Lemongrass Gate · Starters

Fresh Summer Rolls with Peanut-Hoisin

Name: Fresh Summer Rolls with Peanut-Hoisin
Total time: 40 min
Yield: 4 servings
Ingredients: 8 whole Rice paper wrappers; 80 g Dried rice vermicelli; 300 g Raw peeled shrimp; 80 g Lettuce; 1 whole Carrot; 0.5 whole Cucumber; 10 g Fresh mint; 15 g Cilantro; 2 whole Green onions; 60 g Smooth natural peanut butter; 2 tbsp Hoisin sauce; 1 whole Lime; 1 tbsp Soy sauce; 1 clove Garlic; 30 g Roasted peanuts; 0.25 tsp Red chili flakes; 2 L Water

Soft rice-paper rolls packed with cooked shrimp, cool rice vermicelli, lettuce, mint and carrot, with a peanut-hoisin dip on the side. Built to share before the hot dishes arrive.

40 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Rice paper wrappers8 whole
Dried rice vermicelli80 g
Raw peeled shrimp300 g
Lettuce80 g
Carrot1 whole
Cucumber0.5 whole
Fresh mint10 g
Cilantro15 g
Green onions2 whole
Smooth natural peanut butter60 g
Hoisin sauce2 tbsp
Lime1 whole
Soy sauce1 tbsp
Garlic1 clove
Roasted peanuts30 g
Red chili flakes0.25 tsp
Water2 L

Quantities describe recipe usage, not package sizes.

Allergen notes

Shellfish (shrimp), peanuts (peanut butter and peanuts), soy and wheat (soy sauce and many hoisin sauces). Rice paper and rice vermicelli are usually wheat-free; read the labels.

Method

Cook the shrimp

If the shrimp are frozen, thaw them in the fridge and pat them dry. Bring a small pot of the water to a gentle simmer. Add the shrimp and cook for 2–3 minutes, until they are pink, opaque and pearly. Health Canada’s guidance for shrimp is to cook them until the flesh is opaque; check the thickest shrimp reaches 74°C (165°F). Drain, cool, and slice each shrimp in half lengthwise. Wash the board that held them raw.

Soak the noodles and cut the vegetables

Put the vermicelli in a bowl and cover with very hot water from the kettle, using part of the measured water. Soak for 5–8 minutes, until tender, then drain and snip into short lengths with clean scissors. Wash the lettuce, mint and cilantro. Peel the carrot and cut it, the cucumber and the green onions into thin matchsticks. Tear the lettuce into pieces that will fit in a roll.

Mix the dip

Stir the peanut butter, hoisin, soy sauce, juice of half the lime, grated garlic, chili flakes and 2 tbsp of the water until smooth. Chop the peanuts and stir half into the sauce. The rest goes on top.

Roll and serve

Fill a wide dish with warm water. Dip one rice paper wrapper for about 10 seconds, until it softens but still feels slightly firm, and lay it on a clean damp board. Down the centre, layer lettuce, vermicelli, carrot, cucumber, mint, cilantro and green onion, then 3 or 4 shrimp halves with the pink side facing down (it will show on the outside when you roll). Fold the sides in and roll tightly away from you. Repeat with the remaining wrappers. Cut the rolls in half and serve with the dip and the remaining lime.

A wrapper that soaks too long will tear. Dip, fill and roll one at a time, and keep finished rolls under a damp towel so they do not dry out.

AI-generated food image. Presentation is illustrative. This menu belongs to an imagined restaurant.