Beer-Infused Vietnamese Rice Paper Rolls

Delicate rice paper rolls filled with fresh herbs, shrimp, and vermicelli noodles, paired with a light beer-infused dipping sauce that adds a subtle malty depth without gluten.

Steps

1. Prepare the vermicelli noodles according to package instructions, rinse under cold water, and drain well. 2. Fill a large shallow dish with warm water. Dip one rice paper sheet into the water for about 5 seconds until soft but still slightly firm. 3. Place the softened rice paper on a clean surface. In the lower third, layer 2 shrimp halves, a small handful of vermicelli noodles, cucumber, carrot, and a mix of mint, cilantro, and basil leaves. 4. Fold the bottom edge over the filling, then fold in the sides and roll tightly to enclose the filling completely. Repeat with remaining sheets and ingredients. 5. For the dipping sauce, whisk together tamari, gluten-free lager beer, lime juice, honey, minced garlic, and chili if using. 6. Serve the rice paper rolls with the beer-infused dipping sauce on the side for light moistening and dipping.

4 rice paper sheets 50g cooked shrimp, peeled and halved 30g vermicelli noodles, cooked 5 fresh mint leaves 5 fresh cilantro leaves 5 fresh Thai basil leaves 1/4 cucumber, julienned 1 small carrot, julienned For the dipping sauce: 2 tbsp gluten-free tamari 2 tbsp gluten-free lager beer 1 tsp lime juice 1 tsp honey 1 small garlic clove, minced 1 small red chili, finely chopped (optional)