3. Make the peanut hoisin sauce

    • Add the peanut butter, hot water, hoisin sauce, sriracha, rice vinegar and sesame oil to a bowl.
    • Mix everything well until nice and smooth.
    • Optionally top with crushed peanuts.
    Step 3

  4. Make the nuoc cham sauce

    • Combine the warm water, fish sauce, lime juice and sugar in a bowl.
    • Mince the second garlic clove and add it in.
    • Mix well until the sugar dissolves, then optionally top with shredded carrots.
    Step 4

  5. Prepare the fillings

    • Cut the lettuce into thirds.
    • Remove the tails from the shrimp and slice them thinly.
    • Cut the cucumber into thin strips.
    Step 5

  6. Roll the summer rolls

    • Dip the rice paper in water, making sure both sides are drenched, and work on the flat side.
    • Add the lettuce, cilantro, Thai basil, rice noodles, cucumber, bean sprouts and carrots.
    • Place the shrimp with the pretty side facing down, away from the filling, then fold in the sides and roll up tightly but not too tightly.
    Step 6

  7. Serve

    • Keep the rolls from touching each other so the wrappers don't stick and rip.
    • Serve with the peanut hoisin sauce and the nuoc cham sauce.
    Step 7
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