Shrimp And Chive Rolls Recipes
SHRIMP AND CHIVE ROLLS
Our shrimp-and-chive rolls are served with lettuce, cilantro, and mint, which are held in place around the rolls as they are eaten. They are dipped in nuoc cham, a classic sauce of lime juice, fish sauce, rice-wine vinegar, sugar, and thinly sliced chiles.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 12
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Reduce to a simmer. Add cleaned shrimp; poach until pink and cooked through, about 2 minutes. Slice 12 cooked shrimp in half lengthwise. Set aside.
- Bring a medium pot of water to a boil. Add vermicelli; cook until softened, about 2 minutes. Remove from heat; drain. Transfer to a bowl. Add lime juice, sesame oil, and salt; toss to combine. Set aside.
- Dip a rice-paper wrapper into a bowl of warm water for 5 seconds; transfer to a clean work surface (wrapper will still feel hard but will soften as it sits). Lay 1/4 cup vermicelli on bottom third of rice paper; top with about 4 uncut shrimp and some cucumber and bean sprouts. Roll halfway, tucking in ends. Place chives and 2 shrimp halves on roll; continue to roll so chives and shrimp halves are enclosed but still showing through rice paper. Place finished roll on a plate; cover with a damp paper towel. Continue filling and rolling rice paper until all ingredients are used. Serve with lettuce, mint, and cilantro on the side.
SHRIMP AND CHIVE ROLLS
Yield makes 12
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Reduce to a simmer. Add the cleaned shrimp; poach until pink and cooked through, about 2 minutes. Slice 12 cooked shrimp in half lengthwise. Set aside.
- Bring a medium pot of water to a boil. Cook the vermicelli until softened, about 2 minutes. Remove from heat; drain. Transfer to a bowl. Add the lime juice, sesame oil, and salt; toss. Set aside.
- Dip a rice-paper wrapper into a bowl of warm water for 5 seconds; transfer to a clean work surface (the wrapper will still feel hard but will soften as it sits). Lay 1/4 cup vermicelli on the bottom third of the rice paper; top with about 4 uncut shrimp and some cucumber and bean sprouts. Roll halfway, tucking in the ends. Place the chives and 2 shrimp halves on the roll; continue to roll so the chives and shrimp are enclosed but still showing through the rice paper.
- Place the finished roll on a plate; cover with a damp paper towel. Continue filling and rolling rice papers until all ingredients are used. Serve with lettuce, mint, and cilantro on the side.
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