Christopher's Kitchen Summer Rolls

Ingredients

• 8 sheets Rice Paper Sheets (round, 22‑cm diameter)
• 100 g Rice Vermicelli (Glass Noodles) (dry weight)
• 8 pieces Large Shrimp, peeled and deveined (about 12 oz, poached)
• 4 oz Smoked Duck Breast (thinly sliced, optional)
• 2 cups Red Leaf Lettuce (shredded)
• 1 cup Bean Sprouts (rinsed)
• 1 medium Carrot (peeled and grated)
• ¼ cup Fresh Cilantro Leaves (loosely packed)
• ¼ cup Fresh Thai Basil Leaves (loosely packed)
• ¼ cup Fresh Mint Leaves (loosely packed)
• ¼ cup Smooth Peanut Butter (no‑salt, natural)
• 2 tbsp Plum Sauce (sweet Chinese plum sauce)
• 1 tbsp Hoisin Sauce (Chinese barbecue sauce)
• 1 tsp Hot Chili Garlic Paste (e.g., sambal oelek or sriracha)
• 1 tsp Fish Sauce (lightly salty)
• 1 tsp Soy Sauce (low‑sodium preferred)
• 2 tbsp Water (to thin sauce)
• 2 tbsp Roasted Peanuts, crushed (for garnish)
• 4 pieces Lime Wedges (for serving)

Instructions

1. Soak Rice Paper

   Fill a large bowl with cold water. Submerge one rice paper sheet for about 5‑10 seconds until pliable, then lay flat on a clean surface. Repeat for all sheets, keeping them covered with a damp towel to prevent drying out.

   Time: PT5M

2. Cook Glass Noodles

   Bring a pot of water to a rolling boil. Add the rice vermicelli and cook according to package directions (usually 3‑4 minutes) until tender. Drain and rinse under cold water to stop cooking. Set aside.

   Time: PT5M

   Temperature: 100°C

3. Poach Shrimp

   In a skillet, bring 1 cup of water to a gentle simmer. Add the shrimp, cover, and cook 2‑3 minutes until pink and opaque. Remove, let cool, then slice each shrimp in half lengthwise.

   Time: PT3M

   Temperature: 100°C

4. Prepare Fillings

   While noodles and shrimp are cooking, shred the lettuce, grate the carrot, rinse the bean sprouts, and slice the smoked duck (if using). Gather cilantro, basil, and mint leaves. Arrange all fillings in separate bowls for easy assembly.

   Time: PT7M

5. Make Spicy Peanut Dipping Sauce

   In a mixing bowl combine ¼ cup smooth peanut butter, 2 tbsp plum sauce, 1 tbsp hoisin sauce, 1 tsp hot chili garlic paste, 1 tsp fish sauce, 1 tsp soy sauce, and 2 tbsp water. Stir until smooth. Transfer to a serving dish and sprinkle crushed peanuts on top.

   Time: PT5M

6. Assemble a Roll

   Place a soaked rice paper on the work surface. Near the bottom edge, lay a few strips of lettuce, a small handful of noodles, 2‑3 shrimp halves, a slice of smoked duck (optional), some bean sprouts, grated carrot, and a few leaves of cilantro, basil, and mint. Fold the bottom edge over the filling, then fold the sides in and continue rolling tightly until the roll is sealed.

   Time: PT2M

7. Repeat Assembly

   Repeat the soaking and rolling process for the remaining sheets, arranging the fillings as desired. Place finished rolls seam‑side down on a plate.

   Time: PT16M

8. Serve

   Serve the fresh spring rolls with the spicy peanut dipping sauce and lime wedges on the side. Enjoy immediately or refrigerate briefly before serving.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

10 g

Carbohydrates

20 g

Fat

5 g

Fiber

2 g