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Butter Lettuce Summer Rolls with Peanut Sauce

Recipe by Kylie Sakaida - Butter Lettuce Summer Rolls with Peanut Sauce

Crisp, colorful, and bursting with fresh flavor, these Butter Lettuce Summer Rolls are the perfect way to elevate your next meal. The Fresh Express® Butter Supreme Crunchy Blends pairs with tender shrimp, fresh herbs, and vermicelli noodles, all wrapped in delicate rice paper and served with a creamy peanut dipping sauce. Light enough for lunch yet satisfying enough for dinner, this is a refreshing recipe you'll want to make all season long.
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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • 1 bag Fresh Express® Butter Supreme Crunchy Blends
  • 12 rice paper wrappers
  • 24 large cooked shrimp
  • 4 ounces rice vermicelli noodles, cooked according to package directions 
  • 1 cup pre-shredded carrots
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro leaves

Peanut Sauce

  • 1/4 cup creamy peanut butter
  • 1 tbsp hoisin sauce 
  • 2 tbsp soy sauce
  • 2 tsp rice vinegar
  • 1 tbsp maple syrup 
  • 1 tbsp toasted sesame oil 
  • 2 tbsp water, plus more as needed 

Instructions
 

  • Make the peanut sauce: In a small bowl, whisk together the 1/4 cup peanut butter, 1 tablespoon hoisin sauce, 2 tablespoons soy sauce, 2 teaspoons rice vinegar, 1 tablespoon maple syrup, 1 tablespoon toasted sesame oil, and 2 tablespoons water until smooth. Add another splash of water, if needed, to reach your desired dipping consistency. Set aside. 
  • Set up your fillings: Arrange the lettuce blend, shrimp, cooked vermicelli noodles, shredded carrots, mint, and cilantro near your work surface. Fill a shallow dish or pie plate with warm water. 
  • Soften the rice paper: Dip 1 rice paper wrapper into the warm water for a few seconds, just until it begins to soften. Transfer it to a clean, flat work surface. It will continue to soften as you add the fillings.
  • Add the fillings: Place a small handful of the Fresh Express® Butter Supreme blend, two shrimps, some vermicelli noodles and shredded carrots, and a few mint and cilantro leaves across the lower third of the wrapper. Avoid overfilling so the rolls are easier to wrap.
  • Roll it up: Fold the bottom of the wrapper snugly over the filling. Fold in both sides, then continue rolling tightly. Repeat with the remaining 11 wrappers and fillings.
  • Serve: Enjoy the summer rolls whole or sliced in half with the peanut sauce on the side for dipping.