Shrimp summer rolls with fresh mint leaves

Appetizer

Vietnamese Shrimp Summer Rolls with Mint

Rice paper rolls packed with shrimp, noodles, cucumber, lettuce, and whole fresh mint leaves.

Ingredients

  • 12 rice paper wrappers
  • 18 cooked shrimp, halved lengthwise
  • 3 ounces rice vermicelli, cooked
  • 1 cucumber, cut into matchsticks
  • 2 cups soft lettuce leaves
  • 1 cup fresh mint leaves
  • 1/2 cup cilantro leaves
  • Peanut sauce or nuoc cham for serving

Method

  1. Dip one rice paper wrapper in warm water until pliable.
  2. Lay lettuce, noodles, cucumber, mint, cilantro, and shrimp across the center.
  3. Fold in the sides and roll snugly.
  4. Repeat with remaining wrappers and fillings.
  5. Serve with peanut sauce or nuoc cham.

Fresh Mint Tip

Place mint leaves against the wrapper before rolling so the first aroma is fresh and herbal.