| Prep: 30 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 220 | 15g | 10g | 15g |
| sugars | fibre | protein | salt |
| 5g | 2g | 9g | 0.50g |
Gone are the days when salads were categorized merely as healthy but uninteresting meals. Ladies and gentlemen, let me introduce you to Vietnamese Summer Rolls with Coriander. My heart sings whenever I make these summer rolls. They’re light, vibrant, and packed with flavor, and most importantly, they are inspired by my love for coastal seafood cuisine with a dash of southern charm.
A Taste of Vietnam in Every Bite
When one thinks of Vietnamese cuisine, the first thing that might come to mind is Pho. But the culinary offerings from this beautiful Southeast Asian country are incredibly vast and varied. Just like this Summer Rolls recipe. Every bite allows you to taste a fusion of fresh and crisp ingredients, subtly enveloped in delicate rice paper wrappers. You can taste the sweetness of the bell peppers, the tang of the fresh mango, the crunchiness of the vermicelli noodles, and of course, the refreshing mix of mint and coriander. Topping it off with some succulent shrimp makes it a perfect homage to my love for coastal seafood from my home back in Charleston.
Packed with Health and Flavor
But these rolls are not just about taste. They’re also a powerhouse of good health! Peppers, cucumbers, carrots, and mangoes—these ingredients boast multiple nutrients and antioxidants. They’re full of fiber which aids digestion, and the shrimp provides a good dose of lean protein. On top of that, fresh herbs like mint and coriander are known to have super food powers, promoting good health and helping to prevent a variety of diseases source.
Perfect Companions
The homemade dipping sauce provides a lovely contrast to the vibrant ingredients of the rolls, while peanuts give you that extra-crunchy texture. Try pairing these Vietnamese Summer Rolls with a light Vietnamese Chicken Salad or a clear soup like Spicy Vegan Black Bean Soup for a full, satisfying meal.
Whether you’re serving them as appetizers, packing them for a beach picnic, or placing one alongside a bowl of hot soup, these Vietnamese Summer Rolls with Coriander are sure to charm your tastebuds – just as they have charmed mine. Bon Appétit!
What You’ll Need
- 12 rice paper wrappers
- 1.5 cups of cooked vermicelli noodles
- 1.5 cups of thinly sliced cucumber
- 1.5 cups of thinly sliced julienned carrots
- 1.5 cups of thinly sliced bell peppers
- 1.5 cups of thinly sliced fresh mango
- 1.5 cups of fresh mint leaves
- 1.5 cups of fresh coriander (cilantro) leaves
- 18 cooked shrimps, halved vertically
- For the dipping sauce:
- 6 tablespoons of hoisin sauce
- 3 tablespoons of unsalted peanuts, finely chopped
- 2 to 3 tablespoons of warm water, or as needed
Method
Step One
Start by preparing the dipping sauce. In a bowl, combine the hoisin sauce and chopped peanuts. Gradually add the warm water until the sauce reaches your preferred consistency. Set aside for serving later.
Step Two
Moisten one rice paper wrapper by dipping it in warm water for a few seconds. Lay it flat on a clean counter or a large cutting board.
Step Three
In the center of the wrapper, place a nominal amount of cooked vermicelli noodles. On top of that, add some cucumber slices, carrot juliennes, bell pepper slices, mango slices, mint leaves, and fresh coriander leaves.
Step Four
Next, position three shrimp halves (cut side up) on top of the vegetables and noodles. Be sure to leave about 2 inches of the rice paper edge uncovered on each side.
Step Five
Now, start folding the uncovered edges of the rice paper wrapper over the filling. Begin at the bottom, then fold in the sides and roll tightly. Repeat this process until all of your ingredients are used up.
Step Six
Once all the rolls are prepared, serve them with the dipping sauce you made earlier. It’s important to note that these summer rolls are best consumed fresh. Enjoy your homemade Vietnamese Summer Rolls with Coriander!
