I love these fresh, homemade summer summer rolls filled with shrimp, avocado, raw vegetables and fresh herbs, as well as delicious Hoisin sauce.
Summer rolls
These summer rolls are light and fresh. It is usually full of glass pasta, but I skip them to keep them low carbohydrates and have been used colorful colored vegetables. It is full of shrimp (or your favorite protein) avocado, carrots, red cabbage and fresh herbs circulating in rice paper. Wonderful for lunch, dinner or party appetizers. To make them better, dip them in delicious peanut sauce, very good! If you do not want to do all the trader, I also have this fast -ranging roll version – don’t require it! Or if you are allergic to shrimp, try the chicken summer rolls.
Why will you love these summer lists?
- Simple to make: Once a couple rolls, you will get hanging with rice paper covers. Watch my video to watch the steps at work.
- Fresh and light: These summer lists are perfect for summer! Fresh herbs and vegetables, they are refreshing for hot days.
- Food restrictions: Weight Watters is a weight -friendly and gluten -free (if he is using Hoisin GF and Tamari), dairy -free, and anti -inflammatory
What you will need
Below are the ingredients for the easy summer rolls for shrimp and peanuts. See the recipe card below to get exact measurements.
- Cedar paper covers It can be found in the Asian section of regular supermarkets or any Asian grocery store. They are circular and difficult, but they soften and become flexible when added to the water.
- Shrimp: I have bought a cooked jumbo shrimp from Costco, but you can also buy frozen, peeled and tragic shrimp. If it is not cooked, then the melting first, then bakes, boils, or spin it. If you only have a small shrimp, double the number. To bake the shrimp, cook it at 400 degrees Fahrenheit for 6 to 10 minutes, depending on its size, until it is pink and compassion.
- Vegetables: Avocado, grated carrots, grated red cabbage
- Herbs: Cilantro, Basil, Mint
- Peanut sauce: Caspace, natural peanut butter, low sodium soy sauce, hiin sauce, sorrazha, grated ginger, and hot water (which relieves the sauce)
How to make Vietnamese summer rolls
To make rice paper covers easier to work with a wet kitchen towel and clean as your business surfaces. Also, only one wet at one time and we are not too much. See the recipe card at the bottom for printable trends.
- Create peanuts By combining all ingredients in a small bowl.
- Fill in rice paper covers: Dip a cover in hot water until flexible. Put it on a wet towel to get the best results to avoid adhering to the surface, adding shrimp, avocado, carrots, cabbage and fresh herbs.
- How to wrap the summer rolls: Fold the lower half of the cover over the filling, tucked on both sides, and wrap it tightly. Repeat with the remaining covers and serve them with peanut sauce.
Differences
- TimeSaver: Use the carrots in advance or a coleslaw bag instead of carrots and red cabbage.
- Vegetable alternatives: Avocado alternative with a golini option, sweet pepper, or mango.
- Make it more severe: Add some cooked glass noodles or glass pasta to each roll, which is more traditional.
- vegetable: Skip the shrimp and tofu.
- Herbs: If you don’t like Cilantro, skip it. If you can find the Thai basil, switch the regular basil for that.
- Gluten -free sauce: Use gluten -free Hoisin and Tamari or Coconut Aminus instead of soy sauce.
- Walnut sensitivity? Replace the peanut butter with almond butter or dip it in Hoisin sauce. You can also serve it with a traditional Vietnamese sauce called Nuoc Cham, which consists of fish sauce, lemon juice, garlic, sugar and hot pepper.
- Protein replacement: Any protein that works, add chicken, tofu, crab, lobster, etc.
- Keep it moderate: Delete the sauce.
Obesity: 12 Meals
Submission size: 1 Roll, 1 tablespoon of sauce
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Mix the ingredients for peanut sauce.
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Take the cedar cover and completely finish it in hot tap water from 10 to 15 seconds, so that it is flexible.
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Place the cover on a plate or cutting and top with 2 shrimp, some avocado slices, 1/4 cup of carrots, 1/4 cup of cabbage, coriander, basil leaves and 2 mint leaves.
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Fold the bottom half of the cover over the filling, hold the fold in place, and glow on both sides and wrap it tightly.
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Repeat with the remaining filling and serve with dipping sauce.
The last step:
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*Check the stickers of gluten -free
Service: 1 Roll, 1 tablespoon of sauceand Thermal calories: 138 kcaland Carbohydrates: 17 Zand protein: 5 Zand fat: 6 Zand Saturated fat: 1 Zand Cholesterol: 22 Nicheand Sodium: 193 Nicheand Fiber: 3 Zand Sugar: 3 Z
Submit suggestions
These are the liposuals of the bribal with peanut sauce are great appetizers, light lunch or dinner. Below are some ideas to associate with them:
storage
Since avocado will be built after a few hours, it is better to make and eat these summer lists on the same day. If you want to prepare it in advance, I recommend switching avocado with other vegetables, such as cucumber or sweet pepper.
After that, you can cool it in a sealed container for up to 3 days. They will be perfect for lunch because you do not have to reheat it. And if you have the remaining carrots and cabbage, use it well and make this Asian salad chopped in the mable jars. Also wonderful for fast lunch!
What is the difference between summer and spring rolls?
- Summer rolls Use rice covers, which are transparent, soft, and chewing. It is not cooked and served cold or at room temperature.
- Spring roll Winters are made of wheat flour. They are even wavy and served hot.
More recipes you will love
For more dinner ideas, check a set of seafood recipes, in addition to these Five delicious Shrimp recipes to inspire your next meal!
If you do this Summer shrimp rolls A recipe, I would like to see it. Mark your photos or videos on Instagram, Tiktok or Facebook. And make sure to join the Skinnytaste community to see what everyone cooks!