Follow these steps for perfect results
tiger shrimp
boiled, cleaned, halved
black rice vermicelli
boiled, rinsed
jicama
julienned
Thai basil
fresh
mint
fresh
cilantro
fresh
bean sprouts
fresh
green leaf lettuce
fresh
rice paper wrappers
10-inch round
hot water
for rice paper
hoisin sauce
honey
Boil tiger shrimp for 3 minutes, then cool, clean, and halve lengthwise.
Boil black rice vermicelli for 7 minutes, rinse, and cool.
Julienne the jicama.
Dip each rice paper into hot water for approximately 10 seconds.
Lay two soaked rice papers slightly overlapping each other on a clean surface.
Place 5 shrimp halves in a line across the middle of the rice paper.
Add a thin line of black rice vermicelli on top of the shrimp.
Place 3 mint leaves, 3 Thai basil leaves, and 1 sprig of cilantro evenly on top of the shrimp and vermicelli.
Lay bean sprouts and lettuce in a line across the middle of the rice paper, slightly under the shrimp and vermicelli.
Fold the sides of the rice paper inward towards the middle, or roll from both the right and left sides.
Begin rolling from the bottom up, applying even pressure until you reach the top.
Cut each roll into 1-inch rounds.
Combine honey and hoisin sauce in a mixing bowl until well combined.
Spoon a small amount of the honey-hoisin sauce onto each summer roll and serve.
Expert advice for the best results
Do not oversoak the rice paper.
Use a damp towel to cover the rolls to prevent them from drying out.
Everything you need to know before you start
15 minutes
Can be assembled a few hours ahead of time.
Arrange rolls artfully on a platter with a small bowl of hoisin dipping sauce.
Serve as an appetizer or light meal.
Garnish with sesame seeds.
Pairs well with the sweetness and freshness.
Discover the story behind this recipe
Popular street food and appetizer.
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