An idea for hot days that impresses with its lightness and freshness

The preparation is quite simple, although the first few rolls may not be perfect. Rice paper is delicate, but with a little practice you can quickly learn how to roll it correctly. It is especially important not to soak it in hot water, as it becomes too sticky and can tear. It is best to soften it in room temperature water, where it will be just soft enough to roll easily.

For the best results, it is recommended to organize your work surface and prepare all the ingredients in advance. Arrange the shrimp, vegetables, noodles, herbs, and lettuce so that they are easily accessible while rolling. This will make the preparation faster and the rolls will be more beautifully shaped.

What makes these wraps so special is their flexibility. Instead of shrimp, you can use cooked chicken and tofu, or make them completely vegetarian. You can add different types of vegetables, avocado, sauces, and herbs to create your favorite flavor combination.

For the filling:

• 24 medium-sized raw shrimp (about 500 g), peeled and deveined
• 1/2 tablespoon rice vinegar
• 1/2 teaspoon sugar
• 1 teaspoon fish sauce
• juice of half a lime
• 1 small cucumber
• 1 medium carrot
• 2 larger radishes
• 1 spring onion
• 120 g dry glass noodles
• 1/2 teaspoon sesame oil

For rolling:

• 16 sheets of rice paper (approximately 22 cm in diameter)
• 30 fresh basil or mint leaves
• 8 lettuce leaves

Preparation:

• 1. Bring a liter of water to a boil in a pot. Drop the shrimp into the boiling water and cook for about one minute, then immediately transfer them to a bowl of ice water. After five minutes, drain them, cut them lengthwise, and save them for later use to make the rolls.
• 2. In a large bowl, mix the rice vinegar, sugar, fish sauce and lime juice. Add the thinly sliced ​​cucumber, carrot, radish and spring onion and mix everything together well.
• 3. Bring the water you cooked the shrimp in to a boil again, then remove from the heat. Add the glass noodles and let them sit for about 10 minutes, or until they soften. Then drain them, drizzle with sesame oil, and stir.
• 4. Soak the rice paper in room temperature water for a few seconds to soften it. Carefully remove it from the water and place it on a clean work surface.
• 5. Place a few mint or basil leaves in the middle, slightly to the left, arrange the shrimp pieces on them, then add a lettuce leaf filled with vegetable filling and some noodles.
• 6. First fold the rice paper over the filling at the top and bottom, then close the sides and roll the roll tightly. Place the finished rolls on a plate with the seam facing down and cover them with a slightly damp cloth to prevent them from drying out.
• 7. Serve them cut in halves or whole, with peanut sauce or traditional Vietnamese chili sauce (recipe HERE).

Fresh summer rolls are proof that a great summer meal doesn't need complicated procedures. Colorful ingredients, easy preparation, and the perfect combination of crispy vegetables, tender shrimp, and fresh herbs will delight all lovers of refreshing dishes.