Vietnamese Summer Rolls with Peanut Sauce

This has been a family favorite recipe in my family for years.  I won our Pawley’s Island Family Cooking Contest one year with this recipe.  And in my family of chefs, that is a big accomplishment! We like ours with shrimp but you leave the shrimp out to make these vegetarian.  Some people like tofu in these but I have never tried that personally.

Rice Paper Rolls, softened in warm water according to directions

Rice Noodles, cooked according to directions 

Medium Shrimp, cooked, peeled and deveined {optional}

Cucumbers, sliced into 2 inch strips

Shredded Carrots

Thai Basil Leaves

Mint Leaves

Bean Sprouts {optional}

Lay rice paper wrapper on damp paper towel.  In the center of wrapper place all of your ingredients.  Roll up like a burrito by folding in each side and rolling carefully.  Store between damp paper towels to keep rice paper soft.  Serve with Peanut Sauce.

1-2 cloves garlic, minced

4 tbsp Soy Sauce

3-4 tbsp Rice Wine Vinegar

2 tbsp Peanut Butter

1 tbsp Sugar

Place all ingredients in mini food processor and pulse until combined.

Hope you enjoy these as much as we do in our family!