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Ingredients
- 10 pcs Rice paper for summer rolls
- 200 g cooked shrimp
- 250 g Bún rice noodles
- 1 Avocado
- 1 Carrot
- 1 Cucumber
- 1 Handful fresh coriander
- 1 Handful fresh mint
- 1 Handful Perilla leaves (optional)
- 1 pc Little Gem lettuce
- 4 tbsp Hoisin sauce
- 2 tbsp Peanut butter
- 1 clove Garlic
- ½ red chili pepper
- 1 tbsp Sesame oil
Instructions
- 1Prepare the Bún rice noodles according to package instructions, drain, and set aside. Peel the carrot and cut it into fine sticks. Also, cut the cucumber into fine sticks (omitting the core). Halve the avocado, remove the pit, and cut the flesh into wedges. Wash the lettuce and pluck the leaves individually. Wash the herbs and shake them dry.
- 2For the dip, combine the Hoisin sauce, peanut butter, finely chopped garlic, finely chopped chili pepper, and sesame oil in a small saucepan with approx. 50 ml of water. Simmer over medium heat for about 8 minutes until the sauce thickens slightly. Set aside and let cool.
- 3Prepare a large bowl with lukewarm water. Briefly dip a sheet of rice paper until it becomes pliable, and place it on a clean work surface. In the bottom third, place a lettuce leaf, some rice noodles, carrot and cucumber sticks, avocado, and herbs. Place the shrimp on top. Fold the sides of the rice paper inwards and tightly roll up the roll from the bottom. Proceed similarly with the remaining rice paper and ingredients. Serve the finished summer rolls with the peanut dip.
