Fresh Rice Wraps with Homemade Thai Peanut Sauce

Ingredients

• 80 g Smooth Peanut Butter (softened in microwave for 10‑15 seconds)
• 60 ml Soy Sauce (low‑sodium preferred)
• 60 ml Rice Vinegar (regular white rice vinegar)
• 15 ml Sesame Oil (toasted sesame oil for flavor)
• 15 ml Honey (liquid honey)
• 1 tbsp Garlic (minced)
• 0.5 tbsp Fresh Ginger (minced)
• 30 ml Water (adjust to desired sauce consistency)
• 100 g Rice Vermicelli Noodles (thin rice noodles)
• 10 pieces Rice Paper Sheets (any brand, 8‑inch)
• 300 g Large Shrimp, peeled and deveined (16‑20 count, medium‑large)
• 200 g Crispy Chicken Pieces (leftover or store‑bought, reheated in air fryer)
• 4 leaves Romaine Lettuce (large, washed)
• 1 medium Carrot (julienned)
• 1/2 piece Cucumber (julienned, seedless preferred)
• 1/2 piece Red Bell Pepper (thinly sliced)
• 1 piece Avocado (sliced)
• 250 ml Warm Water for Soaking (just off the boil)

Instructions

1. Make Thai Peanut Sauce

   In a small saucepan combine the softened peanut butter, soy sauce, rice vinegar, sesame oil, honey, minced garlic, and minced ginger. Stir over low heat until smooth, then add water a tablespoon at a time until the sauce reaches a pourable consistency.

   Time: PT5M

   Temperature: low heat

2. Poach Shrimp

   Bring a pot of water to a gentle simmer. Add the shrimp and poach for 2‑3 minutes, until they turn pink and are just cooked through. Remove with a slotted spoon and set aside to cool slightly.

   Time: PT5M

   Temperature: simmer

3. Cook Vermicelli Noodles

   Bring a separate pot of water to a rolling boil. Add the rice vermicelli and cook for about 30 seconds, then immediately drain in a colander and rinse briefly with cold water to stop cooking.

   Time: PT5M

   Temperature: boiling

4. Prepare Vegetables

   Using a chef’s knife, julienne the carrot, cucumber, and bell pepper; slice the avocado; and separate lettuce leaves. Set all veggies in separate piles for easy assembly.

   Time: PT5M

5. Warm Water for Rice Paper

   Heat 250 ml of water until just warm (not boiling). Pour into a large shallow bowl for soaking the rice‑paper sheets.

   Time: PT2M

   Temperature: warm

6. Soak Rice Paper

   Dip one rice‑paper sheet into the warm water, submerge for about 15 seconds until it softens but is still slightly firm. Lay it flat on a clean work surface. Repeat for all sheets, keeping them covered with a damp towel to prevent drying out.

   Time: PT5M

7. Assemble Shrimp Summer Rolls

   On a softened rice‑paper, place a lettuce leaf, a small handful of vermicelli, carrot, cucumber, bell pepper, avocado slices, and 3‑4 shrimp pieces. Drizzle a little peanut sauce, fold the sides in, then roll tightly. Repeat for remaining sheets.

   Time: PT10M

8. Reheat Crispy Chicken (Optional)

   If using leftover crispy chicken, preheat the air fryer to 180°C and air‑fry the pieces for 3‑4 minutes until heated through and crisp again.

   Time: PT5M

   Temperature: 180°C

9. Assemble Chicken Summer Rolls (Optional)

   Follow the same assembly method as the shrimp rolls, substituting the chicken pieces for shrimp. Add a drizzle of peanut sauce and roll.

   Time: PT10M

10. Serve

    Arrange the rolls on a platter with extra peanut sauce on the side for dipping. Enjoy immediately or store as directed.

    Time: PT0M

Nutrition Facts

Calories

320

Protein

12 g

Carbohydrates

38 g

Fat

14 g

Fiber

4 g