Time: 1 hour 10 min.
Complexity: easily
Servings: 6

Vietnamese summer rolls are typically served with peanut sauce, but this version with shrimp and fragrant mint pairs best with a coconut milk curry sauce. They're easy to make and perfect as an appetizer for house parties.

Ingredients:

Sauce

• 1/3 cup unsalted peanuts
• 1.5 tsp vegetable oil
• 2 tsp red curry paste
• 2 teaspoons fish sauce
• 1 tbsp. sugar
• 0.5 cups unsweetened coconut milk
• 0.5 cups lightly salted chicken broth
• 1 tbsp hoisin sauce

Rolls

• 1 tbsp. l. rice vinegar
• 2 teaspoons of sugar
• 6 black peppercorns
• 12 medium shrimp (unpeeled)
• 30 g rice noodles
• 1 cucumber
• 3 green onions
• 8 circles of rice paper with a diameter of 20 cm for rolls
• Half a bunch of mint
• Half a bunch of basil
• Half a bunch of cilantro
• 4 Boston lettuce leaves, torn

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

rice paper, shrimps, rice noodles, cucumbers, mint, basil, Boston salad, hoisin sauce, fish sauce, curry paste, Peanut, coconut milk

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Preparation:

Step 1
• Prepare the sauce:
  
  Grind the peanuts in a food processor. Heat the vegetable oil in a saucepan over medium heat. Add the curry paste and cook for 1 minute. Add the fish sauce and cook for another 1 minute. Add the ground peanuts and cook, stirring, for about 4 minutes. Sprinkle with sugar and cook for another 1-2 minutes. Add the coconut milk, chicken broth, and hoisin sauce. Reduce the heat to low and simmer until the sauce thickens, about 20 minutes. Let cool.
Step 2
• Rolls:
  
  Fill a saucepan with water and salt. Add vinegar, sugar, and peppercorns and bring to a boil over high heat. Add the shrimp and cook until pink, about 2 minutes. Drain and rinse the shrimp under cold water. Peel the shrimp, then cut in half lengthwise and remove the veins. Cover and refrigerate.
Step 3
• Cook the rice noodles according to the package directions, then drain. Slice the cucumber and green onion into strips and toss in a bowl with 1 teaspoon of salt. Soak the rice paper, one sheet at a time, in warm water for 30 seconds until pliable, then place on a cutting board and pat dry with a paper towel.
Step 4
• Place 3 shrimp halves across the center of the paper; top with some noodles, herbs, cucumber, green onions, and lettuce. Fold the bottom of the paper over the filling, then fold the sides inward and roll into a tight roll. Cut in half and serve with peanut sauce.

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