Make peanut-pineapple sauce: Add canned pineapple with juice, peanut butter, minced onion, garlic, and serrano pepper to a food processor. Add 2 tablespoons soy sauce (no sugar needed as canned pineapple is already sweet). Add fresh lemon juice (about 2-3 tablespoons) for tartness. Blend until smooth, then refrigerate.
2
Make mango sauce: Peel and grate or blend fresh mango flesh. Squeeze in juice from half a lemon, mix well, and refrigerate.
3
Make fish sauce dipping sauce: Combine 2 tablespoons fish sauce, about 2 teaspoons honey, fresh lemon juice, minced garlic, and chopped green chili pepper in a bowl. Mix well. (Vegetarians can skip this sauce.)
4
Cook mung bean vermicelli: Boil in water for about 3 minutes until soft. Drain and squeeze dry. Cut into shorter pieces with scissors for easy portioning. Season lightly with salt and lemon juice.
5
Prep vegetables: Cut cucumber, purple cabbage, carrots, and red bell pepper into matchstick pieces. Slice avocado, removing the pit, and drizzle with lemon juice to prevent browning. Keep cilantro leaves whole and tear lettuce into smaller pieces.
6
Prepare perilla leaves: Boil perilla leaves for about 3 minutes until softened.
7
Prepare steamed shrimp: Steam fresh large shrimp for about 5 minutes until cooked.
8
Assemble the rolls: Place warm water (about 100°C, not boiling) in a shallow dish. Dip each rice paper for 1-2 seconds to soften. Place on a work surface and add perilla leaf first, then layer with desired vegetables, vermicelli, and shrimp. Fold in the sides and roll tightly into a cylinder without tearing.
9
Serve: Enjoy the freshly made rolls immediately with the three prepared sauces on the side. Each person can customize their rolls with their preferred vegetables and sauce, with vegetarians omitting the fish sauce option.
PrimedTableBETA
