lunch · dairy-free
Shrimp and herb summer rolls
Cold, fresh rice-paper rolls packed with shrimp, noodles, cucumber and mint, with a hoisin-peanut dip.
- Time
- 30min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains wheat, soy, peanuts and crustacean shellfish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Cook the vermicelli, rinse it and let it cool. Halve the shrimp lengthways, cut the cucumber into sticks and separate the lettuce leaves.
-
2
Dip one wrapper briefly in water and lay it flat. Keep unused wrappers covered while you work.
-
3
Layer on the shrimp, noodles, cucumber, mint and lettuce, fold in the sides and roll up tightly.
-
4
Thin the hoisin and peanut butter with warm water for dipping.
